Long time, no speak...from my end, that is!
What can I say, life tends to get in the way.
I've missed you all terribly, and in spite of the monotony of my very demanding schedule, I'd often find myself reflecting quite fondly on the little posts we'd share in together.
So while I'll spare you the details, I'd get right to the heart of it....I'm back and with a vengeance,
and absolutely committed to bringing you your weekly posting, as promised, all those months ago.
I've given the direction of the blog a great deal of thought, and have resolved that we'll be switching things up a bit, in a way I think you'll love...
Primitives and good 'ol farmhouse chic decor and style will always have, and maintain a presence front and center here, but as my life often includes daily adventures in cooking, dating, working, and really just surviving, I may just dabble in sharing a few of those anecdotes with you too.
Go with it folks, I feel good things in our future!
On to the promise of pasta!
Fall is upon us, replete with chillier nights, wool tartan blankets, pumpkin spice everything, darker evenings that invite for cozying in earlier, and a deep desire to satisfy one's need for deliciously rich and comforting dinners.
And have I got just the recipe for you! Yeah, yeah, a bit of a peace offering, but I'm positive you'll love it nonetheless.
Stick with me here folks, indulge me in a moment of blissful appreciation...
Picture this: perfectly tender fettuccine ribbons, enrobed in the creamiest, lightly whisked, Alfredo sauce you ever did taste.
Why the best you've ever tasted, you ask?
Because you made it. From scratch. All on your own. And its E-A-S-Y.
And now you've just discovered your new favorite recipe to impress your best friends, or your next, most promising date, or your Grandma Lula.
Very well then, I thought it might, on to the recipe!
Recipe: Fettuccine with Homemade Alfredo Sauce
What You'll Need:
1 16oz Package of Fettuccine
1 Pint Heavy Cream
1/2 Cup (1 Stick Unsalted Butter), Softened
1 Cup Parmigiano-Reggiano
Freshly Cracked Pepper
Salt to taste
Chopped Fresh Flat Leaf Parsley
How to Make it:
Heat heavy cream over low-medium heat in a saute pan then add butter and whisk gently until completely melted.
Add in cheese and stir until everything is lovingly incorporated. Season with freshly cracked black pepper and salt to taste. Halfway there!
In a large stockpot, cook pasta in plenty of boiling, salted water according to package directions. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat.
Transfer pasta to a warm serving bowl. Top with more grated cheese, chopped parsley, if you're feeling a little adventurous maybe a fried egg (or 4) and crumbled pancetta? Just sayin.
Serve and enjoy immediately.
More in the coming days, friends!