Food & Recipes

Farfalle Pasta Alfredo

my spin on a familiar favorite

This recipe for Pasta Alfredo is a regular in my house. I learned how to make it early on in my cooking career because it is my husband’s all-time favorite. In an effort to impress him while we were dating, I made him my own version, with lots of herbs and spices, and it stuck. He stuck too which is the yummiest news of all.

Serve this Pasta Alfredo with Roasted Tomatoes and crunchy Asparagus on the side.

cooking information

• Yield: Dinner for 4
• Prep Time: 5 minutes
• Cooking Time: 20 minutes

all ingredients

• 3 Cups Heavy Whipping Cream
• 1 Clove Chopped Garlic
• 1 Tablespoon Dried Italian Seasoning
• 1 Teaspoon Red Pepper Flakes
• 1/2 Cup Shredded Parmesan
• 1 Pound Farfalle (Bowtie Pasta)

recipe instruction

1. Bring a large pot of water to a boil on high heat.

2. Finely mince your garlic.

3. In a large sauté pan bring your cream, garlic, dried Italian seasoning, and red pepper flakes to a boil. You want the cream to reduce by half so it will coat the back of a spoon. By adding the seasoning now, the flavors will infuse into the cream.

4. Once your water is boiling, add your pasta and cook 7 minutes or follow the instructions on the box.

5. When you cream is completely reduced and can coat the back of the spoon, turn the heat to medium and stir in your Parmesan. Make sure you stir it in and then reduce the heat because you don’t want the cheese sticking to the bottom of the pan and burning.

6. Once the pasta is cooked, drain and toss with your sauce.

7. Serve and enjoy.

cooking tips

• To reduce the cream and fat content, you could always use half chicken stock half cream, or just substitute half and half for the whole recipe.
• To make the sauce reduce faster, cook in a wide sauté pan. The more surface area for the sauce cook, the faster it will cook.
• For a fun presentation make the whole recipe but serve as an appetizer by spearing a few pieces of pasta with a fork and giving each guest one fork.