Monday, 26 July 2010

Linguine Alfredo

When I've been travelling I crave comfort food. One of the things that I normally tend to look forward to the most when I come home to see my parents (well obviously apart from seeing them) is the Maultaschensuppe my mum makes for me. Just thinking about it makes me feel at home and relaxed.
Since I didn't have any Maultaschen left last night (yes, I have taken some back to the UK with me in the past) I had two options - cry myself to sleep or think of something else :)
And the winner this time was linguine alfredo. There's something incredibly soothing about the scary amounts of butter, cream and parmesan that go in there but if you ignore the surprisingly loud voice in your head that tells you that you're completely out of your mind eating something like this...pure pleasure.
The recipe below should be enough for 3 or 4.

Linguine Alfredo
250g Linguine
80g Butter
75ml Double cream
150-175g Grana Padano (for once in my life I actually prefer the cheaper option, I wish that would happen more often)
Salt, Pepper, Nutmeg

Boil the linguine in enough water.
While they're bubbling away, heat the butter in a skillet. Once the butter has melted, add the double cream and stir until they're properly mixed.
Grate the cheese ( I prefer it finely grated here, but if you want to have more of a cheesy experience I could imagine a very coarsely grated version working really well), put it into a serving dish and add the butter-cream mixture. You can stir the mix but there's really no need for now.
Just before the pasta is done take away some of the water and keep it for later in case the pasta mix ends up being too dry.
Once the pasta is al dente, drain it and put it straight into the serving dish. Now you're allowed to mix everything together :)
Season well, keeping in mind that you won't need much salt because of the cheese.
Enjoy the sheer bliss when you get to eat the linguine!

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