Pasta Alfredo

Kosher category: Dairy Prep time: 20-35 mins
Labour intensity: Low

• 1 cup water
• 1 cup milk
• 1 cup some kind of dry pasta
  • rotini
  • penne rigate
  • farfalle
• 1 tsp dried oregano
• 1 tsp granulated garlic
• 1 tsp salt
• 1 cup grated parmesan cheese
• 1 tsp butter

For this method, fettucine is not recommended. You would have to break it in half to fit it into the pot. Don't do that unless you want to be visited by the ghosts of 3 disappointed Italian grandmothers, one of whom may be holding a rolling pin.

Combine water, milk, oregano, and garlic powder in a medium saucepan and bring to a simmer over medium heat, stirring occasionally to prevent the milk scorching. Once the Italian-spiced milkwater comes to the simmer, add the salt and the pasta. Stir immediately to prevent the pasta sticking to itself or the pot, then stirring occasionally (about every 2 minutes).

Cook the pasta for 7 minutes. If the sauce appears to be reducing too quickly, reduce the heat to medium-low and stir more often. Do not add any more liquid!

Once the pasta is done, remove from heat and add the cheese. Stir it until the cheese has completely melted, then add the butter. Stir until the butter has melted. Serve immediately.

To make an easy dinner, pair with breaded or unbreaded fish fillets and string beans, Brussels sprouts, or broccoli; or sautéed courgette or cherry tomatoes.