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12/17/10 09:08, by auntiedoris, Categories: Recipes, Household Tips, Inspirational , Tags: alfredo, pasta, recipe, tip
Being married to a great Italian man it is important that I know how to cook good pasta, no scratch that - great pasta. Good just isn't good enough. It must be the way "Mama used to make", I tried and I tried and I failed and I failed to make it right, the way Mama used to.
So I found this recipe for Alfredo Pasta, and by found I mean snuck into my mother in-laws house and "borrowed" it. You know how these Italian women are about their family recipes, they guard them like it is life or death - don't judge me, I have no regrets.
I cooked this for my husband and the smile that spread across his face made all that sneaking around worth it. Now when we are at his Mother's place and we eat this dish, he sits back proudly and states - to his Mother - "This is not as good as my wife makes!"
I can barely suppress my glee, as I sit there under the glare of his Mother. So not being a person to keep secrets, here is the best Alfredo recipe EVER! Well according to me Husband anyway.
2 cups cream (heavy, or 35% cream is best)
1/4 cup cold butter
1/4 cup parmesan cheese, grated
salt and pepper (ideally white pepper)
pasta (fettucini, penne or tortellini are great)
fresh parsley, chopped for garnish
extra parmesan cheese
Heat a large saucepan over high heat until very hot. Add just enough cold water to cover the bottom of the pan. Let the water evaporate (it will do this quickly) but make sure there are a few drops left in the pan. This will keep the cream from scorching and burning on the bottom of the pan. Remove the pan from the heat.
Add the cream to the pan and return it to the heat. When the cream comes to a boil, reduce heat to medium/ medium high and continue to boil until it is reduced by half.
In the meantime, cook pasta in well salted water according to package directions. Drain well when cooked.
When the cream is reduced remove it from the heat. Add butter 1 tablespoon at a time and whisk it in. The cream should thicken and turn glossy. Add the cheese and hot pasta to the cream. Season with salt and pepper and garnish with chopped fresh parsley.
Serve immediately (with added parmesan cheese for me!).