Katie-Did's Cooking Corner: The Easy Way Out

Do you ever experience those nights when you come home and you don't know what to eat? You can't decide whether to get take out or try and find something in the fridge? I do. Fortunately though, I always have a go-to. It's simple, classic, easy to make and extremely versatile. Any guesses? Yup, it's pasta. It's one of my favorite comfort meals. Whether its a creamy Carbonara, a spicy fra diavlo, or the classic spaghetti and meatballs, pasta is always a good choice. Especially for me.

I've had a special love for pasta since I was a young girl. I remember cool nights and a steaming bowl of buttered spaghetti with Parmesan cheese. Such a simple dish that still makes my mouth water. As I've grown, I have discovered countless ways to prepare pasta, but my favorites are still the classics.

As I walked into the kitchen tonight, I began to ponder. I didn't want to spend too long cooking, so I thought it'd quickly look around. I started looking through the cabinets and fridge and discovered the perfect ingredients: heavy whipping cream, butter, lemons, and Parmesan cheese. What could I make with that? Simple answer. I' d decided to take the easy way out and whip up a quick Alfredo. Why not? Although it's not the healthiest of meals, it's delicious and super easy to make. As long as you have it in moderation, a creamy Alfredo can do you no wrong.

The initial sizzle of the shallots hitting the hot butter starts a chain reaction of aromas. The creaminess of the butter paired with the nuttiness from the cheese creates a burst of flavor. It's out of this world.

Here is my rendition of a Lemon Pepper Alfredo:

12 oz whole wheat spaghetti
1 tsp kosher salt, plus more to taste
1 tbsb salted butter
1 large shallot, minced
1 3/4 c heavy whipping cream
1 lemon, zested
1 tsp fresh lemon juice
1 egg yolk
1 tbsb cracked black pepper, plus more to taste
3/4 c grated pecorino romano cheese, plus more for garnishing
1 tbsp flour

Bring a large pot of salted water to a boil. Add the spaghetti and cook as label directs. Drain, reserving 1/2 cup of the pasta water.

Meanwhile, melt the butter in a pan over medium heat. Add the shallot and a dash of salt and cook until slightly golden and fragrant, about 3 minutes.

In a separate bowl, whisk together the heavy cream, lemon zest, lemon juice, yolk and pepper.

Reduce the heat to low and add the cream mixture and cheese to the pan. Gradually add in the flour, whisking constantly. Whisk until thick, about 4 minutes. If needed, add more flour. Season with more salt and pepper.