Fettuccine "Alfredo" is a very simple to prepare, but tasty dish, which is named after its creator - the owner of the restaurant. There are several variations of the recipe, for example, with the addition of garlic, shrimp or chicken. A distinctive feature of the dish is a thick creamy sauce and fettuccine pasta.
Traditional fettuccine "Alfredo"
Ingredients:
- 250-300 g fettuccine pasta;
- 200 ml of cream with a fat content of at least 30%;
- 100 g parmesan cheese;
- 30-40 g butter;
- 1 clove of garlic;
- salt, freshly ground black pepper;
- grated nutmeg.
Preparation:
1. Grate Parmesan cheese on a fine grater into thin flakes. Place the fettuccine in boiling salted water and cook until cooked according to the instructions on the pasta package. Peel the garlic, cut in half and remove the green center. Throw it away, and pass the rest through the garlic press.
2. Place a skillet on a medium-high heat, place the oil and garlic on top of it. Heat, stirring with a spatula, until the butter is completely melted. Add the cream and, stirring occasionally, bring the mixture to a boil over low heat.
3. Add a small pinch of fine salt, pepper, add a little grated nutmeg and stir. Take a sample, adjust the amount of spices if necessary. Gradually add the Parmesan cheese, stirring each time a new batch is added. As a result, the sauce should not be too thick in consistency.
4. Throw the finished fettuccine in a colander, then add to the creamy cheese sauce. Stir and remove from heat. Serve immediately.
Tip: If desired, you can add parsley or blanched vegetables to the dish.
Fettuccine "Alfredo" with shrimps
Ingredients:
- 200-300 g fettuccine pasta;
- 100 g shrimp (not frozen);
- 70 g parmesan cheese;
- 200 ml cream with 20% fat;
- 40-50 g butter;
- salt, freshly ground black pepper.
Preparation:
1. Grate Parmesan cheese on a medium grater. Free the shrimps from their shells. Place the fettuccine in salted boiling water and cook until tender, referring to the instructions on the package.
2. Put a frying pan on moderate heat, melt the butter on it, then pour in the cream and simmer, stirring all the time with a wooden spatula until the mixture begins to thicken. Add salt and freshly ground black pepper.
3. Stir the Parmesan cheese into the creamy mass, watch the consistency. Ideally, there should be a scapula mark on the sauce. Add the peeled shrimp (if large, cut each into 2-3 pieces). Soak the shrimp in the hot sauce for a minute or two.
4. At the end of cooking, add the boiled fettuccine, stir with the sauce so that it is evenly distributed over the pasta. Remove skillet from heat, place in bowls and serve immediately.
Tip: if desired, shrimp can be replaced with boiled or fried chicken, cut into pieces.
