Who would not bow down to butter, cream and cheese! Alfredo di Lelio, after whom this dish was named was a restauranteur in Rome in the early 1900's. Mary Pickford and Douglas Fairbanks, on honeymoon in Rome, dined on this dish every night at Alfredo's restaurant.
Once you try this recipe, you will never buy pre-made Alfredo sauce again. This version is a little lighter, but still totally decadent and off the charts delicious and #Boursin makes it easy! #Boursin Garlic & Fine Herbs has the perfect, mouthwatering recipe in a creamy blend of real cheese, savory herbs with just the right amount of garlic. You can use traditional fettucine or any pasta. I chose shells to trap all that delicious sauce!
3/4 lb. medium shell macaroni
4 Tbsp. unsalted butter
1/2 large onion, sliced thin
1 5.2 oz. #Boursin Garlic & Fine Herbs
1-1/2 cup low-sodium chicken broth
1 cup frozen peas (optional)
1/2 cup freshly grated Parmesan cheese
Salt and Freshly ground black pepper to taste
In a medium saucepan, melt better over medium-high heat. Add sliced onions and saute until golden brown, stirring frequently, about 10 minutes.
Bring 4 quarts of lightly salted water to a boil and add macaroni. Cook until al dente, according to package directions. Drain.
Remove onions from saute pan using a slotted spoon, set aside. Add 1 Tbsp. unsalted butter to same saute pan. Reduce heat to medium. When butter has melted, add #Boursin Garlic & Fine Herbs and low-sodium chicken broth. Whisk to combine. Bring to a gently bubble and add peas (if using). Simmer 5 minutes. Add cooked macaroni to pan and simmer an additional 5 minutes. Remove from heat and stir in Parmesan cheese. Add salt and pepper to taste. Sauce will thicken upon standing.