Monday, November 2, 2015

Monday Meal: Pappardelle Alfredo

Posted By on November 2, 2015, 8:11 AM


One of my favorite guilty pleasure is pasta with parmesan-cream sauce, commonly called Alfredo. 

While it's very simple to make, the key to making great pasta Alfredo is using top quality ingredients. Real Parmigiano-Reggiano cheese is a must, as is high-quality pasta and butter. 

You can use any type of pasta you'd like with the recipe, I just happen to like hearty pappardelle. 

This dish can be made in a matter of minutes: no longer than it takes to cook the pasta, so make sure you have all the ingredients prepped and ready to go before you cook the pasta. 


1 stick (8-oz) unsalted butter

1 cup whipping cream

Freshly ground black pepper


1 lb. top-quality dried pasta such as pappardelle

1 cup grated Parmigiano-Reggiano cheese, plus more to pass at the table. 



In a large deep-sided sauce pan or skillet, melt the butter. 


Add the cream and bring to a simmer. 


Add ground black pepper to taste (I like a lot of pepper in my Alfredo sauce)


Cook the pasta according to package directions until just al dente in heavily salted water (2 tablespoons or so). 

Reserve 1/4 cup of the pasta cooking water. 


Drain the pasta well. 


Add the pasta to the butter-cream sauce and toss well with the cup of Parmigiano-Reggiano. If necessary, use the reserved pasta water to loosen the pasta and sauce a bit. 


Serve immediately with additional Parmigiano-Reggiano at the table. 


Photos by Ted Scheffler

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