Quick Homestead Alfredo
Sometimes my procrastinating self forgets to plan dinner. At about the 11th hour I realize I have people to feed and mad dash to the kitchen ensues. On these days I whip out this pasta dish. It's quick, hearty and delicious. The best part as always, it's customizable. If I have broccoli or cooked chicken kicking around I'll throw that in, if I need a heartier meal and don't have any veg or meat, I'll just make some country biscuits or "cheddar bay" biscuits. Don't fret if you don't have Farfalle pasta, ANY other kind will work too, just stick with the weight measurements for the pasta.
24 oz Dry pasta we use farfalle
3/4 cup Butter
1-2 Garlic cloves minced
1 1/2 cups heavy cream (or half and half)
3/4 cup Grated Romano cheese
1/2 cup grated Parmesan cheese
salt and pepper to taste
Fresh chopped or dry parsley flakes (optional)
*1 head broccoli cut into florets (optional)
*1/2 cup cooked chicken (optional)
In a large pot bring water to boil and add pasta cook until al dente and drain.
*If adding broccoli add to the pasta during the last 5 minutes of cooking.
While pasta is cooking add butter to a medium saucepan over low heat melt butter, add minced garlic and sauté until fragrant about 1min. Slowly add in cream while whisking. Add cheeses to sauce and continue to simmer over low heat until cheese has melted, and sauce has thickened. Season with salt and pepper to taste.
*If adding chicken add to the sauce while it thickens, just before you season with salt and pepper.
Add sauce to pasta and serve with a sprinkling of fresh or dry parsley.
If sauce does not thicken add a sprinkling of corn starch or flour to thicken.
Sometimes the cream will separate or clot you can eat it as is it will taste the same or just plunge an immersion blender and whiz until creamy again.