What could be better than pasta Alfredo? A weekend on the water. Women’s British Open in the morning. American, Stacey Lewis wins. The Bridgestone Invitational in the afternoon. My man Tiger in the lead and coasting to a win. We need some comfort food! Tiger wins by 7.
Lets do a simple task. Alfredo sauce. Lots of ways to do it. I’ll keep it simple and you can add your own ingredients. This really easy is, (Yoda).
4 cloves garlic, minced, 2 tbsp
4 tbsp butter
½ tsp salt
½ tsp pepper
½ pound spaghetti or angel hair
1 cup grated parmigiano reggiano
¾ cup heavy cream
2 tbsp chopped fresh parsley
Boil pasta in 3 to 4 qt pan until al dente, according to directions on the pasta box. Drain and reserve 1 cup of water and keep warm.
In a pot, melt butter on medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Add the salt, pepper and heavy cream. Bring to simmer, whisking occasionally to keep from separating.
Once the sauce has thickened, (3 or 4 minutes), stir in the finished pasta. Slowly add grated parmigiano reggiano while stirring, until the cheese is melted. Stir in parsley. Rest for a minute or two for the pasta to absorb the liquid. Stir in reserved pasta water a little at a time until the desired consistency is achieved. Not too soupy and not sticking together. Got that? It’s cooking and it’s up to you!
We served the pasta alfredo with fried shrimp and steamed asparagus. Super tasty and elegant. What can you do with this? Your turn.
All is good aboard Paradise!