Broke A$$ Fettuccine Alfredo

So hubby and I were scrounging around for food yesterday because we spent far too much money over the holidays as usual. So after finding a few bits in the pantry and fridge, I came up with fettuccine alfredo with bacon and broccoli. Usually, I make this meal with chicken and broccoli but not wanting to spend more money at the store, I decided to be resourceful instead. It worked out real well!

I love fettuccine alfredo because its so versatile. You can put just about any combination of veggies and/or meat in it or have it by itself and it always feels like you are eating a gourmet meal. Just add your favorite wine, salad and bread and you are good to go!

fettuccine alfredo

I just got a new lens for my camera too so I am still getting used to it. This picture could have used more contrast, but oh well…

Broke A$$ Fettuccini Alfredo

Adapted from a Williams Sonoma recipe

Ingredients:

1 1/2 cups heavy cream

5 Tbs. unsalted butter

1 cup grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper, to taste

a pinch of nutmeg

1 lb. fettuccine

1/2 lb. frozen broccoli

6 strips of bacon

Directions:

Bring a large pot of water to a boil over high heat. Generously salt the boiling water.

Meanwhile, while waiting for the water to boil, fry up your bacon in a pan or griddle on high heat until cooked, about 6-8 minutes depending on how crispy you like it. Put it on a plate with a paper towel on it to soak up the grease.

When the water is boiling, cook the pasta according to the instructions on the packaging. Add broccoli to the boiling water about 5 minutes before the pasta has finished cooking. When pasta and broccoli have finished cooking, drain and then return to pot. Add crumbled bacon.

While the pasta is cooking, in a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 Tbs. of the cheese and whisk until smooth, about 1 minute more. Remove from the heat and season with salt and pepper and a generous pinch of nutmeg. (Be judicious with the salt. Parmigiano-Reggiano is salty, so too much added salt will throw this creamy, sweet sauce out of balance.) Add sauce to pasta, broccoli and bacon and toss well.

Serves 4 as a main course, 6 as a first course.

If you were only here for the food, then you can stop reading now, but if you want to find some new music to listen to then please read on…

So I’ve always been a fan of Postal Service and I’ve always known it was the same guys from Death Cab For Cutie but just never got into them until recently. I kept hearing this one song from their album Plans called “Soul Meets Body” and fell in love. The singer has a memorable voice and the lyrics could be classified as modern poetry. Check out the video…

And for a more electronic version of Death Cab, then check out Postal Service…

Perfect Pasta Bake

For me, there is nothing more comforting than a nice pasta dish. It also helps that its really easy to make as well. This is my go-to pasta bake recipe that I got off of williamssonoma.com

Baked Rigatoni with Beef Ragu
Source: Williams Sonoma

Ingredients:

1 lb. rigatoni (I used penne)
2 Tbs. olive oil, plus more as needed
1 yellow onion, chopped
2 garlic cloves, chopped
1 1/2 lb. ground beef
1/2 cup chopped fresh flat-leaf parsley
1 Tbs. dried oregano
1 large can (28 oz.) peeled and chopped tomatoes
1 cup heavy cream
Salt and freshly ground pepper, to taste
1/2 lb. whole-milk mozzarella cheese, shredded
1 cup grated Parmesan or aged Asiago cheese

Directions:

Preheat an oven to 350ºF.

Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside.

In the same pot, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Drain off any fat. Add the parsley, oregano and tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes. Stir in the cream, raise the heat and return to a boil. Remove from the heat and season with salt and pepper. Return the rigatoni to the pot with the sauce and toss to coat well.

Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan. Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve. Serves 6.