I developed this recipe as an alternative to semolina pasta when I was on a no carbohydrate diet. Garbonzo beans or chickpeas or chiches are a legume. Most legumes when ground into flour are broken down in the digestive track and treated as starches. Garbonzo bean flour is the exception. It becomes a resistive starch and as such, travels through the body much like roughage. Therefore, there is no starch to sugar problem and it has the added benefit of being gluten free.
From the Lucy McGregor/Serio Family Recipes
Also known by our family as the "I Like This House Meatballs," - Quote from Will Cooper, age 4. He was left at Mimi's house while his mom and dad went out of town. He was having a little separation anxiety until he sat down to dinner and tasted this pasta dish and exclaimed he did indeed "like this house!" In Mimi's opinion, these meatballs and sauce taste very much like that served at the old Brocato's Restaurant in Shreveport when she was a child.
Fettuccine Alfredo. There’s nothing good about it, except for how good it is. It’s evil, ridiculous, and an affront to good sense…but look at the bright side: one recipe will feed over 800 people! It’s true. One bite pretty much fulfills a 200-pound human’s daily caloric requirements.
This is close to “real” Fettuccine Alfredo, though I think reports vary as to what “real” Fettucine Alfredo is. I remember reading the original recipe, which was made by a man in Rome named Alfredo. Isn’t that just a CRAZY coincidence? Anyway, Alfredo’s wife had morning sickness and couldn’t keep anything down, so he mushed together a bunch of softened butter and grated Parmesan cheese, tossed it in warm pasta, and she ate herself through her entire pregnancy.
Keep in mind that this is very, very rich. Honestly, as a main dish, this quantity would serve at least six. As an accompaniment for tenderloin, steaks, or grilled chicken, it’ll go even farther.
If you like Fettuccine Alfredo, you’ll fall in love with this one.
You can serve this garnished with chopped fresh parsley like they do at The Old Spaghetti Factory but I really don't think it needs it, it's more for looks. I would also say no salt is needed because the Mizithra brings enough salt to the dish. You could add in more fillers like roasted garlic, sauteed bread crumbs, fresh lemon juice/zest or fresh basil but really this meal is perfect with it's three simple ingredients. You can find Mizithra cheese in the specialty cheese section of most grocery stores (which is usually near the produce section) or at Greek specialty stores. This is comfort food at it's simplest and best. Some days you just need some delicious carbs. Enjoy!
I love spinach artichoke dip. I’ve loved it for over half my life. And I’ll love it till the day I croak or become allergic to artichokes. Whichever comes first.
I posted my Spinach Artichoke Dip here over the (long, hot, thank goodness it’s over) summer, and it’s tremendously terrific. But a couple of weeks ago I decided to take a walk on the wild side and make a pasta version.
And then I died from bliss.