Creamy pasta dishes are an occasional indulgence. Butter, cream, and cheese are not exactly light fare. It is full of carbs too. It is all okay in moderation though. I will make fettuccine alfredo when I want to splurge. Then I go extra healthy and light for a couple of days to balance it all out.
There is another reason I make this dish. I enjoy pasta and would make spaghetti and meat sauce at least once a month. The tomato sauce was not agreeing with my husband. It was giving him heartburn and so it fell out of my dinner rotation. I have been looking for non-tomato pasta recipes ever since. That’s okay because it is giving me the opportunity to try new things.
Making fettuccine alfredo at home is quick to do. The longest part is waiting for the big pot of water to boil. The sauce is made while the pasta cooks. You toss it all together at the end. Keep that pasta water until you are totally done. I could not believe how quick the pasta absorbs the sauce. One second it is creamy and the next it is dry. A little of the water gets it back like it should be.
How often do you make creamy pasta dishes? I make them more in the fall and winter. It is more of a cool season food for me. Amazing how the weather can change cravings. One cold snap and I’m cooking up some fettuccine alfredo.
Recipe adapted from Simply Recipes.