I’ve taught students for years to make a roux, add chicken or veggie stock and cream, then the parmesean to make their alfredo. Usually it’s a chicken alfredo. It was a perfect dish to show the beauty of a roux, it’s so quick and easy. This recipe, I’ve learned is more authentic. It is also simple and clean. The lemon juice brightens up the cream and thickens this velvety sauce. I love fresh parsley at the end of this dish, but basil is phenomenal and creates a little pesto flavor. You can also add cooked chicken for a creamy chicken ,
Creamy Garlic Pasta
This is a classic and everyone should know how to make this easy delicious dinner!
Equipment
- 1 sauce pan
- 1 pasta pot
- 1 strainer
- 1 kitchen spoon
- rubber spatula
Ingredients
- 2 1/2 Cups Heavy Cream
- 2 Tablespoons Minced Garlic
- 3-4 Tablespoons Lemon Juice
- Sea Salt/Pepper to taste
- 1 pound your favorite pasta I prefer Vermicelli, thin, but not too thin!
- 2 Tablespoons Fresh basil or parsley to taste
Instructions
- In a deep sided saute pan, gently heat the cream, garlic, and lemon juice over medium heat. Stir occasionally with a kitchen spoon, until cream is thickened and reduced, about 15 minutes. You want a light simmer, do not boil or scorch.2 1/2 Cups Heavy Cream , 3-4 Tablespoons Lemon Juice, 2 Tablespoons Minced Garlic
- In the meantime, cook pasta according to package directions, cook al dente, as you will finish cooking in the sauce. Cool pasta down to stop the cooking, with running cold water and let sit in strainer until your sauce is ready1 pound your favorite pasta
- When sauce is thickened, lower heat slightly to medium low.
- Add cooled pasta to sauce in saute pan and let them cook over medium low for 3-5 minutes until desired consistency is reached. Salt and Pepper to tasteSea Salt/Pepper to taste
- Remove from heat, add parsley or basil2 Tablespoons Fresh basil or parsley to taste