Macaroni With Alfredo Sauce
This variation on the traditional Fettuccine Alfredo uses tri-color macaroni pasta. It's a great all-purpose pasta dish that's quick, easy and light.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1cup heavy cream
- 2oz (½ stick) butter
- ¾lb tri-color macaroni
- ¾cup freshly grated parmesan cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
Step 1
Fill a large soup pot with cold water and a handful of kosher salt. Stir and taste; it should taste like sea water. Cover the pot and heat the water until it boils.Step 2
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 somewhat reduced. Remove from heat and cover.Step 3
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.Step 4
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.Step 5
Add the rest of the cream as well as the cheese and toss until fully mixed. Adjust consistency with additional cream, if necessary.Step 6
Season to taste with kosher salt and freshly ground black pepper. Serve right away.