If unexpected guests arrive or if I need to get dinner on the table quickly, this is the dish I turn to every time. And it is one of my son's most requested of all.
Prepare the pasta:
In a 4-quart saucepan, heat the water over high heat. When the water is boiling, add 2 good pinches of salt and the pasta. Stir to incorporate the pasta into the water. Boil for 6 to 7 minutes stirring occasionally. Drain.
Prepare the alfredo sauce:
In the same saucepan, melt the butter over medium heat until it becomes foamy. Add the garlic and stir for about 1 minute until the garlic releases its aroma. Add the cream and 1 1/2 tsp salt and stir constantly for about 3 minutes. When the sauce becomes thicker, add the parmesan cheese and stir to combine.
Serve the pasta:
Divide the pasta among each plate and dot each serving with the pieces of butter. Ladle the warm sauce over the pasta, drizzle with olive oil and garnish with freshly grated parmesan cheese, a few grinds of freshly cracked pepper and a scattering of parsley. Treasure each bite and enjoy!
Notes: Millet makes for a great lectin free pasta but feel free to use your favorite lectin free pasta. I like the Big Green Organics brand.
Ingredients
Directions
Prepare the pasta:
In a 4-quart saucepan, heat the water over high heat. When the water is boiling, add 2 good pinches of salt and the pasta. Stir to incorporate the pasta into the water. Boil for 6 to 7 minutes stirring occasionally. Drain.
Prepare the alfredo sauce:
In the same saucepan, melt the butter over medium heat until it becomes foamy. Add the garlic and stir for about 1 minute until the garlic releases its aroma. Add the cream and 1 1/2 tsp salt and stir constantly for about 3 minutes. When the sauce becomes thicker, add the parmesan cheese and stir to combine.
Serve the pasta:
Divide the pasta among each plate and dot each serving with the pieces of butter. Ladle the warm sauce over the pasta, drizzle with olive oil and garnish with freshly grated parmesan cheese, a few grinds of freshly cracked pepper and a scattering of parsley. Treasure each bite and enjoy!