This recipe was invented in Rome by the Alfredo restaurateur for his wife, who had lost his appetite after the birth of the child. From butter and middle of the cheese head, the Italian made a paste sauce, which turned out to be so gentle that not only Alfredo’s wife, but also visitors to the restaurant, were delighted.
The recipe scattered first throughout Italy, and then around the world. Over time, variations with chicken, seafood, mushrooms and other ingredients appeared. It is not necessary to observe exactly, but the paste will not be paste alfredo if the sauce does not have butter, cream and cheese of patamerzan.
This dish is a decoration of the festive table.
Ingredients:
* spaghetti – 800 g.
* Cream is thick, with fat content of 20% – 400 g.
* butter – 80 g.
* Pammerzan cheese – 100 g.
* salt, pepper to taste
* Greens
Boil the first thing spaghetti to the state of al dente, that is, up to half -consumption. Cook to such a state on average 8-10 minutes. Then drain the water and cover with a lid, spaghetti will “reach” while the sauce is preparing. Washing pasta is not necessary!
In a deep pan, bring the cream to a boil. Add butter, and after its dissolution, grated cheese. You can leave part of the cheese to sprinkle the finished dish, you can pour all into the sauce. In the latter case, the sauce will be thicker and more viscous. Season to taste with pepper, salt, and you can also add chopped greens. The sauce needs to be stirred and cook until the cheese is melted.
Without ceasing to interfere with Aalfredo sauce, transfer still hot pasta into the pan, mix and leave under the lid for a couple of minutes so that they are well soaked with sauce.
You need to serve immediately, decorated with greens. Can also be sprinkled with grated cheese remaining from the sauce.
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Pasta Alfredo
