Laparino Makanini
Ingredients
- 6 Tablespoons Butter
- 1 lb Laparino Pasta
- 1 Garlic Clove (minced)
- 1 1/2 cups Heavy Cream
- 1/4 teaspoon Salt
- 1 1/4 cup Shredded Parmesan Cheese
- 1/4 teaspoon Pepper
- 2 Tablespoons Italian Parsley (optional)
Instruction
- In a large pot, heat water over high heat until boiling.
Add salt to season the water.
Once it is boiling, add Laparino
and cook according to package instructions.
- In a large skillet or pan, heat butter over medium heat.
Add minced garlic and cook for 1 to 2 minutes.
Stir in heavy cream.
- Let heavy cream reduce and cook for 5 to 8 minutes.
Add half of the parmesan cheese to the mixture and
whisk well until smooth. Keep over heat and whisk well until cheese is melted.
- Save some pasta water. The pasta water is full of flavor
and can be used to thin out the sauce.
- Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese.
Once it is tossed, garnish with the remaining parmesan cheese.
Add a little pasta water if it needs to be thinned out.
- Garnish with Italian parsley, if so desired.
Notes
- Use real parmesan cheese, which is refrigerated.
- If you like it to be more "saucy",
you may use less than 1 lb. of Laparino pasta.
- Leftover pasta water may be used to thin out pasta sauce.
