pappardelle alfredo

My grandfather was obsessed with alfredo sauce. Chicken, shrimp, plain. It was always his first choice when ordering pasta.

I think, for that very reason, it’s super nostalgic for me.

It also happens to be a sauce my pickiest kiddos will eat. Of course, that’s primarily due to the fact that when they eat pasta, it’s all about how much parmesan they can get on the plate. But I digress. Let’s get to it.

Ingredients:

8 Tbsp butter

4 cloves garlic, minced

1/2 tsp white pepper

1/2 tsp salt

1 tsp onion powder

4 cups heavy cream

2 cups freshly grated parmesan reggiano cheese

2 cups freshly grated pecorino romano cheese

package of pappardelle pasta, cooked according to directions

1/2 cup reserved pasta water

Directions:

In a medium sized stock pot, melt 8oz to butter over low heat.

Once butter has melted, add in minced garlic.

Let simmer for 10 minutes.

Add in pepper, salt, and onion powder. Whisk to combine.

Add in heavy cream and bring just to a boil, then turn down to low.

Whisk in cheese, and keep stirring to combine until cheese has melted.

Add reserved pasta water and whisk until combined.

Let simmer for 5 minutes until sauce has thickened.

Add in cooked pasta, and stir to combine.

The longer the sauce sits, the thicker it gets, and the more it will coat pasta.