One of my son’s ordered Alfredo when we were on a skiing trip in December. He has been talking of it ever since so I finally got the hint and served it for dinner. No only was it easy, it was a great hit and there are so many ways you can embellish it. I does seem like a lot of butter, but it is worth the splurge. Enjoy!
(adapted from The New York Times Cookbook)
I lb. pasta (you could go traditional an serve Fettuccine, but feel free to use what you like, we did it with bowties)
1/4 lb butter but in 8 parts
1 cup half-and-half (or just improvise as I did with cream and milk)
1/4 pound grated parmesan (this made me want a better grater!)
optional embellishments: bacon bits (or real bacon, or even prosciutto), peas, broccoli, spinach, etc.
Cook the pasta in salted boiling water. Drain and put back in the pan over low heat. Add the butter and grind a bunch of pepper over the pasta. Add the half-and-half and allow to heat up, stirring until it is mostly absorbed. Add the cheese and stir until well coated.
I served mine like this with the add-ons on the table so the kids could choose how to spruce it up.