If you didn’t know, calories don’t count around the holidays. They magically disappear. They warm your soul and then move on, leaving you completely unscathed.
So, today, we’re going to indulge in fettuccine Alfredo. I know what you’re thinking—it’s going to be difficult to make. And what a calorie bomb! But, here’s the thing: it’s actually surprisingly easy to make.
For better or worse, I can whip up this satisfying pasta dish in 20 minutes. If I’m feeling a bit sheepish about my total vegetable intake that day, then I stir in frozen peas. Defrosted spinach is great too, but make sure to break it up with your fingers before adding it just before serving.
As for the calorie bomb part, well, I try to keep the portion size acceptable. Since I cook for two, there are no tempting leftovers in the fridge. I’m one of those people that loves leftovers from dinner for breakfast the next day.
I would happily enjoy fettuccine Alfredo two meals in a row, crossing over into dangerous territory. But, without any extra servings, I begrudgingly eat oatmeal for breakfast the next day, and move on.
Another amazing thing about this recipe is that it only uses one pan. I heat the cream and butter in a glass measuring cup in the microwave. With only one pan to wash, this meal almost makes it on my dinner table once a week.
One small caveat about this recipe—you’re going to need to use good Parmesan cheese. The high-quality stuff, preferably with ‘Parmigiano-Reggiano’ stamped on the rind. I think it’s fantastic if you can grate it yourself, but I’ve seen it frequently in the cheese section of my grocery store, freshly grated. Just don’t use the stuff in the green can, ok? Shelf-stable cheese makes me cry.