Everyone loves Fettuccine Alfredo. It’s a classic dish. A little goes a long way because it’s so filling. Yes, it’s a high-calorie meal, but what the heck? You can’t eat lettuce every day, so splurge once in a while.
At home, we don’t eat a lot of pasta. We try to stick to proteins, whole grains, and produce. However, my son loved Alfredo, and since he would ask for it quite a bit, I needed to improvise a little to keep things from getting stale. Who wants the same old, same old all the time?
If you have finicky eaters who love pasta, you can get really creative with this recipe. You can sneak in veggies like the peas here or inside the filled pasta. And it’s cheap.
You can make this sauce and ladle it over chicken however you like. It’s versatile, and if you are creative, you won’t eat it the same way for a long time.
Oh, did I mention you can have this meal cooked and on the table in an astounding 7 minutes from the moment the water boils? That means you can drag your butt home from a hard day, put a pot of water on while you get out of your stuffy work clothes, and have your brood stuffing their tummies before they can say, “Hi, Mom, what are we having for dinner? We are starving!” That took 7 minutes to say, right? Ha!
Let’s get to it then.
Ingredients:
Ravioli (8oz) (Here is the subjective part — today’s recipe made enough for 3–4 hungry people — I used 1/3 of a 24 oz bag of frozen cheese ravioli)
4-Slices of Canadian Bacon- sliced, diced, minced -however you like it (Don’t have Canadian bacon? Use any ham you like, such as prosciutto or Serrano. With prosciutto or Serrano ham, cut it into small pieces and fry it like bacon for a more gourmet version of this dish. It will add a little time to preparation.)
1/2 canned, frozen, or fresh peas -at room temperature
1-cup heavy cream-/double cream/whipping cream < — these are all the same (If you don’t have heavy cream of any kind, use half-and-half and increase the simmer time and the amount of grated cheese)
1/2- cup grated cheese (Parmesan, Parmesano Reggiano, Asiago, or similar)
2–3 tablespoons butter or ghee
1 tablespoon of kosher salt
1/2 teaspoon of black pepper
Instructions: Pay attention! This will be quick.
Bring a pot of water to a boil
Go change out of your clothes.
As soon as the water boils, add the salt and ravioli. *See note below:
**Always add salt to boiling water, not to cold water. Adding salt to cold water can pit your pots over time. Protect your good stainless-steel pots — they were an investment, not a fleeting guest.
Once you add the ravioli to the water, stir them so they don’t stick-you don’t really need oil in the water.
Note the time: 11:37. Pasta in, pan heating for the sauce. Image taken by the author.
Melt butter or ghee in a pan over medium-low heat.
Add your ham.
Add Peas and let these three ingredients get warm.
Add the cream, cheese, and pepper, then stir.
As soon as the ravioli float to the top, they are done. Guaranteed.
Drain pasta and add it to the pan where the magic is happening.
Mix and coat everything with love, and let it begin to bubble.
The sauce will thicken quickly. — Coat the back of a spoon as pictured. That is what ready looks like.
Call the clan to dinner and watch their eyes. *Yep, they are going to rave.
Tidbit
I have a long line of Italians in my family tree. It may be an olive tree, actually, since we are discussing Italy.
Anyway, as a rule, Italians don’t eat Italian food out. Why, you ask? I’ll tell you since you asked so nicely.
We don’t eat Italian food out because they always overcook the pasta. For us, overcooked pasta is a cardinal sin. It’s like eating Chef Boyardee canned pasta. It’s just not done.
Side note on this tidbit: If you ever see an Italian eating canned pasta, report it immediately to the Italian authorities. That person’s Italian card will be revoked.
This being said, always cook pasta al dente — to the tooth. I’m not sure why they call it to the tooth, when slightly undercooked is more accurate. So there’s that.
Remember: Spot, Report, Revoke — all pseudo Italians. It’s serious business.
I hope you enjoy your meal. Dinner is served!
**This recipe took longer to write out than it will to make it, eat it, and have your kids wash the dishes.
(Published in Kitchen Passport on Medium, July 2026)
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