Today is one of those days that I just feel so fatigued. I woke up feeling completely worn out. Ugg.. I hate that feeling. The bad part about fatigue and me is that it could be nothing or it could be an early symptom of an infection or it could be a side effect of the medications I take or it could be a Behcets flare. Sigh. I hope this time it's nothing.
I have been doing really well not eating junk food or eating out while my chubby hubby is away. I can't make any promises for tonight since I just want to crawl into bed. I had pasta Alfredo last night. I recall a young chef I worked with calling Alfredo sauce "a triple bypass on a plate" which is rather amusing. I love creamy things, despite their artery clogging reputation and I cannot remember the last time I had pasta Alfredo. It is such a simple yet rich dish.
1/4 pound dried penne pasta or pasta of your choice
1 shallot, minced
1/2 cup heavy cream
1/4 cup finely grated Parmigiano-Reggiano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional
Cook the pasta in a pot of rapidly boiling salted water until al dente (about 8 minutes for my penne).
While the pasta is cooking, heat the olive oil in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 7 minutes. The bubbles will get really big as the cream thickens. It should coat the back of a spoon and be nice and thick.
Add the pasta straight from the water with a slotted spoon and the add half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan. Serve immediately.