Alfredo pasta is one of the great comfort foods of the world. The problem is, I’m not a huge fan of fettucine as a pasta. We usually made spaghetti alfredo, honestly, or rotini. My favorite pasta shape of all time, though, is farfalle. When I saw these brightly colored farfalle at the store I couldn’t resist, and of course they needed a light white sauce for the happy stripes to show through.
I cooked these at eleven at night, and I have no good light in the kitchen, so it’s flash photography time.
Ingredients (serves 2-3)
For the pasta:
1/2 pound pasta (happy stripes optional)
2 T butter
1/2 cup cream
3/4 cup grated parmesan
1 pinch salt (from the power owl, apparently)
For the French rounds:
thin sliced baguette
Cook pasta to al dente. The box will tell you how.
Melt butter in a smallish saucepan. Add cream and bring to a simmer.
Add parmesan and stir to melt and combine.
Toss pasta in the sauce, and you’re done! How easy was that?
You’ll want to start the bread about the same time as the pasta (what, you don’t eat carbs with your carbs?) Heat the oven to 350°F and slice the bread about 3/4 inches thick.
Brush each slice of baguette with olive oil. . .
And toast 5-10 minutes (this depends on humidity, bread thickness, amount of oil. . .just check on ’em, okay?)
Serve with steamed vegetables and feel better about getting home from work at eleven at night. It’s bedtime now.