Pure butter, heavy cream and savory Parmesan cheese are melted together, blended into perfectly-cooked Pasta with rich and creamy Alfredo sauce Alfredo sauce has to be one of the most decadent, indulgent - and gratifying - comfort foods going. al dente If you are better, right? If you 're in the mood for a rich taste treat, pasta Alfredo hits the sput. To boost the nutritional value of this dish, simply add fresh, seasonal veggies and lean protein such as grilled chicken or shrimp.
Legend has it that pasta Alfredo originated in Rome in 1914 by a restaurateur by the named of Alfred Di Lelio. His version, originally created for his pregnant wife, was a much simpler dish using just three high-quality ingredients: butter, Parmesan cheese and fresh black pepper. The hot pasta and a splash of the starchy pasta water would melt the butter and cheese and form a simple but delicious dish. He ever opened a restaurant in New York which is where the Italian-American version, made with cream, came to be famous. In Italy, it is still made with just butter and cheese.
The pasta Alfredo we know today is a rich dish often made with garlic and shallots and the addition of heavy cream, crème fraîche, cream cheese, or even a béchamel sauce. There are a wide variety of recipes and cooking methods to choose from.
This recipe follows Alfredo Di Lelio & # 39; s simple approach but adds enough heavy cream - and that essential splash of starchy pasta water - to achieve the rich, weak, velvety consistency that is so predictable to the modern dish.
Ingredients: Serves 4 for dinner, 6 for lunch, 8 as a side dish
· 1 pound of pasta. Fresh fettuccine, tagliatelle or linguini is ideal.
· 1/2 cup (1 stick) salted butter
· 1 small shot, minced (optional)
· 2 cloves garlic, minced
· 2 cups (1 pint) heavy cream or whipping cream
· 2 cups Parmesan cheese, FRESHLY grated
· A generous hand of FRESH Italian parsley, washed, discharged and rough chopped. (Reserve a few sprigs for garnish)
· Salt and plenty of FRESH-cracked black pepper
Instructions
1. Use at least 4 quarts or liters per pound of pasta.
2. Once the water is at a rolling boil, add 2 heaping tablespoons of salt and drop in the pasta.
3. Bring the water back to a boil stirring occasionally to prevent sticking.
4. Cook the pasta according to the package or until just al dente (just firm to the bite).
5. If adding raw or frozen veggies, add them 2 minutes before this pasta is done and drain them all together. This will slow the cooking process so check the pasta carefully before draining.
6. As the pasta cooks, melt the butter in a large saucepan over medium heat.
7. Add the minced shower and cook for 2 minutes, stirring gently.
8. Add the garlic and stir for a minute or two until fragrant. (Do not let the garlic brown or burn or it will become bitter!
Add in the cream sauce until it is just bubbly around the edges. Season lightly with salt and pepper. Remove the sauce from the heat once hot.
10. A minute before the pasta is done, carefully reserve a half cup of the starchy pasta water and set aside.
Add a spatula to scrape the edges of the saucepan to get every last drop of deliciousness!
12. Toss the pasta and cream sauce together until the strands are completely covered. Add half of the remaining grated cheese and blend together.
13. Add the reserved pasta water, a splash at a time, to smooth out the sauce to a rich, creamy satiny consistency.
14. Add the fresh chopped parsley, toss quickly and plate. Top with the chicken or shrimp if using.
15. Garnish with a generous amount of fresh-cracked black pepper, the remaining grated cheese and a few sprigs of parsley. Serve immediately.
A dish of pasta Alfredo is the ultimate experience of la dolce vita , the sweet life, so be sure to eat slowly and savor each and every bite. Appreciate the exquisite "mouth feel" of the al dente pasta , the creamy, garlicky sauce and the bite of the fresh-cracked pepper. Perfetto!
Buon appetito!
