Yes it’s Valentines Day. Zol offered to bring home some burgers for dinner and somehow it just didn’t feel right eating that tonight. I popped Graye in the van (in the POURING RAIN) and headed up to our local Italian specialty shop to see what I could find for a nice dinner. I decided to make an authentic style Alfredo sauce and pasta (no cream) with some extra veggies and pancetta thrown in. In looking up the proper way to make this sauce I found out “Alfredo” created it for his pregnant wife that wasn’t interested in eating much of anything – how appropriate for me right now at 32 weeks! I slow roasted the tomatoes and baby onions and last minute I threw in some asparagus and portobello mushroom slices as well. All the veggies can be made ahead of time and thrown in with the pasta at the very end.
Authentic Style Alfredo Pasta with Roasted Veggies
Serves 2 (images show ingredients for 1 serving. I was doing a test run)
Pasta – your favorite type
15+ baby onions
2 cloves of garlic
1 portobello mushroom
1/2 cup of butter softened
2 cups finely grated Parmesan cheese
1 cup pancetta diced
Heat oven to 300 degrees.
Slice tomatoes in half and toss with a tablespoon of olive oil and 2 cloves of chopped garlic. Lay them out on a cookie sheet cut side up. Season with salt and pepper. Throw halved onions into the same bowl and toss with remaining garlic and oil. Place cut side down on cookie sheet. Bake for 35 minutes and remove onions. They will squeeze out of there skin casings quite easily.
Continue to bake tomatoes until soft and starting to caramelize (another 35 minutes?). You can add your asparagus and mushroom slices for the last 15 minutes (be sure to put some olive oil on them). Remove and set aside.
In a large pot bring salted water to a boil and add pasta. In a sauce pan saute the diced pancetta until it starts to crisp up a bit.
In a large bowl mix grated Parmesan into the softened butter.
When pasta is done drain and place in bowl with all of your veggies (don’t forget the basil!) add pancetta, toss some more. Plate immediately. Sprinkle some fresh Parmesan on top and serve with some toasted or grilled baguette bread.
I brushed mine with garlic con fit and grilled it in a frying pan. Very tasty! The key is to serve it right away, you don’t want it sitting around too long or the butter starts to get greasy.