Pasta with alfredo sauce Ingredients: 90 g of - butter, chopped parsley - 1 - bird's eye pepper (or, failing that, cayenne pepper powder) - 90 g of - parmesan - 15 cl of - liquid crème fraîche - 350 g of - tagliatelle or fettuccine.
Utensils： 1 Top 5 of the best colanders - 1 Set 3 pans best pans - 1 salad bowl 1 kitchen scales -
Total time:
20 min
Preparation:
5 min -
Cooking:
15 min
Phase 1
Melt the butter with the cream in a non-stick pan.
Phase 2
Add the roughly chopped parmesan (if it is not already powdered!), half of the chopped parsley and the small bird's eye pepper cut lengthwise.
Phase 3
Cook the pastayour as indicated on the sachet.
Phase 4
Remove the husk of the bird pepper from the sauce, drain the pasta and pour the sauce over it, mixing well.
Phase 5
Decorate with the rest of the chopped parsley.
Phase 6
Do not add too much salt, the parmesan will have already enhanced the taste of the pasta.
Utensils： 1 Top 5 of the best colanders - 1 Set 3 pans best pans - 1 salad bowl 1 kitchen scales -
Total time:
20 min
Preparation:
5 min -
Cooking:
15 min
Phase 1
Melt the butter with the cream in a non-stick pan.
Phase 2
Add the roughly chopped parmesan (if it is not already powdered!), half of the chopped parsley and the small bird's eye pepper cut lengthwise.
Phase 3
Cook the pastayour as indicated on the sachet.
Phase 4
Remove the husk of the bird pepper from the sauce, drain the pasta and pour the sauce over it, mixing well.
Phase 5
Decorate with the rest of the chopped parsley.
Phase 6
Do not add too much salt, the parmesan will have already enhanced the taste of the pasta.