I had one of those nights this past week. You know, those nights where you’re just so exhausted from the normal everyday routine. For nights where I’m just too burned out to want to stand in front of the stove and make an intricate and detail-oriented meal, I rely on a stash of recipes that take less attention span than that of a toddler’s.
Because seriously, after a long day and with my son finally off to bed for the night, I don’t have the patience to cook and wash a million dishes.
Yield: 4 Servings
- 1 pound dried fettuccine pasta
- 4 tablespoons unsalted butter
- 1 cup heavy whipping cream
- Salt, to taste
- Ground black pepper, to taste
- Red pepper flakes, to taste, optional
- ¼ cup water
- 1 cup parmesan cheese, grated
- Fresh or dried parsley, for garnish
Cook pasta in boiling salted water until al dente. Drain and set aside.
Melt butter over medium-high heat. Add heavy whipping cream, salt, black pepper, and red pepper flakes and bring to a boil. Cook for 3 to 5 minutes, or until the sauce has slightly reduced and thickened.
Add pasta, water, and parmesan cheese. Remove from heat and mix until thoroughly combined. Garnish with parsley.