Dish name: Alfredo Pasta
Cuisine: Italian-American
Preparation time: 20 minutes
Yield: Serves 4
Expiration: Best consumed fresh but can be refrigerated for up to 2 days.
Ingredients:
400 grams fettuccine
1/2 cup unsalted butter
1 cup heavy cream
2 cups freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Optional: Chopped parsley for garnish
Instructions:
Cook the fettuccine in a large pot of salted boiling water until al dente, then drain.
While the pasta is cooking, melt the butter in a large saucepan over medium heat.
Add the heavy cream and bring to a low simmer, then cook for about 2 minutes.
Reduce the heat to low and gradually whisk in the Parmesan cheese until melted and the sauce is creamy.
Season the sauce with salt and black pepper.
Add the cooked fettuccine directly into the saucepan and toss until the pasta is well coated.
Serve immediately, garnished with parsley if desired.
Tips and Tricks for Alfredo Pasta:
Freshly Grated Cheese: Using freshly grated Parmesan cheese is key as it melts better than pre-grated cheese which often contains anti-caking agents that can make the sauce grainy.
Simmer Gently: When adding the cream, be sure not to let it boil vigorously as this can cause the sauce to separate.
Pasta Water: Save some pasta water to thin the sauce if necessary. The starchy water adds a silky finish.
Infuse Flavors: Infuse the butter with garlic or herbs for added flavor, but make sure to remove the solids before adding the cream.
Pasta Choice: Fettuccine is traditional because its width allows more sauce to cling to it, but you can use any pasta you like.
Consistency Trick: To avoid a sauce that’s too thick or too thin, start with less cream and Parmesan and adjust to your preference.
Serving Temperature: Alfredo sauce tends to thicken as it cools, so it's best served hot directly after combining with the pasta.
Variations: Add proteins such as grilled chicken or shrimp for a more hearty dish.
Quick Work: Alfredo sauce comes together quickly, so have all your ingredients measured and ready to go before starting.
Low and Slow: Keep the heat low when adding the Parmesan to avoid the fats separating and making the sauce oily.
Remember, the secret to the perfect Alfredo pasta is in the simplicity of the ingredients and the care taken during preparation. Enjoy your creamy and delicious Alfredo pasta!
Comentarios