This recipe was featured in: date night
(+2 rating, 2 votes)
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Pasta
½ lb pasta (rotini, penne, bowtie, etc)
water
salt
Alfredo Sauce
1 cup light (or heavy) cream
¼ cup (½ stick) unsalted light (or regular) butter, softened (I used Smart Balance)
1 cup freshly grated Parmigiano-Reggiano (or Parmesan cheese)
Freshly ground black pepper
Chopped fresh flat-leaf parsley, for garnish
Bring a medium pot of water to a boil over high heat.
Add a generous quantity of salt to the boling water and throw in the pasta. Cook until al dente (tender but still firm to the bite), stirring occasionally, about 10 mins.
While the pasta cooks, prepare the sauce. Heat the cream over low-medium heat in a deep sauté pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly ground black pepper. Drain the pasta, reserving some of the pasta water. Add the pasta to the saute pan, gently toss it to coat in the alfredo.
Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Season with more freshly ground black pepper.
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