This variation on the traditional Fettuccine Alfredo uses tri-color macaroni pasta. Besides being a great dish for kids, it's just a great all-purpose pasta dish that's quick, easy and surprisingly light. I like using the tri-color macaroni for color, but you can use the plain macaroni, or penne pasta, or any short pasta.
- 1 cup Heavy cream
- 2 oz (½ stick) Butter
- ¾ lb Tri-color macaroni
- ¾ cup Freshly grated parmesan cheese
- Kosher salt and freshly ground black pepper to taste
- Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.
- Meanwhile, in a large sauté pan, heat the butter, and about half of the cream, over medium-low heat until it starts to bubble. Lower heat and simmer gently for about 15 minutes or until the sauce has reduced somewhat. Remove from heat and cover.
- Drop the macaroni into the boiling salted water and cook according to package instructions, about 10 to 12 minutes or until al dente, or tender but still firm to the bite. Drain fully and return to the pot.
- Pour the hot cream and butter mixture over the macaroni and return the pot to a very low heat. Toss the pasta in the sauce until it is completely coated.
- Add the rest of the cream as well as the cheese and toss until fully mixed. Adjust consistency with additional cream if necessary.
- Season to taste with Kosher salt and freshly ground black pepper. Serve right away.
|Nutritional Guidelines (per serving)|
|Total Fat||25 g|
|Saturated Fat||16 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||2 g|