I made my first Alfredo sauce many, many moons ago for one of my “cooking nights” for the family. I had requested to make supper one night per week, and I would painstakingly concoct menus and prepare elaborate meals aimed to impress. Now I realize that they were elaborate mainly because I was slow in the kitchen. But still, I was pretty proud of myself for producing aspics and clafoutis. And if the names sounded fancy, all the better.
Most of my meals turned out fine, which was a mercy since my family would usually witness tears if they didn’t. One dish, however, holds the status of “near perfection” in my memory–and that is pasta Alfredo. I was almost embarrassed by how easy it was; I hated having to correct my dad when he gave me the coveted “this must’ve been hard to make” compliment.
When I made pasta Alfredo again tonight, I admitted to Eric up front that it was an easy dish. And you know what? He was still just as impressed. I think this is a good lesson for Elsie the Cook and Future Mom: in all likelihood, your family will still love you whether you feed them prime rib or spaghetti and meatballs. You don’t have to spend hours in the kitchen to prove your love…or your family’s.
Make pasta Alfredo part of your next menu and allow me to show you what I mean. It is disarmingly easy for such luxurious results. In fact, it hardly requires a recipe, simply a few ingredients that happen to taste divine when they meet each other.
You’ll want to start by making a pot of angel hair pasta. Then, in a saucepan, gently melt a good quantity of cream, a few tablespoons of butter, plenty of freshly-grated Parmesan cheese, a few cloves of pressed garlic, and a little sea salt and freshly-ground black pepper. While this melts, heat a few cups of cooked, shredded chicken in olive oil with your choice of fresh herbs. Just before serving, toss the pasta with the sauce and chicken.
Note: You could substitute bacon or shrimp for the chicken and still achieve excellent results.