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Alfredo Assassina
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Alfredo Assassina

Alfredo Assassina

We made a proper version of this with tomato based sauce a while back, and it was insanely delicious. This version was a test - and it turned out weird, but all crazy good!

Serves 2-3

Ingredients

  • 1 cup butter
  • 4 cups heavy cream
  • 2 tablespoons garlic paste
  • 2 cups grated parmesan, plus more for serving
  • 3 tablespoons chopped parsley, plus more for serving
  • Salt & pepper
  • 1/4 cup olive oil
  • 2 tablespoons red pepper flakes
  • 6 ounces spaghetti, dry not cooked

Directions

  1. Melt butter in a large pot over medium heat, and add the cream
  2. Bring to a simmer, add the garlic and stir in to mix and start adding the cheese, a little at time
  3. Stir constantly to incorporate after each addition of cheese - keep it smooth
  4. When nice and creamy, stir in the parsley, salt & pepper to taste -then set aside
  5. Heat a large pan over medium heat and put in the oil and red pepper flakes, stir and let sizzle a couple minutes - not burning, just sizzling
  6. Add the pasta, and carefully mix to get the strands coated in the oil - this will take 2-3 minutes
  7. When they're all coated, start adding the alfredo about a cup or so at a time - you want enough so all the pasta has some sauce
  8. Keep moving the pasta around, being sure it's all getting sauce, and when it starts to dry a bit - add more
  9. Continue until the spaghetti is cooked al dente, and all or most of the sauce is gone
  10. Plate, adding more parm on top and some parsley to garnish

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