Fettuccine Alfredo Pasta Recipe
Fettuccine alfredo, one of the unique flavors of Italian cuisine, is much more than an ordinary pasta recipe. This delicious pasta, which combines the taste of chicken, mushrooms and cream with the plate, is a very old and traditional dish. Flat, thin strip pastas are rolled when fresh, dried into balls, and cooked with a delicious sauce. Bon Appetit!
Ingredients:
For: 4 People
Prep: 45 Min
Cook: 10 Min
| Ingredients for Pasta: | |||
| Fettuccine Pasta 1 (With Egg) | 500 Grams | ||
| Salt | 1 Half Tbsp | ||
| Olive Oil | 1 Tsp (large) | ||
| Ingredients for Sauce: | |||
| Chicken Breast | 250 Grams | ||
| Mushrooms | 200 Grams | ||
| Thick Cream (Sour) | 200 Grams | ||
| Garlic | 3 Clove | ||
| Fresh Basil | 1/4 Bunch | ||
| Butter | 2 Tbsp | ||
Steps:
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Take 4 glasses of water in a deep saucepan, add 1 level teaspoon of salt and 1 tablespoon of olive oil and bring it to a boil. Add fettuccine pasta and boil for 8-10 minutes.
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For the sauce, wipe the mushrooms clean with a clean damp cloth or peel them with a knife. Cut the mushrooms in half and chop coarsely into half rings.
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Finely chop the chicken breasts (in thin strips) and season with salt and pepper to taste.
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Heat a deep sauce pan and melt the butter. Quickly turn the chopped mushrooms in a pan over high heat (so that they do not release their juices). Finely chop the garlic and add it to the mushrooms that have been roasted and drained.
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Add the julienned chicken to the sautéed mushrooms and continue to fry together until they change color.
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Chop the Parmesan cheese on the fine side of the grater. Finely chop the basil leaves. Put half of the cream and parmesan cheese in the sauce pan and clack for 5 minutes on the lowest heat together.
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Take the boiled pasta into the sauce pot without straining it and mix it. Cook on low heat for another 4-5 minutes with the sauce and transfer to the serving plates without waiting. Sprinkle the remaining Parmesan cheese over the plates and serve hot. Bon Appetit!
45 Min
