Despite our busy schedules, the BF and I, do our best to set aside quality time together. We have date nights every Friday and try to cook together at home when we have time, which usually isn’t often enough. Our last cooking session was a whole lot of fun, mostly because G did all the cooking and I just handled the camera. I decided this is a much more efficient way to get blog posts completed!
For our dinner, the BF made pasta with alfredo sauce. He learned this recipe from me several years ago, and it is now his specialty. He makes it the old school way–no recipe, no measurements, just a lot of confidence and love. And it turns out delicious every time!
- 4 tablespoons butter
- 3 cups heavy cream
- 2 egg yolks
- 1 cup parmesan, grated
- 4-5 cloves garlic, chopped
- 4-5 thyme springs, leaves separated from the stem
- salt and pepper, to taste
- 16 oz. penne pasta, cooked according to package directions
Melt the butter in a large pan over medium heat. Add the garlic and saute until lightly browned. Next, add the heavy cream and let simmer 10 minutes.
As the cream is simmering, separate the eggs and place the yolks into a small bowl or ramekin. Temper the yolks by slowly stirring in half a cup of the cream sauce. This will increase the temperature of the yolks and prevent them from scrambling or curdling once you add them to the hot cream sauce.
Stir in the tempered eggs, parmesan, and thyme leaves and continue simmering another 5 minutes. Add salt and pepper to taste. We usually don’t need to add any additional salt because the parmesan imparts enough flavor and salt to the sauce. Toss with hot, cooked pasta and enjoy!