I know what you’re thinking…
“Pasta again?? Does this girl have any imagination at all?” ….And, you’re probably rolling your eyes while you’re thinking that…
It’s okay… really…it is.
I completely understand.
And yes… I do. I do have some imagination. Not a whole lot, but enough to get me through this life…
But seriously, I’ve been craving pasta big time lately…and I don’t know about you, but if I don’t give into those cravings and enjoy just a little taste of whatever it is that is tickling my fancy… well…. It’s like I’ll lose any and all willpower, and then I’ll go ape-shit and eat a whole pan of it.
It’s not pretty.
So, we have our choice. A little bit that will ward off that craving monster… or the monster eats the whole pan, and then finishes it off with the whole yellow cake with chocolate frosting…and sprinkles.
With all due respect (to my jeans) there is very little hip room for me in the pants lately… so I vote for the “Let her have a little taste” when the craving strikes, rather than opt for the “Wildly out of control eating binge” that has all the potential to be a very real possibility…
We all know that the sweetness of peas and the creaminess of Alfredo belong together… but then when you add the sharp saltiness of the parmesan cheese with the smokiness of the minced ham… the peas and Alfredo realize that they were meant to be swingers… add a sprinkling of crushed red pepper and chopped parsley, and watch the fireworks explode!
- ½ pound spaghetti rigati
- 1 tbsp. butter
- 2 cups heavy cream
- 1½ cups grated parmesan
- 1 tsp white pepper
- 2 cups peas
- 1 tbsp. butter
- 1 tsp course black pepper
- ½ tsp salt
- 1 cup ham, finely diced and heated
- Fresh grated parmesan
- ground black pepper
- chopped parsley
- crushed red pepper
- Cook the spaghetti rigati per the directions on the package. Drain.
- While the pasta is cooking, melt one tablespoon of butter in a large saucepan. Add the heavy cream and white pepper, and bring to a boil. Lower heat, and simmer for about five minutes, or until the sauce has thickened.
- Add the grated parmesan to the heavy cream, and stir until the sauce is smooth. (I never really add salt to this sauce, because I feel the cheese is salty enough. If you find it to be too bland, add salt to taste).
- Add the spaghetti rigati into the pan of Alfredo sauce, and toss until fully coated.
- While the Alfredo sauce is simmering, melt a tablespoon of butter in a frying pan. Add the peas, pepper, and salt. Sauté for about five minutes.
- Plate the spaghetti rigati, top with peas, and sprinkle with diced ham. Season with freshly grated parmesan, fresh ground black pepper, chopped parsley, and crushed red pepper.