We once visited the Piatto restaurant in the Eastgate Shopping center and my wife ordered the Penne Alfredo which turned out to be absolutely sublime. For years I tried to figure out how they made it and finally managed to get hold of this recipe which is absolutely fabulous and a perfect match to the taste that we experienced that day. This is by far the best Penne Alfredo ever.
- 500g Penne pasta
- 125 g (1/2 cup) butter – The real stuff please as this is the key to the taste
- 250 ml (1 cup) Thick Cream
- Pinch – grated Nutmeg
- Salt and Freshly Ground Black Pepper to taste
- 175-250 ml freshly grated Parmesan Cheese
- 250 g Brown mushrooms
- 100 -150 g cooked ham cut into squires
- 1/4 tsp crushed garlic
Place the butter and cream in a small pot and let it melt slowly. Simmer for 10 minutes.
Add the nutmeg, salt and pepper.
Cook the mushrooms in a pan with some butter, garlic, salt and pepper until done
In the meantime cook the penne al dente to your own liking.
Drain and then strain if you prefer to.
Add the parmesan cheese to the sauce and stir until melted.
Add the ham to the mushrooms and just cook lightly for a few minutes.
Add the penne to a glass bowl, add the mushrooms and ham mixture and finally add the sauce and stir through lightly.
Garnish with some freshly chopped Italian Parsley.
Dish up immediately and enjoy with some lovely Sauvignon Blanc.