Alfredo sauce is one of my favorite things in the world. Back in the day I made it with creme cheese and it was a rather labor intensive process. For the past few years though I've used a drastically simplified method, and one that may actually be closer to the real thing. Not being Italian, though, I'm not completely sure. I just know that it's REALLY good. I probably make one version or another of this almost once a week. This one was pretty different in that I used elbow macaroni instead of penne or rotini. My youngest said I should use the elbow macaroni all the time. Let's see what YOU think.
Copyright 2012 Brendilly Bakes, All rights reserved
Yield: 6-8 Servings
Prep time: 15 minutes
Cooking time: 20 minutes
8 slices Turkey Bacon, cooked and coarsely chopped
1 Tablespoon Unsalted Butter
1 Tablespoon Olive Oil
3 cloves Garlic, chopped
2 cups Heavy Cream
1-1/2 cups frozen Broccoli, chopped
1 cup freshly grated Parmigiano Reggiano (plus more for sprinkling)
1 cup frozen Corn
1 cup frozen Peas
Salt, Pepper, and Nutmeg to taste
1# Whole Wheat Elbow Macaroni
1. Start a large pot of water to boiling. Once it boils, add a good handful of salt and macaroni, boil for 9-10 minutes or until pasta is al dente.
While the water is boiling:
2. In large skillet or saucepan with sides, place butter, olive oil, and garlic.
3. Turn heat to medium. Once the butter melts, stir garlic and oils, and cook the garlic for just a minute or two.
4. Add broccoli and a little salt and pepper to the pan, and sauté for another minute.
5. Add heavy cream, parmesan cheese, a little more salt and pepper, and nutmeg. Stir and bring to a simmer.
6. Add peas, corn, and bacon and taste for seasonings. Bring back to a simmer and simmer gently until pasta is done, stirring occasionally.
7. Once pasta is done, drain and add to the sauce, stirring gently until everything is well combined. Turn off heat and serve immediately - with a sprinkling of cheese if desired.
Even my picky eater makes short work of this one.