Learn it, love it, and use it for every pasta you make. PS Truly, this is what it should look like – each strand with sauce clinging to it, not swimming in cream sauce! The only way to achieve this thick glossy sauce that sticks to the pasta is with step 7 in the recipe – emulsifying. So now that you know Alfredo is not as guilty an indulgence as you previously thought….on the menu for dinner this week? Just plonk some raw carrots on the side to make it a complete meal! □ Nagi x And SO EASY to make (with just a few simple but critical tips □ ). I mean, who wouldn’t? All that creamy, buttery sauce coating every strand of pasta. So I was well into my twenties before I tried Alfredo at a restaurant. And once she gets over that, the next thing she’ll do is send me an email asking me “who ate all that pasta?”. Hmph! I think my mother will actually be quite shocked when she sees that I’m sharing an Alfredo pasta. I grew up learning all the other ways to make creamy sauces other than using cream. Which is why you see so many “creamy but made with no cream” recipes here on RecipeTin Eats. My mother never, ever cooked with cream – it’s just not the done thing in Japanese home cooking! And now I believe to my very core that cooking with cream for midweek meals is just not acceptable. I was 24 before I had my first Alfredo pasta. If anyone tells me they don’t think this is rich enough, I’ll honestly fall off my chair. Ingredients 8 oz fettuccine pasta GF if needed 2 chicken breasts cut in half lengthwise (6 oz each) Kosher salt & ground pepper to taste 1 tbsp olive oil 1 cup milk of choice 1/2 tbsp GF flour or cornstarch 2 large cloves garlic minced 4 oz cream cheese softened or at room temp 1/2. It’s completely unnecessary and makes it sickeningly rich. I have seen recipes around that use double the amount of cream I use. So you don’t need to use an entire tub of cream to make a beautiful, restaurant quality Alfredo pasta. Maybe because this is a recipe that uses the classic Italian method of emulsifying the pasta (which is the magic that happens when you briefly cook the sauce with the pasta + some pasta water).īy doing this, the sauce gets thick, rich and glossy so it clings lusciously to every single strand (take a close look at the photo above!). ![]() But the calories are a lot less than I expected. I have it in my head that Alfredo is so bad for you because it’s made with cream. Made with chicken stock, 1 milk and parmesan cheese. ![]() ![]() I triple checked the nutrition analysis because I couldn’t believe my eyes when it came out with only 420 calories for a good size serving of this pasta. 18 comments Rich and Creamy Skinny Fettuccine Alfredo. But it’s only 420 calories for a decent size serving – did you know that?! Sure, not the most nutritious meal. But you won’t go up a jeans size! (Unless you eat 3 servings for yourself….) Indulgent – definitely. Everyone thinks it is SO unhealthy. Perfect, creamy, classic, restaurant quality Fettuccine Alfredo.
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