Ingredients with Measurements:
- 1 pound of penne pasta
- 1 cup of heavy cream
- 1/2 cup of unsalted butter
- 1 cup of grated Parmesan cheese
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of dried basil
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of dried parsley
- 1/4 teaspoon of red pepper flakes (optional)
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for Alfredo sauce
- Whisk
- Colander
Step-by-step instructions:
1. Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water to enhance the flavor of the pasta.
2. Add the penne pasta to the boiling water and cook it according to the package instructions until it is al dente. Drain the pasta in a colander and set it aside.
3. In a large saucepan, melt the unsalted butter over medium heat. Add the heavy cream and whisk until the mixture is well combined.
4. Add the grated Parmesan cheese, black pepper, salt, garlic powder, onion powder, dried basil, dried oregano, dried parsley, and red pepper flakes (if using) to the saucepan. Whisk the mixture until the cheese is melted and the sauce is smooth.
5. Add the cooked penne pasta to the Alfredo sauce and toss it until the pasta is coated with the sauce.
6. Serve the Piodino Alfredo hot and garnish it with additional grated Parmesan cheese and chopped parsley, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 750
- Fat: 50g
- Carbohydrates: 50g
- Protein: 20g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
- Penne pasta can be substituted with any other pasta shape.
Variations:
- Add cooked chicken or shrimp to the Alfredo sauce for a protein boost.
- Add chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
- Substitute the penne pasta with zucchini noodles for a low-carb option.
Tips and tricks:
- Use freshly grated Parmesan cheese for the best flavor.
- Stir the Alfredo sauce constantly to prevent it from burning or sticking to the bottom of the saucepan.
- Reserve some of the pasta water to thin out the sauce if it becomes too thick.
Storage instructions:
- Store any leftover Piodino Alfredo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Piodino Alfredo in a saucepan over low heat, stirring constantly, until it is heated through.
Presentation ideas:
- Serve the Piodino Alfredo in individual bowls or on a large platter for family-style dining.
Garnishes:
- Grated Parmesan cheese
- Chopped parsley
Pairings:
- Serve the Piodino Alfredo with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the Alfredo sauce is too thick, add some of the reserved pasta water to thin it out.
- If the Alfredo sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the pasta and the Alfredo sauce to the appropriate temperature to prevent foodborne illness.
Food history:
- Alfredo sauce was invented by Italian restaurateur Alfredo di Lelio in the early 20th century.
Flavor profiles:
- Creamy
- Rich
- Savory
- Cheesy
Serving suggestions:
- Serve the Piodino Alfredo as a main course for lunch or dinner.
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Region: Italian