Joefredo Recipe

Time30m

Serves4

Hand-made creamy alfredo sauce with imported creste di gallo pasta

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Ingredients

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1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the imported creste di gallo pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Stir occasionally to prevent sticking.
2
Drain the Pasta
Once cooked, drain the pasta in a colander, reserving about 1 cup of the pasta water. Set aside.

3
Melt the Butter
In a large skillet over medium heat, melt the unsalted butter until it is bubbly but not browned.
4
Add Garlic
Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, making sure not to let it brown.
5
Pour in Heavy Cream
Slowly pour in the heavy cream, stirring continuously. Increase the heat slightly and let it simmer for about 5 minutes, allowing it to thicken.
6
Incorporate Parmesan Cheese
Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth and creamy. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
7
Season the Sauce
Stir in the salt, black pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.

8
Combine Pasta and Sauce
Add the drained creste di gallo pasta to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly with the sauce. If necessary, add more reserved pasta water to ensure the sauce clings to the pasta.
9
Serve
Plate the creamy Alfredo pasta and garnish with chopped fresh parsley. Serve immediately.