Quick and easy but elegant pasta with simple ingredients. Good as a side dish or first course. Kids really like this - especially if it's super cheesy. Italians have this as a light late night snack - using a lot less butter and cheese mind you. We call it perfect pasta because it's soooo tasty and easy.
Put a large pot of water (gallon or more) on stove and set to boil.
Grate the parmesan cheese. Use a premium block of Regianno - not Kraft or any pre-grated cheese.
You can also use a mixture of Parmesan, Romano, Pecorino, Asiago cheeses. Romano is especially good.
If you are using fresh linguine or fettucine it only takes a couple of minutes to cook - whereas a dry pasta will be 11 minutes or so.
So it's important to coordinate the butter and half and half heating with the pasta cooking time so that they are ready about the same time. Preparing the butter/cream mixture will take 5-10 minutes.
At the appropriate time, put the half and half, butter and nutmeg into a small sauce pan and start warming up. Do not boil!!
Put the salt into the boiling water, then the pasta.
Gently separate the strands of pasta a bit so they don't clump together. You may need to do this several times. Do not stir vigorously.
Bring the pasta water back to a boil and cook for time indicated on package or a little bit less. You want it al dente - meaning with a little bit of body still left in it. Not chewy however.
After the butter and cream is hot, add the parmesan (reserving some for the table) gradually to the half and half and butter mixture, stiring continuously to melt cheese without clumping.. Add lots of ground pepper and stir.
Once pasta is done turn off the burner and dump the contents into a colander and drain off liquid, reserving 1/4 cup.
Immediately dump cooked pasta back in the pot (not on the burner) and add cheese mixture, the reserved liquid, then stir gently to coat pasta.
Plate the pasta, or put it on a platter garnished with Italian parsley.
Provide a bowl of grated cheese for the table to share.
This is very close to an Alfredo recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (325g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 505 (61%)|
|Amt Per Serving||% DV|
|Total Fat 56.1g||75 %|
|Saturated Fat 34.7g||174 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 159.3mg||49 %|
|Sodium 308.3mg||11 %|
|Potassium 453.5mg||12 %|
|Total Carbohydrate 65.6g||19 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 63.2g|
|Protein 16.5g||24 %|
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Calories per serving: 826
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