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Alfredo with a side of Dinner

By 8 Comments

I don’t know about you, but I love alfredo.  Something about cheese meets cream meets noodle that I just can’t resist.  I try to save it for special meals because, well, it’s cream meets cheese meets noodle.  While my taste buds revel in the culinary delight, but thighs don’t carry the same love for the delightful delicacy.


So in order to provide myself a sufficient enough reason to indulge in a helping of the noodley goodness, I decided to go all out for Sunday dinner this past weekend.  I made a tarragon lemon roast chicken (recipe to come in the near future), homemade whole wheat rolls (recipe to also come in the near future), fresh asparagus, and some homemade spinach noodles to accompany my alfredo sauce.   And holy moly, my dogs were barking,  my back was squawking, and my children were under appreciated, but my dinner was amazing and I relished every. single. bite.

So I’m guessing that you’re interested to know how you can achieve the same bliss in your house.  Believe it or not, it’s not that difficult at all.  My version of alfredo is pretty quick and painless (so long as you leave the chicken, homemade noodles, and from scratch rolls out of the mix).  Here’s what you’ll need to create noodle magic:


1/2 Pkg of Fettuccine Noodles
1/2 Cup of Heavy Cream
2 Tbsp of Butter
1/2 tsp of Chicken Base (Vegetable Base to go meatless)
1/2 Cup of Parmesan Cheese
Salt and Pepper to taste

First off, I have to pat myself on the back and say “Look, self, at those beautiful spinach noodles!”  They seem as though they can sense they’re about to be made into the best darn side dish since sliced bread.  And second, I do sometimes add an egg to make it more of an official alfredo, but this is my quickie “I can’t be bothered with the work but I still want all the flavor” alfredo so the egg is inextricably absent from the picture.

One final thing I want to note about this dish, is that, if you desire a cheese twist, you should try substituting 1/3 cup of crumbled blue cheese for the Parmesan sometime.  You won’t regret it!

On with the show.  First grab a pan, fill it with water and a couple good shakes of salt, get it boiling and add in your noodles to cook until al dente.  When your noodles are cooked up, throw them in a strainer and set aside.

Now, turn your heat to medium low and melt your butter in the pan.  When the butter is melted, add in your cream and chicken base.  Finally stir in your parmesan.  Taste your sauce to see if it’s to your liking.  Add salt and pepper to taste.
Mix your noodles back in and give it a minute or two to heat back up.  Stir one last time to coat the noodles and voila!  Instant alfredo magic.


Enjoy!

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Comments

  1. Julie these look fantastic. I've cooked under the same back-aching, dog barking, kids screaming conditions many times but they sure eat well, eh? My husband is crazy for any kind of white sauce and I'm sure he'd love these. Thank you for the inspiration 🙂

    Reply

  3. Looks like you got your blog figured out (saw your question over at SITS). I love alfredo too. Who doesn't?

    Reply

  4. Thanks so much Alicia for checking it out. Yes, i did finally get it figured out. I hit something on my keyboard and everything shrank to nothing and then I messed up my template trying to fix it! Such a messy way to start the day, but all is well that ends well. I appreciate your help!

    Reply

  7. Thanks Red! I really enjoy photography, although I'm definitely no professional.

    Lexi, I'd be happy to give you the recipe for the noodles. It's actually only three ingredients. Do you have a pasta maker?

    Reply

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