Recipe/Tutorial: Creamy Garlic Pasta!

HAI GAIZ <3
Long time no post! My hours have been absolutely whack for the past week or so.. hell, since February. Anyway, I've really been trying to catch up with some old friends/exercising before I leave for school in just 2 weeks ;A; MY SUMMER IS DONE. NUUUUUUUUUUUUUUUUUUUUUUUUU!

Enough of that.

I really need to start practicing regularly... I've slacked off all summer.

Well, I needed it.

OK, REALLY.

SOO~ My mother's favorite pasta dish is Fettucine Alfredo. Just any type of super cheasy/creamy/not-so-good-for-you kind of pasta. After some research, I ran REPEATEDLY into a recipe that everyone seemed to be blogging about... apparently it's one of the most pinned recipes on Pintrest! So hey, I'm sold.

Here'd the unique thing about this pasta... no water.

Wuhhhh?

Basically, you boil your pasta in some chicken stock, let the pasta starches thicken the liquid up, adding in cheese and cream, along with some Italian parsley.

Guess what?

Perfection.

I don't think I could ever pay $20 for a good creamy pasta dish anymore.

Behold:


Ingredients:
-Garlic cloves [your preference on how many. I used about 5-6]
-2 tbsp butter
-3 cups chicken stock
-1/2 lbs of any pasta [I used plain spaghetti]
-3/4 heavy cream
-salt/pepper to taste
-2-3 tbsp chopped Italian parsley

Annnnndddd we're off~ Easiest. Recipe. Ever.

Saute the minced garlic with some olive oil. Once a bit browned, add in butter. You can use as little or as much garlic as you'd like.

Once your kitchen smells heavenly, add in the chicken stock. Bring to a boil.

First time using whole wheat pasta! Turned out great. The only real difference is that it's not as starchy, so a little less chewy-ness! But it's definitely not that big of a difference. I think I'm going to start buying whole wheat pastas from now on! It definitely makes me a little less guilty... (and lol, cooking zuchini for Sebastian's dinner :p he needs his healthy food!)

You may break your pasta in half--or not. Your preference.

As it simmers, the starches of the pasta will release and thicken the stock. Pretty much like cooking risotto. Taste to make sure the pasta is cooked through completely! If not, and you're out of liquid, depending on how salty it is from the stock, mix in 1:1 water to stock ratio and continue cooking.

Turn the heat down to medium/low, and dump in your Parmesean cheese! I also added in a handful of Mozzarella cheese as well, just because my mother likes her cheese.

Once the cheese is melted, pour in the cream, on medium heat, bring to a boil. Really incorporate the cheese with the cream.

Don't forget your parsley!

And.. that's it! Super simple, and self-explanatory right? I couldn't believe how easy and quick this recipe was. I'm definitely going to try out more of these recipes on Pintrest.

Now.. you know that you practically have all these ingredients lying around somewhere... go try it! You won't regret it.

Pairing this with a light salad and some bread sounds nice. :)

Or just the pasta.

Go figure.

Best,
Jinna

Typed up listening to:
Schumann Piano Quartet Op. 47 Movement iii performed by the Emerson Quartet