I made this for the night before our 10 year wedding anniversary. Why the night before? Well, the night of was going to be filled with packing, rushing around, and no time for a great dinner...and we needed to have something special, sometime. So I made homemade pasta, our favorite grilled chicken minus the lemon zest, and yum was born. Homemade alfredo is ridiculously easy and every bit as delicious as restaurant versions. The evaporated milk is a surprisingly good substitute (evaporated-- NOT condensed. Yuck).
Adapted from Pioneer Woman
1 pound Pasta
1 stick Butter
1 cup Heavy Cream (or evaporated milk, in a pinch)
1/2 tsp Salt and Pepper, to taste
2 cups Freshly Grated Parmesan Cheese
Cook pasta, reserving 1/2 cup pasta water once done.
In a saucepan, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the cheese.
Drain pasta and pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with reserved pasta water if necessary.