Alfredo has finally grown up! Our version uses bucatini – a thick, spaghetti-like pasta that's actually a tube. We add tangy goat cheese, roasted red peppers, sweet peas, and finish with a flourish of pine nuts. It's every bit as creamy as the traditional version, and with a side of toasted garlic bread, you've got a plate of comfort food perfect for cozying up with your loved ones.
Mince garlic. Cut roasted red pepper into ½" dice. Halve baguette lengthwise and slice each half on an angle, creating four wedges.
Cook the Pasta
Add pasta to boiling water and stir constantly, 30 seconds. Stir occasionally until tender, 10-12 minutes. Drain in a colander, return to pot, and toss with 1 tsp. olive oil. Cover and set aside. While pasta cooks, start sauce.
Start the Sauce
Heat 1 tsp. olive oil in a medium pan over medium heat. Add half the garlic (reserve remaining for garlic bread) and cook until fragrant, 1 minute. Add white wine and cook 1 minute. Add cream, whisk, and return to simmer.
Finish the Sauce
Reduce heat to low and stir constantly, 5 minutes. Add goat cheese (breaking up with your hands if needed) and whisk until fully incorporated. Add red pepper flakes (to taste) and season with a pinch of salt and pepper. Remove from burner and set aside.
Toast Bread and Sauté Vegetables
Place baguette wedges on prepared baking sheet and lightly brush with olive oil. Season with remaining garlic and a pinch of salt and pepper. Bake until browned, 5-7 minutes. Meanwhile, heat 1 tsp. olive oil in another medium pan over medium heat. Add peas, pine nuts, and roasted red peppers to hot pan. Stir occasionally, 5 minutes. Remove from burner and season with a pinch of salt and pepper.
Finish the Dish
Place a serving of pasta on a plate or in a bowl. Ladle sauce over pasta and add vegetables. Serve garlic bread on the side.