And I’m back. My family came to town last weekend and I lost track of time. I made a pork shoulder I was planning on writing about here but I never got the chance. So that will be coming up later.
I was happy to have my mom and family come stay with me not just because they were finally able to see the new house but it was the first time in 13 years that my mom was able to actually come in to the house. In the past we always had dogs and my mom was allergic.
My nieces are still with me and they are serious carb lovers, so I have been diving into all sorts of noodle recipes here. This week the big hit was fettuccine Alfredo. True story, until this summer, I didn’t eat alfredo. I loved it growing up but I went to a certain chain restaurant with Kris from The Nerdy Chick like 12 years ago and got food poising. I haven’t touched it since. Fast forward to two weeks ago, I made it for everyone in the house and I ate it because I am too lazy to make separate meals. It was so. damn. delicious. I don’t know that I am ready to order it at a restaurant again but I will eat more than one helping of this recipe at home. It was a little sharp for Bee last week so I tweaked it some this week and its even better.
Start to finish this recipe takes about 15 minutes to make so its a great go to when you are short on time.
To begin, cook your noodles according the package instructions. Then set aside in medium sized bowl.
Over medium-low heat melt one stick of butter in a large pan and add minced garlic. You only need to cook the garlic until you can start to smell it. Then mix in heavy cream. Stir until sauce is warm. Season with salt and pepper.
Now, add in 1 3/4 cups of shredded Parmesan cheese. Stir and allow cheese to melt and sauce to thicken. It will take about 7-8 minutes.
Finally, add sauce to noodles and toss to coat. Add remaining 1/4 cup of Parmesan cheese on toss again.
Hint: if you want your sauce even thicker you can add small amount of cornstarch before you add the 1 3/4 cup of cheese.