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Fusilli Alfredo Pasta is yet another simple Italian classic that makes week-day meals an easy part of getting dinner on the table. You can serve alfredo pasta with just Parmesan cheese or add chicken, fish and vegetables like peas and broccoli. This recipe serves about 2 to 3 people, is creamy and delicious without buckets of cream!
- 250 grams fusilli pasta
- 3 Tbsps. unsalted butter
- 2 garlic cloves, minced
- 250 grams thick whipping cream (see notes below)
- 3/4 cup Parmesan cheese, grated
- 1/2 Tsp salt & pepper mix, to taste
- fresh basil chopped
- Bring a large pot of water to the boil and when it’s rapidly boiling add 2 teaspoons of coarse salt to the water followed by the pasta.
- Cook until the pasta is done, ‘al dente or to the tooth’.
- Drain the pasta and reserve the water – See notes below on how to do this in one scoop!
- Use a large pot/skillet with high sides because this will hold the finished recipe.
- Place the skillet on medium heat and melt the butter.
- Add the garlic and stir to make sure it doesn’t burn or stick. About 30 seconds.
- Add half of the cream, stir and add the salt and pepper.
- Add half the cheese, stir and add another half of the remaining cream.
- Add the cooked pasta, chopped basil, remaining cream and combine.
- Remove the skillet from the heat and finish off with the last of the remaining cheese.
Draining and Reserving the Pasta Water:
Place a small bowl inside the colander in the sink to catch the pasta water.
Pour the cooked pasta into the small bowl and some of it will end up in the colander but most of the pasta and water will end up in the bowl.
Now take the colander and put it over the pot and then pour the pasta water and whatever pasta is in the bowl over the colander so that all the pasta ends up in the colander and the water will be in the pot!
What Does This Do:
- You may need the water and in this recipe you will use some of it, so don’t spill it out by mistake.
- The pasta in the colander remains moist from the heat and steam of the water in the pot underneath.