Pasta in Alfredo Sauce

This recipe was featured in: date night 

(1 rating, 1 votes)
 Loading ...

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. 

 

Add to My Recipe Box  Print This Page  Email This Page