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Saturday, February 24, 2007

alfredo indulgence

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I am seriously the worst new-years-resolutionary ever. So I start out the new year thinking I"ll lose a few. And I did (like 8!)....but now I've stalled and started creeping up again.


This is no good.

So what, dear readers, would the solution to such an issue be? Apparently, drowning my wobbly sorrows in alfredo sauce. Ugh.

Can't knock it though, this stuff rocks.....again, I can't vouch for authenticity or anything like that, but if you are looking for pure, unadulturated richness....I suggest you pick up a weeeeeeeeeee bit of cream and parmigiano-reggiano on the next visit to the store.

It seems that one of the hazards of hosting a dinner party is that I end up with little bits of ingredients leftover - things I wouldn't normally buy, like whipping cream (35% fat). SO, it would obviously be such a shame for this to go to waste.

So why not combine it with parmesan cheese, butter and eggs and make a SUPER nutricious meal. I didn't even make a freaking salad. Bah. Oh, and if you make this, eat it all at once. Cream sauce reheated is pure raunch - oily, separated-y gross crap. If you can't eat it all (and you can...heehee), toss the leftovers, as it would be a crime against food to eat them!

Linguine Alfredo (would have been fettucine, but I didn't have any!)

250 g dry wide pasta (like fettucine or linguine)
3 T butter
1 small shallot, minced
1 T flat leaf parsley, minced
3/4 c. whipping cream (or double cream, for the brits)
1 cup finely grated parmesan (I've said it before and I'll say it again, TOSS THE CRAP IN THE GREEN CAN). Grating cheese is NOT that hard.
1 egg
dash nutmeg

linguine and flat leaf italian parsley
(okay, so I'm not sure why one of the pieces of linguine is giving us the proverbial finger....weird)

1. Start water to cook pasta.
2. Over medium-low heat, melt butter and add shallots. Sauté until shallots are translucent and fragrant (5ish minutes). Add parsley.
3. Add cream and heat over medium-low (or low) heat. At this point, you should be able to start cooking your pasta - you don't want this sauce sitting for too long and you definitely don't want it to boil.
4. When the pasta is almost done, start whisking in the cheese - I toss very small handfuls over the sauce and whisk constantly. I've never had lump issues using this method.
5. Taste the sauce and add salt, pepper and nutmeg (optional) to taste.
6. When the pasta is done, drain (keeping about 1/2 cup of the pasta water) and do not rinse.
7. Throw the pasta back in the hot pot. Add in the egg and stir like mad (the heat of the pasta pretty much cooks the egg....and I'm skeeved by runny eggs....this is fine - trust me!).
8. Add the sauce, using pasta water if necessary, to make sure pasta is nicely covered.
9. Serve, topped with additional grated parmesan and pepper. Eat immediately. This dish really doesn't hold well.....but it's so rich and delicious. You'll love me forever if you eat this baby. Classic, unadulturated, pure indulgence.



S. said...

Wow. your photos are freakin amazing. so is your blog.

Christie said...

Oh dear lord, it's midnight here and all I want now is pasta and alfredo sauce. :p Have you ever turned this recipe into a rosé sauce at all??


Anonymous said...

That's a super delicious looking picture!

Gorgeous pics and love your blog!

Freya said...

I love alfredo. My husband always stirs in some cherry tomatoes to take it up a notch...
Your pictures are wonderful!

Anonymous said...

Looks terrific! Butter, cream, and cheese make everything better :)

Lor said...

I'm with you on that green can shit. I swear there's sawdust mixed in there. Ewwwww.

Unknown said...

OMFG, YUM! That looks so effin' shibby delicious. Damn you and your pasta for making me crazy when I'm still at work. *shakes fist in hunger*

Kt said...

Mmm, alfredo. That looks great!

Jenny said...

Looks yummy!

Don't worry about the New Year's resolution. I made the same one and caved in a month later.

I'm going to look like a beached whale this vacation. But at least I'll be a full and happy whale-lol.

Hope to try out some of your recipes in the near future; it all looks divine.

Nightfall said...

I made this on Friday night with some chicken breasts. Delicioso!

leslie @ definitely not martha said...

I should have known that my forays into nutritional inferno would get picked up somewhere (slashdot featured it as food porn.....). Glad to have ellicited so much salivation and desire over one lowly little dish.

So happy to hear that you all like the looks of this....after a recent jump on the scale....I'm not so sure it was a good idea, but dammit if it didn't totally rock at the time! :)

HumanUnit said...

Dood. And you call Nigella a fattening wench?

That looks incredible. Bless you for the dash of nutmeg because it is Simply Not Alfrado without it.

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