Ingredients with Measurements:
- 1 pound of Reblo Cremoso Valle Susa cheese
- 1 pound of fettuccine pasta
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of unsalted butter
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sauce
- Grater for Parmesan cheese
Step-by-step instructions:
1. Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente.
2. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. Pour in the heavy cream and bring to a simmer, stirring occasionally.
4. Grate the Reblo Cremoso Valle Susa cheese and add it to the skillet, stirring until the cheese is melted and the sauce is smooth.
5. Add the grated Parmesan cheese to the skillet and stir until it is melted and combined with the sauce.
6. Drain the cooked pasta and add it to the skillet with the sauce. Toss the pasta until it is coated evenly with the sauce.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 700
Fat per serving: 45g
Carbohydrates per serving: 50g
Protein per serving: 25g
Substitutions for ingredients:
- Reblo Cremoso Valle Susa cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Fettuccine pasta can be substituted with any pasta of your choice.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Add chopped fresh herbs such as parsley or basil for extra flavor.
Tips and tricks:
- Use a good quality cheese for the best flavor.
- Reserve some pasta water to add to the sauce if it becomes too thick.
- Stir the pasta occasionally while it is cooking to prevent it from sticking together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in a skillet over medium heat until heated through, adding a splash of milk or cream if the sauce has thickened.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates.
Garnishes:
Garnish with chopped fresh herbs such as parsley or basil.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or roasted vegetables.
Troubleshooting advice:
If the sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
Make sure to cook the pasta and sauce to the appropriate temperature to prevent foodborne illness.
Food history:
Alfredo sauce was created in Rome by Alfredo di Lelio in the early 20th century.
Flavor profiles:
Creamy, cheesy, and garlicky.
Serving suggestions:
Serve hot and enjoy as a main course.
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