One of the most popular items you’ll see in almost every Italian restaurant in the US is fettuccine Alfredo. Loved by many, the Alfredo sauce is a buttery, creamy sauce that hardly anyone can resist. This recipe here was inspired by the American version of the Alfredo sauce, which is very different from the original sauce created in Rome (where it is called alla romanaoral burro). I highly recommend a good workout before indulging into this high-calorie, spicy, buttery pasta, because once you take the first bite you won’t be able to put the fork down! 🥓
🥣 Cooking Time: 35-40mins
🍲 Serves: 6-8
Ingredients
1lb bacon, diced 2 large jalapeños, diced ½ large onion, diced 2 garlic cloves, minced 2 cups of heavy cream ½ cup of milk 1 tablespoon of unsalted butter 1 cup of grated parmesan cheese 1 teaspoon of ground black pepper ½ teaspoon of ground nutmeg ½ tablespoon of chicken bouillon (Knorr) 1lb of spaghetti pasta of your choice
Directions
1. In a large nonstick pan over medium heat, cook the bacon until crispy. Once done, remove the bacon from the pan and allow it to rest in a plate with paper towel to absorb any excess grease. Be sure to reserve 2 tsp of the bacon grease.
2. Proceed to cook your pasta according to the instructions of the brand you have chosen.
3. When the pasta is ready, strain your pasta from the boiling water and reserve. You can optionally reserve a ½ cup of pasta water to mix with the sauce. This does not change the flavor of the sauce at all, it simply makes the pasta not dry out when reheated.
4. Using the same pan where you cooked the bacon, reheat 2 teaspoons of the bacon grease.
5. Sauté jalapeños, onions, and garlic for 2 minutes, the allowing the vegetables to get fragrant without burning.
6. Add heavy cream, milk, and butter and cook until the butter melts, stirring occasionally.
7. Add the bacon into the sauce, and season with black pepper, nutmeg, and chicken bouillon.
8. Add the grated parmesan cheese into the sauce, combining all ingredients until the sauce thickens.
9. Turn off the heat, and add the pasta into the sauce. Toss to combine, adding the reserved pasta water if necessary.
10. Serve with more grated parmesan and garnish to your liking. ¡Buen provecho!
Notes
I personally do not like to use store bought sauces if I can help it. I have nothing against store bought sauces, and think they’re a wonderful and a game changer when you’re super busy and need to fix a quick meal. I have used them, and will continue to do so when the situation requires me to do so. However, I try to avoid opening any jarred or canned sauce if I can help it! Making my own Alfredo sauce was not different. It’s a sauce that may sound like it's difficult to master, when in reality it only takes a couple of ingredients and about 20 minutes to prepare and season to your own liking.
Going to the store and buying the sauce may sound appealing, but if you have a few extra minutes to make the sauce yourself, the final result will be a game changer and will make your dish even more delicious. I promise!
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