Homemade fettuccine Alfredo
Fettuccine Alfredo is a simple yet refined dish. It's impossible not to fall in love with the delicate creamy taste. The original recipe uses Parmesan cheese, but similar ones can be used, for example, Maasdam. So, regular mac and cheese can easily be prepared and served as in the best restaurants.
Equipment
- 1 saucepan
- 1 teaspoon
- 1 saucepan
- 1 tablespoon
- 1 grater
- 1 colander
Ingredients
- 200 g fettuccine pasta
- 70 g cheese maasdam
- 200 ml cream 20%
- 1 tsp flour
- 30 g butter
- 1 pc egg yolk
- 0,5 tsp salt
- 1 pinch pepper
Instructions
- Prepare everything you need.
- Boil water in a pot, add salt, and put in the fettuccine.200 g fettuccine pasta
- Mix cream with egg yolk.200 ml cream, 1 pc egg yolk
- Put butter and flour in the skillet, scoop up the teaspoon to be heaping.30 g butter, 1 tsp flour
- Melt and fry until lightly changed color. Pour in the egg-cream mixture, stirring with a whisk to avoid lumps.
- Heat for 3 minutes, stirring continuously, do not boil, otherwise, the egg will curdle. Sprinkle in the grated Maasdam.70 g cheese
- Return to slow heat until the cheese is melted. Add salt and ground pepper to taste.0,5 tsp salt, 1 pinch pepper
- By this time, the fettuccine should already be half-cooked, aim for half the cooking time indicated on the package. Drain the pasta in a colander and then transfer it to the sauce.
- Mix. Let it sit for a couple of minutes for the fettuccine to finish cooking.
- Serve the Fettuccine Alfredo immediately, sprinkled with a small amount of grated cheese.
Nutrition
Calories: 320kcalCarbohydrates: 36gProtein: 11gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 78mgSodium: 464mgPotassium: 138mgFiber: 2gSugar: 1gVitamin A: 398IUCalcium: 144mgIron: 1mg
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