Ingredients: |
Ingredients: 1 box pasta (I prefer penne, bowtie, pre-made tortellini or tri-colored rotini, but Lizi loves angel hair)
1 1/2 cup heavy whipping cream
1 stick real butter
1 cup grated Parmesan/Reggiano cheese
Salt
Pepper
Nutmeg
Parsley flakes
1 jar mushrooms (optional)
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Directions: |
Directions:In one pot, bring water to a rolling boil, add a dash of salt and a dash of olive oil, then dump in pasta. Depending on the type of pasta, cook 4-7 minutes until it is a tender al dente. When it is done, pour it into a large colander and let the excess water drain.
In a small sauce pan, I melt half a stick of butter and use it to saute the mushrooms. Then remove the mushrooms and add the rest of the butter and the cream and let it come to a boil, then quickly turn it to low heat. Whisk in the grated Parmesan & Reggiano cheese and keep it stirring, lest it stick to the bottom of the pan, while adding salt & pepper to taste and 2 dashes of nutmeg with the other hand. (If you are using the Parmesan cheese like you shake onto your spaghetti, be very judicious with the salt or you will have too much.) Don't stop stirring! Throw the mushrooms back into the sauce.
For the sake of presentation, place drained pasta in a nice casserole-type dish and pour the sauce over it, mixing it until all the pasta is covered and the mushrooms are interspersed appropriately. Sprinkle the top with a few parsley flakes and a teensy dash of nutmeg, and voila! A gloriously delicious wonder! |
Personal
Notes: |
Personal
Notes: Put this with my Grilled Eggplant for a vegetarian meal, or my chicken Marsala for a carnivorous delight, or both, which I prefer. This is my favorite meal (that I cook, anyway).
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This recipe for Pasta Alfredo is from