I’m on the quest to find the best easy weeknight meals. What I don’t get is how do people have enough meats and vegetables in the house to throw stuff together? I have some frozen veggies in the freezer but the meat I buy usually has a specific purpose. Pasta is really easy to have around and so I’m coming up with different ways to serve it. Since I’ve found a perfect pasta sauce recipe, I wanted to mix it up and try an alfredo sauce.
The original recipe called for a radicchio salad but I realized that I don’t really like radicchio, I’ll try it with cabbage and post it if it works!
Pecorino Pasta
Notes: This is a super easy dish, easier than my easy pasta sauce. I’ve made this with heavy cream and 2% milk. The cream is obviously thicker but I got enough of a hint of the creaminess in the 2% version too. This is also good the next day for a decadent lunch.
Ingredients:
12 ounces spaghetti
salt and pepper
1 cup 2% milk (or heavy cream)
2.5 ounces pecorino, grated, separated
1/2 teaspoon cracked black pepper
Instructions:
1. Cook pasta according to directions. Once done move aside and return the the pot.
2. Add the 1 c heavy cream to the spaghetti and bring to a simmer. Add 2 ounces of pecorino, the 1/2 t cracked black pepper, 1/2 t salt and cook for about two minutes stirring constantly. Take the pasta off the heat and transfer to a large bowl top the pasta with the rest of the pecorino.
