I’ve been an alfredo pasta fanatic ever since I can remember. It has always been my go-to dish on cold winter days, undecisive nights when I don’t know what else to make and when eating at unfamiliar restaurants. This is a classic, filling comfort food. My favorite part is that it can be easily modified to fit your preference in that particular moment; sometimes I want my dish extra garlicky, sometimes I want it with chicken or veggies mixed in.
However over the years it’s become harder and harder to find alfredo sauce that satisfies my craving. After looking through my grandmother’s old recipe cards, I’ve come to the conclusion that I grew up eating her white sauce recipe. That’s what I’m accustomed to. So one day I decided to combine her recipie with the traditional alfredo recipie.
What are some good additions to this dish?
I absolutely love the classic chicken fettuccine alfredo. I rarely eat this pasta without chicken…unless I’m feeling particularly lazy that day. If you’re looking for something to add a little crunch to it go for crispy friend chicken or bacon pieces. I’ve also had this dish with crispy prosciutto and let me tell you that is delicious.
If you’re looking for some veggies to add, some tasty options to try are broccoli, onions, green beans, grilled tomatoes and artichoke hearts. A restaurant I used to work at would make a white sauce pasta dish with chicken, artichoke hearts, cherry tomatoes, onions and fresh garlic. It was the MOST popular dish on the menu and for good reason.
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Does it matter what type of pasta I use?
The classic choice here are fettuccine noodles but you can use your favorote pasta. I like to use farfalle (bowties) for mine because they’re eaiser for my toddler to eat than the long varieties. If you’re looking for a pasta that holds a lot of sauce go for the small shells. They act like little bowls to transport that extra goodness into your mouth!
If you have the time and skills try making your own pasta. It is amazing! All you need is semolina flour, egg, water and a pasta roller/cutter. They’re very much worth the buy.
Secret Ingredient Alfredo Pasta Sauce
Things You’ll Need:
Medium Pot
Saucepan
Strainer
Mini Spatula
Ingredients:
Fettuccine Noodles
1 TBS Olive oil
For the Sauce:
1/2 C Heavy Whipping Cream
3 TBS Unsalted Butter
2 TBS Fresh Grated Parmesan Cheese
1 TBS Whole-Fat Cream Cheese
Fresh Garlic
Pinch of Ground Nutmeg (my secret ingredient)
Salt and Pepper to Taste
Directions:
- Bring water and 1 TBS olive oil to a roaring boil, add noodles and cook until al dente. Strain and set aside.
- While noodles are cooking, combine heavy cream, butter and parmesan cheese in a saucepan. Cook on low to medium heat, stirring constantly. When all ingredients are incorporated, mix in a dash of ground nutmeg. Salt and pepper to tast. Serve immediately