Do you listen to podcasts? I’m a huge fan of The Splendid Table with Lynne Rossetto Kasper and if you like to cook you should
probably definitely check it out. The show explores everything about food: the history, culture, science, and of course gives you a lot of great recipe ideas. I was recently catching up on some episodes (I play them in the kitchen as I cook – you should try it) and Lynne suggested a homemade Alfredo to a caller looking to impress his girl.
Although I’ve made homemade Alfredo before, I’ve used a lot of butter, cream, and cheese in the recipes. What I loved about her suggestion was the simplicity in it, and far less cream and butter than the average Alfredo recipe. After trying her method I realized the cheese does most of the work and you really don’t need all the butter and cream other recipes call for. Don’t get me wrong, sometimes a super creamy, decadent Alfredo is in order, but for the normal pasta night, this is a great way to add Alfredo to the mix without all the fat. I added mushrooms and rosemary to create my perfect bowl, but you can take the basic Alfredo recipe and add whatever you choose.
There isn’t much better than homemade Alfredo sauce. It is incredibly easy and tastes divine. If you normally eat jarred Alfredo from the store, you won’t be able to go back after trying homemade. If you want really good Alfredo, however, there is one rule – use good Parmigiano-Reggiano cheese, not bagged mozzarella or American “shaker” Parmesan. Please, please don’t use the shakable “Parmesan.”
- 1 lb. dry noodles (I used thin spaghetti for this dish, but anything works)
- 1 tbsp. olive oil
- 2 sprigs of fresh rosemary, leaves removed
- 3 cloves of garlic, minced
- 1 pint sliced baby portobello mushrooms, rinsed and dried
- 2 tbsp. butter
- 1/2 cup heavy cream
- 1 and 1/2 cups freshly grated Parmigiano-Reggiano
- Freshly cracked black pepper
Boil pasta in a large pot of salted water with a dash of olive oil. Right before draining, use a handled measuring cup to scoop some of the pasta water out of the pot. Reserve this in case you need to thin out the sauce a bit. I also like to drain my pasta and place in a large serving bowl with a splash of pasta water to prevent sticking.
Meanwhile, heat the olive oil in a medium saute pan on medium-high heat. Add the rosemary leaves and saute a few minutes until fragrant and crisp. Remove with a slotted spoon and keep the oil in the pan. Set rosemary on a paper towel lined plate.
Add the garlic to the pan and saute one minute on medium-high heat. Add a splash of olive oil if needed, add the mushrooms, and saute until tender. Set aside.
Heat the butter over low-medium heat in a large saucepan until it begins to melt. Slowly add the Parmigiano-Reggiano, whisking to combine. As you whisk, slowly add the heavy cream to create the consistency you want. Season generously with black pepper. Continue to slowly whisk until totally incorporated and thickened.
Toss the pasta with the mushrooms in a large serving bowl. Pour the Alfredo sauce over the pasta and toss to combine. Add a splash of pasta water if you need to thin out the sauce. Serve immediately and garnish with the crunchy rosemary.
Time: 30 minutes or less
Recipe source: Original