Guys, food doesn’t have to be complicated.
There are too many complex issues that persist around the world (and in our own worlds) and food, as essential and wonderful as it is, doesn’t need to make the buzzkill list.
It’s one thing to be stuck in a state of frustration/terror/exhaustion as I ponder issues like, “Where is flight MH370, really where is it?” or “Did I foolishly pick my alma mater to go farther than they will in my March Madness bracket?”
Having a plan for Monday dinner shouldn’t be such a grief-inducer. It should be something so simple and classic that you start thinking it’s Thursday. It’s OK for dinner to consist of 6 ingredients. Those extra 12 that you’d see in fine print on the packaging of a store-bought alternative won’t exactly whet your appetite.
I get it; an alfredo sauce may not be the most nutritionally rewarding meal, but there are ways to rationalize this very necessary course of action. (For reference, just think back to a time when you concluded that finishing all the potato latkes on your lunch platter could be offset by aggressively strolling around the block, and maybe – problematically – taking a few laps around the Urban Outfitters outlet store.)
8 out of 10 times, we can win those arguments with ourselves (at least the food ones) with the “homemade” trump card. Yeah you could just as easily be super lazy and buy a jar of Prego or Newman’s Own or Mario Batali’s magic gravy, but you’re so much more capable than that. Also, watching butter melt never gets old.
The most beautiful thing is (even though this recipe is easier than putting on velcro kiddo shoes) you can’t f*#! this up, even if you make a “mistake.”
I’m confident that you, unlike me, won’t spill a half cup of parmesan over the kitchen floor. And you’ll be literate and realize that the cheese gets mixed in at the end, not stirred in with the butter and cream. You’ll be utterly graceful and won’t overfill the pasta pot to the point where your stovetop looks like a Native American hot spring.
But, in case you do, everything will still turn out just fine.
Fettuccine (or any noodle you want) Alfredo
Makes 4-5 servings
1 lb pasta
1/2 tsp minced garlic
3 c heavy cream
8 tbsp butter
1 c grated parmesan cheese
Salt + Pepper
Cook your noodles accordingly.
In a large skillet or saucepan, heat the garlic and butter until melted. Add the cream, salt and pepper to yo’ liking. Let this reduce just slightly (basically just let it simmer as long as it take the pasta to cook ya dig?)
Once the noodles are cooked and drained, mix with the sauce and parmesan. Serve with fresh grated black pepper to cut through some of that richness.