I love pasta. If you told me that all I could eat for the rest of my life was pasta I would hug you and have a huge smile on my face for the rest of my life. I just love it that much. So much to my chagrin, upon marrying my husband I discovered he didn’t like pasta, no he hated it. Hated pasta? It can’t be! After many attempts I finally discovered that he didn’t hate fettuccini alfredo. Score! I’ve played with this recipe a lot and I think right now it’s pretty great.
9 oz heavy whipping cream
1 lb dry pasta
1/3 c grated parmesan cheese
1/3 c shredded mozzerella + 1/2 c shredded mozzerella
5 tbsp butter
3 tsp flour
1 1/2 tsp crushed garlic
salt and pepper to taste
In a large oven-proof pan boil water, and add 1/2 tsp salt. Once boiling add the pasta and cook until almost al dente. Preheat your oven to 375F. Once pasta is cooked drain and set aside. In the oven-proof pan begin to melt the butter on medium heat and add the flour, continually stirring to make a roux. Slowly begin to add the whipping cream and continue stirring so that the cream doesn’t burn and the roux begins to combine. When it is smooth add the parmesan cheese, garlic, and salt and pepper and continue to stir. Add the 1/3 cup of mozzerella and mix until it is all melted. You should have a semi-thick sauce at this point.
Return the noodles to the pan with the sauce in it. Mix the pasta in the sauce and combine. Top with the remaining 1/2 cup of mozzerella and place the pan into the oven uncovered. Leave in the oven for about 10-15 minutes allowing the cheese to melt and brown. Remove from oven and serve while hot. I usually accompany with broccoli, garlic bread and baked chicken cutlets.
Do you have a favorite pasta dish? Please share!!
- 86"Mom, do you know what you should make for dinner?" What buddy? "Cheese ravioli. Do you remember how good those are? With lots of red sauce...no meat.." Yea, you're right...I'll make them one day when I have some extra time, ok? *two days later* "Did you have time yet? I'm going to write cheese ravioli…
- 76One thing that I've learned about Moroccan cooking is that stepping outside of my normal comfort zone is a must. I grew up in the Midwest and the craziest spices I ran across in most of my food was paprika. Let's face it salt and pepper were really all there was. Moroccan food is also…
- 66We have been having unseasonably warm weather, that is until this week when temperatures have dipped to single digits. Whenever I start to feel a slight winter chill it's time to dig out my heavy blankets and soup recipes. It has only been in the last year that I have been able to get MarocBaba…
- 63I've always wanted to give this style of rice a shot. I've found that my family is more receptive lately to the idea of rice and other starches in place of bread. That's a good thing because I get really tired of so much bread! This is my first attempt at an Arabic style rice…