Silk texture of heavy cream, parmesan cheese with nutty notes and butter give a special consistency and aroma to this знаменитому итальянскому блюду. 
Time: 25 мин. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr dry fettuccine pasta
- 1 tbsp. finely grated parmesan
- 1 tbsp. fat cream
- 6 tbsp. l (90 gr.) Butter
- 1 chopped shallots
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Fresh parsley for decoration, optional
Recipes with similar ingredients: fettuccine pasta, cream, cheese parmesan, shallots, parsley
Recipe preparation:
- Boil fettuccine in a pot with boiling salted water to the state of al dente. Strain through a colander, leaving 1/4 Art. decoction of pasta. While pasta is boiled, in a medium saucepan size over moderate heat, melt butter. Add shallots and sauté until tender. Add fat cream and bring to a boil. Cook until the sauce is slightly thickened, about 5 minutes Remove from heat.
- Put the pasta again in the pan in which it was cooked, put on a moderately strong fire and add the broth left. Add creamy sauce, half parmesan and carefully mix. Salt and pepper to taste. Sprinkle on the rest Parmesan and parsley (optional). Serve right away.
