Title
Parmigiano Reggiano
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Description

The recipe is fairly simple to follow and easy to make and always receives great praise.

You could buy Alfredo Sauce in a bottle in a store but it's much more fun to try yourself and

perfect you own version.

 

The basic Alfredo Sauce Recipe is a heated mix of butter, cream and Parmesan cheese. From this basic

recipe, many variations have arisen and optional seasonings added according to the taste of the cook.

Alfredo Sauce is also quite versatile and is especially good when used in Shrimp Alfredo Recipes as

well as over vegetables or left over chicken with sauted mushrooms.

 

As with most things in life, better quality ingredients will give a better result. Try to use the real cheese,

authentic Parmigiano Reggiano is ideal but ordinary Parmesan will do fine. The Fettuccini should ideally

be fresh (this cooks in about 2 minutes) but if you buy dry Fettuccine then try to get the thinnest available.

 

My authentic recipe below includes chicken and it goes so wonderfully with the Alfredo Sauce. It's one of my

favourite ways to serve chicken with pasta. I have tried to keep this recipe simple with as few variations

as possible. I love garlic so I just couldn't leave it out but you can if you prefer. There are some cooking

tips below the basic recipe that are worth considering before you start cooking.

 

3 skinless chicken breasts

2 Tbs olive oil

2 tsp crushed garlic (optional for sauteing chicken)

4 Tbs butter

1 cup heavy cream

1 cup grated Parmesan (Parmigiano Reggiano)

8 oz Fettucine Pasta (or enough to feed 4 people)

salt to your taste

a little ground black pepper to bring out the taste

a little sugar to taste

dash of nutmeg (the secret to good Alfredo Sauce)

Cooking Instructions

The Fettucine

 

You first need to cook your pasta and I'm assuming that you know how to do so, so just follow the instructions on the fettuccini packet. When the fettuccine is cooked, drain it and set it aside.

 

Parmigiano Reggiano

 

Melt the butter over a low heat in a pot that will be large enough to hold the pasta at the end of the cooking. Do not let it boil, just melted and warm is fine.

 

Slowly add the cream and stir with a spoon until it is hot but not boiling and has reduced slightly.

 

 

 

 

 

 

 


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