Pesto Alfredo

After recently watching chefs travel through Italy making various pasta dishes, I woke up this morning with pasta on my mind.  I’d recently had a delicious penne alfredo at Il Lido, and decided to try to recreate that dish for lunch – firm tubes of pasta coated in a silky cheesy cream sauce.  I also added some thin strips of ham (mainly because that was what I had in the fridge).  It would also go well with peas or mushrooms.

Ingredients (for two hungry people for lunch)

  1. 1/2 onion, minced
  2. 60g cup butter
  3. 2 tbl plain flour
  4. 1 cup hot milk
  5. 1/2 cup grated parmesan
  6. handful thin strips of ham
  7. 200g penne pasta

Method

  1. Cook pasta in salted boiling water while you make the sauce
  2. Melt butter over low heat and gently fry onions until translucent
  3. Add flour and cook to make a roux
  4. Slowly incorporate the milk in batches until you have a thin bechamel sauce
  5. Add the ham and cheese and stir till cheese melts
  6. Drain cooked pasta, add to the sauce  – add a few spoonfuls of the salted pasta water to help thin the sauce so that it just coats the pasta
  7. Season with salt and pepper to taste – I make sure this is done only at the end because the butter I use is already generously salted and also you add salted pasta water
  8. Serve immediately
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

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