Where's the aromatics? The herbs? Why didn't you strain out the chipotles when finished? Why didn't you add the cheese to the pasta and let the heat of the sauce melt the cheese instead of risk it burning in the pot?
Well typically when you make Alfredo sauce you melt the cheese in the heavy cream to make the sauce and I’m too dope to burn the cheese. I didn’t strain the chipotles because I’m cooking for myself and I don’t like throwing food away. The lack of herbs is pure laziness on my part, and if you were anywhere near my apartment you could smell how good it is in here. Thanks for your input! :)