Spaghetti Alfredo

This is my fresh spin on a classic pasta dish...and my go-to order for (almost) any Italian restaurant.

Reader's note

This is the perfect side dish to elevate any meal. The alfredo sauce is simple and the spaghetti noodles are a fun change. It takes about ~5 minutes of prep, ~30 minutes overall and yields 1-2 servings.

This is my favorite, favorite pasta. Ever. I don't love the traditional fettuccini noodles and I think the spaghetti noodle adds a little something fun and extra here. As mentioned above, I will order this at any restaurant that does not frown upon me asking for spaghetti noodles with alfredo sauce and extra garlic. For my version, use this as a side or make it a main! As always, please share feedback or suggestions. If you make this meal, tag me on Instagram at @TexasCookingCityLiving!

Ingredients

• 1 cup of chicken stock (homemade if possible)

• Handful of spaghetti noodles (I really eyeball this - add as much as you want!)

• 1-2 garlic bulbs sliced

• 2 tablespoons heavy whipping cream

• 2 tablespoons cream cheese or Duke's Mayo (honestly the mayo is a game changer...)

• 2 tablespoons freshly shredded gruyere or parmesan

• Salt to taste

Directions

Bring chicken stock and garlic to a boil. Once boiling, add spaghetti noodles. Once stock has almost evaporated and your noodles are almost al dente (you may need to do some taste tests), and add heavy whipping cream.

Continue to boil until sauce gets thick. Normally, you can make a roux or a béchamel sauce with flour but I don't think it's necessary here. Once it’s thickened a little more, add cream cheese or mayo, turn heat off and stir. Once combined, stir in shredded cheese and enjoy.