PASTA WITH CREAM & PARMESAN
( PASTA ALFREDO )
(THIS POPLAR,CLASSIC PASTA DISH ORIGINATED IN ROME.)
INGREDIENTS
METHOD
1. Cook the fettuccine in rapidly salted water until AL Dante.
2.Melt the butter in a large flameproof casserole and add the cream and Parmesan .with salt and pepper.stir over a medium heat until the cheese as melted and the sauce has thickened.
3.Drain the Fettuccine and add it to the sauce with the parsley.fold the pasta and sauce together over a medium heat.grind more pepper over and garnish with the extra parsley.and garnish with the extra parsley.serve at once,with a bowl of grated Parmesan handed round separately.
( PASTA ALFREDO )
(THIS POPLAR,CLASSIC PASTA DISH ORIGINATED IN ROME.)
INGREDIENTS
350 g Dried Fettuccine
25 g Butter
300 ml cups double cream
50 g grated Parmesan cheese
2 tbsp finely chopped fresh flat leaf parsley
salt
black pepper
METHOD
1. Cook the fettuccine in rapidly salted water until AL Dante.
2.Melt the butter in a large flameproof casserole and add the cream and Parmesan .with salt and pepper.stir over a medium heat until the cheese as melted and the sauce has thickened.
3.Drain the Fettuccine and add it to the sauce with the parsley.fold the pasta and sauce together over a medium heat.grind more pepper over and garnish with the extra parsley.and garnish with the extra parsley.serve at once,with a bowl of grated Parmesan handed round separately.
