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Ingredientes
- 1/2 stk butter
- 4 x Cloves garlic, chopped
- 1 c. Heavy cream
- 4 Tbsp. Minced parsley (unfortunately I've been using dry)
- 2 tsp Onion pwdr
- 3 Tbsp. Red pepper (I think this is a key ingredient!)
- Â Â Freshly grnd pepper (lots)
- Â Â Salt to taste
- 1Â 1/2 c. Freshly grated parmesan (I actually use Asiago, that is sharper, mmmmm)
- Â Â Pasta
Direcciones
- Boil the water for the pasta (I've been using angel hair, and I'm terrible at measuring it - the sauce is sufficient for 2-3 servings I think). Add in pasta when it starts boiling. Heat the butter in a large pan, saute/fry garlic till it looks soft. Add in cream, parsley, onion pwdr, red pepper, black pepper and salt. Stir till is is almost boiling. Gradually add in cheese and stir. I usually add in a little Arrowroot to thicken the sauce. Drain the pasta (if you haven't already) and toss it with the sauce. Serve topped with a little cheese and parsley.
- I REALLY like the red pepper in it, and I hadn't seen any recipes with which variation. I made this three nights in a row, we liked it so much. Now we're eating salads to make up for it!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 452g | |
| Calories 1738 | |
| Calories from Fat 1302 | 75% |
| Total Fat 148.13g | 185% |
| Saturated Fat 93.31g | 373% |
| Trans Fat 0.0g | |
| Cholesterol 438mg | 146% |
| Sodium 3958mg | 165% |
| Potassium 524mg | 15% |
| Total Carbs 20.18g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.84g | 3% |
| Protein 84.49g | 135% |
