Of course we are skipping the butter to make Alfredo sauce and using extra virgin olive oil instead. You’ll still get a rich, creamy sauce in a matter of minutes and I feel like it balances out the cream with a little bit of healthy, anti-oxidant rich olive oil. The sauce still contains parmesan cheese and cream, so keep in mind that it is not dairy free or vegan.
1 pound package of dried pasta, any pasta will work, but fettuccine is common
¼ cup Joe and Son's olive oil*
1 cup heavy cream
1 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
*We recommend the Green Peppercorn Olive Oil, Garlic Olive Oil or Butter Olive Oil
Bring a large pot of salted water to a boil and cook pasta according to package directions, but draining it just a few minutes shy of being done. You will want it a hair more than al dente because the pasta will continue to cook in the sauce.
In a large skillet over medium heat, add the olive oil, drained pasta, heavy cream, Parmesan cheese, and salt and pepper. Stir and toss together until the pasta is completely coated. The sauce will absorb into the pasta and begin to thicken slightly. Cook until desired doneness of pasta.
Tags:
