eat well, travel often, dream big!

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!!

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Amanda Mouttaki

Curious world traveling, mom of two busy boys, foodie at heart, addicted to social media and lover of all things Moroccan.

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