I have a love/hate relationship with pasta. I really love some pasta, and I really don't like other pasta. I'm just picky about it. There are so many things that can go wrong with pasta. It can be undercooked, it can be overcooked, it can be the wrong shape, it can taste funny, the sauce can be bad, etc.
Alfredo is one sauce that is a repeat-offender on being bad. Not all Alfredo sauces are created equal. Most of them seem to be overly runny or overly disgusting. When I was younger, my mom used to make this pasta dish that everyone in my family seemed to love. Except me. I thought it was yucky. And the sauce was very Alfredo ... esque.
So, tonight I was on a quest to make my own delicious Alfredo. I intend to find a recipe that I like. I'm not concerned about whether you like it. It's all about me, really. So, I started with a recipe from thepioneerwoman.com. I subscribe to that site, the recipe was posted the other day, and I thought, "Hmmm... I could like this." The recipe is simple. You take equal parts butter and cream, heat them together, add two parts Parmesan, add salt and pepper and the pasta, and you're done. In my opinion, successful recipes should be 1 - easy, 2 - delicious, 3 - inexpensive, if possible. This one could qualify. There were hardly any ingredients. Butter is delicious, cream is delicious, and Parmesan is delicious. Slam dunk. I already had butter and cream in my fridge, and by coincidence when I stopped by Albertson's tonight, they were selling cheese for $1. So, I got a package of already-grated Parmesan for $1 and some bow tie pasta because I don't really like fettuccine. Sweet! (I also got a brick of Muenster and a brick of cheddar. Seriously, $1?)
So, how did it turn out? Well, I didn't really like it. I KNOW! How could I not like butter, cream, and cheese mixed together? Yeah, well, I'm not sure. That is why I am on a quest to find a good recipe. I'm not sure the butter was tickling my fancy. I seem to like pasta when there is a good portion of olive oil used on it. Do you think that I could substitute the butter with olive oil? And, there was something missing. It's like it needed ... garlic or something. It definitely needed more salt, but that's totally my fault. I didn't add enough. And the Parmesan was maybe too strong, I thought. Do you think it would work if I used an Italian blend next time? Help me out here, please.
Also, what is up with forks? I can't really complain because I don't own forks, and my apartment just has community forks, but when I opened up the drawer, all the forks had these enormously long tines.
And it's not just my apartment, either. If you go to some restaurants or stores that sell forks, a good portion of them will have forks with tines that are crazy long. Crazy long, I tell you! It's like the fork manufacturers actually want you to stab the back of your mouth with their creepily-long fork tines. It's dangerous, I say!