YOU MUST EAT THIS

Holy cow, I have just come across the best alfredo recipe in the history of alfredo recipes.

The best part? It's also the simplest recipe I've ever seen. Josh ate three helpings of this last night. If it weren't for pregnancy nausea/heartburn/you-name-it, I would have had more myself.

Recipe from goodLife (eats), who adapted it from Cook's Illustrated:

2 cups half-and-half
5 TBSP butter
1 cup grated parmesan cheese
ground black pepper
pinch of nutmeg

1 lb fettuccine

Combine 1 and 1/2 cups half-and-half with butter, melt over LOW, LOW heat, while you cook the pasta. As soon as it's fully melted, turn off the heat. Drain cooked pasta, toss it in the pan with your sauce, turn the heat back on low and add remaining ingredients. Stir until sauce starts to thicken slightly.

It will look like too much soupy sauce, but if you serve it on warm plates or in warm bowls, the pasta stays warm and continues to absorb sauce, and ends up being the perfect amount.

KEY TIPS: LOW LOW HEAT! High heat makes it gluey. WARM BOWLS! Lukewarm pasta is gross.

Please, enjoy. Because this is seriously amazing.

Pasta Primavera

Here's a tasty and frugal recipe that was a real pleaser this weekend!

Pasta Primavera

2 ribs celery
2 carrots
1 small onion
5 ripe tomatoes

Chop and add vegetables to 2-qt saucepan. Cook on medium heat for 10 minutes, stirring occasionally. Add the following:

1 tsp sugar
1 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper

Cover and reduce heat to medium-low. After 5 minutes, add 1 Tbsp oil (olive or vegetable) and simmer, covered, for 30 minutes or until carrots are tender.

Toss with cooked pasta (I did betweeen 6 and 8 oz, which seemed a good amount to feed 4-6 people)

Delicious, and cheap!