Feta Alfredo

You heard me, I said FETA alfredo. And here's why: I just made the most delicious pasta like, ever (except the other times that rocked), and the sauce consisted solely of a hefty pat of butter, about 1/3 cup starchy salty pasta water and 2oz feta crumbles. Yep, that's it.

I don't have photos because it's super fast and super easy and also I am not lying when I say, I literally just made it. I pushed my empty, scraped-clean plate away, opened the lap top and here I am. Well, I replied to some FB messages and crap but whatever, you don't own me. Although blog-wise, you do. I'm yours, my beloved 2 readers. ALL YOURS.

Ok, so after I cooked the linguine fully (I'm weird, I don't like al dente), I reserved about 1/2 cup, maybe more, but didn't use it all. I strained the pasta, tossed it back in the pot and put it back in the saucepan to cook off any remaining moisture.

Then, I heated up a large skillet with, like I said, a hefty pat of butter. Honestly, it was probably closer to 2 tbsp than 1. Anyways, I sprinkled a shit ton of garlic powder on the still-unmelted butter, and once it was sizzling away, I added a good splash of the pasta water.

Once butter and water were one, in a union similar to Todd's and mine (hot, saucy, slightly naughty but forever together), I added the feta. I definitely recommend busting up the bigger chunks with your fingers.

Once those started to meld, but when the feta was still definitely in chunks, I added my linguine. Toss, toss, toss, with your tongs. Mentally, perhaps vocally, curse my name when it doesn't seem to thicken. Curse more, because damn shit hell that feels so good. Then marvel as the liquid starts to bubble, and keep tossing. Marvel once more, as it starts to thicken. Praise the god of starchy pasta water, the goddess of feta and the nymph of Smart Balance butter.

Turn off heat.

EAT.