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The “OG” Alfredo

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You might be thinking:  “Why on the earth would she name this The “OG” Alfredo?” Well ladies and gentlemen, I named this the OG Alfredo because it’s the Original Girl. This Alfredo is Dylan’s favorite thing, and a recipe that I make very often.  It also taste pretty close to that restaurant we all know and love, without the 11.95 price tag.

What Do You Need:

  • 1 block of Parmesan Cheese (I promise if you shred it off the block yourself you will never go back)
  • 1 Pint Heavy Cream
  • 1 Cup Chicken Broth
  • 1/2 Stick Butter
  • 2 Tablespoons of Flour
  • 1 Tablespoon of Minced Garlic
  • 1 box Barilla Farfalle (or Fettucine, if you like it the original way, personally we prefer anything that has style)

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First things first, let’s get to that beautiful block of cheese. With your box grater, or food processor there is no judgement here for not using your muscles, shred roughly one half of our Parm on the small side so it creates light and fluffy little Parmesan snow flakes.

IMG_9205Put on a large pot of  water, this water should be as salty as the ocean. This is your only opportunity to get flavor into those noodles. Follow the directions on your box of pasta for “Al Dente”. Reserve about 1/2 cup of the pasta water after the noodles have boiled before you drain it. Set aside.

In a deep saute pan, start melting your butter , go ahead and throw that garlic in there too. When your butter is almost totally melted, sprinkle in your flour start to whisk immediately. Look at you, you’re making a roux!

When the butter and the flour have completely combined, it will look tan and a little thick. Alternate adding your liquids, between your heavy cream and chicken broth. Make sure each batch of liquid is incorporated and beginning to thicken before adding the next. Keep whisking nobody likes lumpy Alfredo.

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After you have added in all of your liquid turn down the heat to medium low, and add  your shredded Parm a little at a time. Yep, you guessed it , we are still whisking. Once you have in almost all of your cheese, add in your drained pasta. Drizzle in a little bit of that pasta water, you want enough that the sauce is still creamy and dreamy, but not watery.

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Finish with sliced Grilled Chicken Breast ,a shake of Italian Seasoning Blend, and the last bit of your Parm.

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