This recipe is very quick and easy. Takes like 15 minutes!
This amount should feed 2-3 people.
- 1/4 cup butter
- 2/4 cup cream
- 3/4 cup grated parmesan cheese
- Pasta (I use conchiglie because little shells are the best)
- 2 garlic cloves
- Salt & pepper
For pasta I just assume it doubles in size, so I fill one bowl with dry pasta.
Start by filling a pot with water and boiling it. You want lots of room so the pasta can flow all around in there. Add a generous amount of salt to the water. The pasta has salt in it. If you don't salt the water, the pasta will lose a lot of salt and end up tasting bland and watery.
As the water starts boiling, put the butter into a small sauce pan on medium heat to start it melting. Once it's melted, add the cream and stir it up until is thoroughly mixed. Once the mixture starts bubbling, add the grated cheese and mix thoroughly. After it's well mixed, crush the two garlic cloves into the sauce and stir. Add salt and pepper to taste to the sauce.
During the process of making the sauce, the water should come to a boil. Dump the pasta into the water and stir to make sure they don't clump. Leave the water on high and the boiling water will keep the pasta moving, so you shouldn't need to stir much. Boil for around seven minutes, then drain (do not rinse) and return to the pot.
The pasta and sauce should end up done around the same time. Dump the sauce into the pasta, stir, and eat!
Notes:
Usually alfredo has parsley, but that goes bad quickly so I never bother having it. If you want it, throw it in and stir immediately before dumping the sauce into the pasta.
Garlic changes flavor the longer you cook it. I want strong garlic flavor so I crush it and put it in last. Putting it in sooner gives it a milder and sweeter flavor. Mincing instead of cruising also makes it less strong.
Do not use pre-grated parmesan cheese. It has additives that prevent the cheese from melting properly, giving you an oily, chunky sauce - totally gross.
Note that the ratio of ingredients is 1:2:3. Easy to scale up or down!
Have fun!
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[–] Inara__Serra 0 points 2 points 2 points (+2|-0) ago
Do you have a low fat/low cholesterol version of this recipe that doesn't taste horrible?
[–] clamhurt_legbeard [S] 0 points 3 points 3 points (+3|-0) ago
No.
Eating fat is good for you. That's how you get fat soluable vitamins.
Eating cholesterol doesn't hurt you - it doesn't affect your blood cholesterol, and cholesterol is needed in your body to repair damaged cells.
[–] Inara__Serra 0 points 2 points 2 points (+2|-0) ago
I want to make it for my fiancee. He had heart surgery and needs a lean diet. I get enough fat from munching out after I swim in the morning. I have a few huge spoonfuls of peanut butter and a couple of string cheeses every morning.
[–] [deleted] 0 points 1 point 1 point (+1|-0) ago
[–] clamhurt_legbeard [S] ago
Fettuccini doesn't hold the sauce well at all.
Conchiglie holds it way better, plus it's fun!
[–] 12080092? 0 points 1 point 1 point (+1|-0) ago
What a cool, quick dish with so many handy hints and tips! Love easy to remember ratio cooking. :)
[–] clamhurt_legbeard [S] 0 points 1 point 1 point (+1|-0) ago
Originally the cheese was by weight, but eventually I figured out that ratio.
I've made this dish many, many times. I don't even measure anymore.
I'll share variations later, as a combination of several things I make.
[–] 12080247? 0 points 1 point 1 point (+1|-0) ago
Cool! My kids absolutely love pasta, I can only seem to get away with eating it at night or after a run otherwise it’s too heavy in my tummy for some reason.
[–] clamhurt_legbeard [S] 0 points 1 point 1 point (+1|-0) ago
/u/Beachstyle8
/u/Nadesh