If you've got the parmesan and cream, alfredo is a great way to throw a quick meal together. And it's so good! I recommend taking the dirty Alfredo pan, turning the burner on medium-high, adding a couple more tablespoons of butter, and heating up some leftover chicken to top the pasta. The butter browns, and the leftover bits of parmesan in the pan start to crisp. You'll try hard not to lick the pan.
- 1 lb pasta
- 1/2 stick (4 tbsp) butter
- 2 cups heavy cream
- 2 cloves garlic
- 1 lemon
- 2 cups shredded parmesan
- black or white pepper
- leftover chicken
Boil pasta in salted water until shy of al dente. It will finish cooking in the sauce.
Meanwhile, heat butter and cream in a large saucepan over low heat. Use a garlic press to crush the garlic, and add it to the sauce. Let the sauce lightly simmer and thicken.
Zest the lemon and reserve for garnish if you're into that. Then juice the lemon and add to the sauce.
Drain pasta, reserving 1 cup of pasta water. Fold pasta into the sauce. Add parmesan and mix well.
Thin the sauce using the reserve pasta water if necessary. Add any additional ingredients that strike your fancy.