Pasta alfredo

Yield: 1 Servings

Measure Ingredient
½ Stick butter
4 Cloves garlic, minced
1 cup Heavy cream
4 tablespoons Chopped parsley (unfortunately I've been using dried)
2 teaspoons Onion powder
3 tablespoons Red pepper (I think this is a key ingredient!)
Freshly ground pepper (lots)
Salt to taste
1½ cup Freshly grated parmesan (I actually use Asiago, which is sharper, mmmmm)

Boil the water for the pasta (I've been using angel hair, and I'm terrible at measuring it -- the sauce is enough for 2-3 servings I think). Add pasta when it starts boiling. Melt the butter in a large pan, saute garlic until it looks soft. Add cream, parsley, onion powder, red pepper, black pepper and salt. Stir until is is almost boiling. Gradually add cheese and stir. I usually add a little Arrowroot to thicken the sauce. Drain the pasta (if you haven't already) and toss it with the sauce. Serve topped with a little cheese and parsley.

I REALLY like the red pepper in it, and I hadn't seen any recipes with that variation. I made this three nights in a row, we liked it so much. Now we're eating salads to make up for it! Posted to by "Susan M. Brumbaugh" <brumbaug@...> on 1994y, .

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