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.
- Serves: 6 persons
- 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
Step 1Fill 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 2Meanwhile, 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 3Drop 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 4Pour 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 5Add the rest of the cream as well as the cheese and toss until fully mixed. Adjust consistency with additional cream, if necessary.
Step 6Season to taste with kosher salt and freshly ground black pepper. Serve right away.