Easy A-lfredo | Recipe
Let's be honest here - there is not a better combination in the entire culinary world than dairy and carbs. Whether it's lasagna, stuffed ravioli, fondue, cheese and crackers, a quesadilla, what have you - it wins, hands down, every time.
One of my favorite ways to indulge is by creating my own little alfredo sauce. This takes approximately 3 ingredients and ten minutes, and makes you feel like you've just ordered at your neighborhood Italian joint for 1/3 the cost and 1/2 the time it takes for delivery.
(My other favorite thing to do is throw some greens in there to pretend I'm not just eating dairy and carbs.)
For one serving: approx. 1/8th package of spaghetti or other desired noodle, 1 cup whole milk, 1 tablespoon butter, 2-3 tablespoons parmesan cheese, green item like arugula, spinach leaves, or steamed broccoli.
Cook your spaghetti, draining approximately 2 minutes before the time noted on the package (or until al dente.)
Add milk to the pasta pot (without pasta for now) and heat on medium-high heat with the butter. Stir continually for 3-4 minutes until heated up and bubbling. Add the pasta and continue stirring until the milk/butter combo pulls away from the pot - you should see the bottom of the pot as you stir and the sauce thickens.
Once the sauce has thickened somewhat, turn off the heat and add the parmesan (or more if desired!) and stir to combine.
Add your greens and serve with salt and pepper.
This recipe is perfect for weekend nights when you want to #treatyoself, or weekday nights when you need an easy and comforting dinner.
Alternatives: increase the serving size as needed, or add lemon zest (NOT the juice), red pepper flakes, or cream/half and half for more flavor.