Monday, October 29th, 2007

Alfredo Sauce

alfredo.jpgI can’t call it fettuccine alfredo even though that’s what I originally intended to make. I can’t call it that because even though the pantry is stocked with what appear to be full boxes of pasta in assorted shapes and sizes, they are all actually half empty- or full depending on how you want to look at it and how hungry you are at the time. The only full boxes remaining? You guessed it, ziti and lasagne. To wit, ziti alfredo. Cut me some slack will ya?

The sauce came together really quickly and the lemon wasn’t overwhelming. The lemon zest and juice provided just the right amount of tang in contrast to the cream and cheese. I don’t know if I like this more than carbonara but would make it again in the event that I was (horrors!) out of bacon.

Alfredo Sauce
Adapted from Giada DeLaurentis Everyday Italian

1 lb dried pasta
1/2 cup heavy cream
1 cup half & half
6 tablespoons unsalted butter
1 cups grated Parmesan
zest and juice of one lemon
Salt and freshly ground pepper

Set the water on to boil and add the pasta once it’s ready. Meanwhile, prepare the sauce.

Stir 1 cup of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Drain the cooked pasta and add it to the sauce with the remaining cream, cheese, and zest. Adjust the seasoning and toss over low heat until the the sauce is slightly thickened and coats the pasta nicely.

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