Pasta fettuccine alfredo – a detailed recipe cooking. 
Photo of the dish: Леви БраунTime: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr fettuccine pasta
- 1.5 tbsp. fat cream
- 6 tbsp. l diced unsalted butter
- 1/4 tsp grated nutmeg
- Ground pepper
- 1 tbsp. grated Parmesan cheese (about 60 gr.) and a little more for sprinkles
Recipes with similar ingredients: fettuccine pasta, parmesan cheese, nutmeg cream
Recipe preparation:
- In a large saucepan, bring salted water to a boil. Add the paste and cook according to the instructions on the packaging. Save 0.5 Art. water, in which the paste was prepared, drain the rest. At this time in a large skillet, combine cream and butter. Cook not bringing to a boil, over moderate heat, stirring with a whisk to homogeneity. Stir in nutmeg and 0.5 tsp. salt and pepper. Keep the resulting sauce warm over low heat.
- Add the pasta and cheese to the sauce. Add heat to medium and mix so that the paste is covered with sauce, adding water, remaining after cooking pasta, if you need to dilute the sauce. Arrange the pasta in bowls and sprinkle with parmesan.
