Each year on February 7, Romans and Americans organize a festival to celebrate one of the most famous Italian dishes in the world: Fettuccine Alfredo. Recognized as one of the masterpieces of Italian cuisine, this dish is extremely simple and like most famous dishes was created by accident. It consists of only three products: pasta, butter and parmigiano reggiano. However, for a dish to be worth its reputation, it must be of the highest quality. How to make alfredo sauce?
Alfredo sauce – original recipe
The original recipe for alfredo sauce is only two ingredients: butter and young Parmesan cheese grated on a fine mesh. In the same quantities: 50 g butter + 50 g Parmesan cheese per 1 person. They are added to hot, cooked pasta. Then mix directly in a warm dish. Apparently, the secret to creamy consistency, in addition to a special way of mixing, is also the addition of a little water left over from cooking the pasta. Shaking the pot all the time, you can combine all the ingredients thoroughly. The butter will melt and the cheese will melt. Everything will merge into a creamy sauce.
How to make classic pasta with alfredo sauce?
Here’s a simple way to prepare pasta with Alfredo sauce:
Ingredients
- pasta – 300 g
- chicken breast – 500 g
- milk – 1.5 cups
- oil – 2 tbsp
- flour – 2 tbsp
- grated Parmesan cheese – 3 tbsp
Additionally
- salt and pepper
- granulated garlic – 1 tsp
Preparation
Clean chicken and cut into cubes, season with salt, pepper and garlic and fry in oil.
When the chicken is completely fried, sprinkle it with flour, mix and pour milk.
Cook on medium heat, stirring until the sauce begins to thicken.
In the meantime, cook the pasta according to the instructions on the package.
Add the ready pasta to the pan and sauce, mix, sprinkle with Parmesan cheese and season to taste.
Vegan pasta with alfredo sauce – preparation
Ingredients
- 1-2 portions of your favorite Italian pasta
- 1 / 2- 1 cauliflower head
- 1 onion
- 1-2 garlic cloves
- 4-6 tablespoons of yeast flakes
- 150-200 ml unsweetened vegetable milk (preferably soy or rice) or 150 ml vegan cream
- olive oil
- 1 teaspoon apple cider vinegar
- small tomatoes (about 20)
- salt
- pepper
Preparation
Transfer the tomatoes to the baking dish. Bake at 200 degrees for about 10-15 minutes until they begin to brown. Chop the onion in half-moons and start frying in a pan with 3 tablespoons of oil. After a while, add chopped cauliflower into smaller parts. Simmer at low temperature, covered, about 5 minutes. At the end of braising, add chopped garlic. Transfer everything to the blender cup. Add yeast flakes and milk / cream. Blend into a thick, smooth sauce. Add vinegar, salt and pepper to taste.
Cooked pasta needs to be transferred to a saucepan where onions and cauliflower were fried. Pour the sauce, mix and heat for a while. Pasta covered in sauce, portion into plates. Arrange any number of cherry tomatoes. Pour the pasta sauce over the tomatoes and sprinkle with oil. You can sprinkle with fresh parsley and basil.
