Alfredo – FTW!

god pasta

Ordinarily, I like to start off with a brief description of my meal, talk about some of the things that went into it.. but really I think we should all take a moment to bask in the beauty of this alfredo. Seriously….

Ok, so now that we’ve all properly appreciated its beauty, let me just tell you how DELICIOUS this was. I didn’t work off of a recipe, per se. I just put a tablespoon of butter into a pot with one sliced shallot, and a minced clove of garlic.. I added a small splash of sweet vermouth once the shallots had softened slightly. I waited about 2 more minutes, then added a cup of heavy cream to the pot, then proceeded to grate in about 6 ounces of really nice parmesan cheese into the pot. I slowly stirred until the cheese melted. I corrected the seasoning. I put in more salt than I thought I would. I was kind of expecting the parm to add a bit of salt to the sauce, but surprisingly, it did not. I just served this over some store bought rigatoni, with some fresh oregano and a hint of red pepper flakes over the top.  Add some homemade garlic bread and you have a rich and fabulous meal.. and you’ll probably have the ‘ITIS’.

Please note, if you are not a fan of alfredo already, this will probably not be for you.. If you don’t like very sharp, rich flavors.. again, this is probably not for you.  Feel free to check out my recipe.


About The Confluent Kitchen

I am food obsessed. I love trying new recipes, putzing in the kitchen, making my own cheese and other random kitchen tom-foolery. Follow my exploits.. the good, the bad, and the burnt.
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