parmesan cream sauce for my fettuccine alfredo
(1 rating)
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I serve with Grilled Chicken Breast.
(1 rating)
yield
4 serving(s)
prep time
45 Min
cook time
50 Min
Ingredients For parmesan cream sauce for my fettuccine alfredo
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2 cdry white wine
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1/2 cchopped shallots
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2 tspwhole white peppercorn
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2 smsprigs of frsh thyme
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2 corganic chicken stock
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3 cheavey cream
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1 1/2 cfreshly grated parmesan cheese
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1 tspchopped fresh thyme leaves
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1 tspchopped fresh oregano leaves
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1/2 tspsea salt
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freshly ground white pepper
- FOR PASTA
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1 lbfettuccine pasta
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2 Tbspextra virgin olive oil
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2 tspminced garlic
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1/2 cdiced pancetta
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1 tspchopped fresh thyme leaves
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1 tspfresh oregano
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1/2 corganic chicken stock
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2 Tbspchopped parsley
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salt and pepper
How To Make parmesan cream sauce for my fettuccine alfredo
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1to make Parmesan Cream Sauce. In a large saucepan over medium heat , coomine the white wine, shallots, peppercorns and thyme. cook until the wine has evaporated to a few tablespoon,
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2add the chicken stock and continue to cook until the liquid reduces by half. add more creamand cook for several minutes more until the sauce is sllightly thickened. strain the sauce through a fine mesh wire into a mixing bowl.
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3combine sthe strained sauce with the grated parmesan thyme and oregano, blending until smooth. season to taste with salt and white pepper. set aside.
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4cook the fettuccine in the pot of boiling water until al-dente, tender but still chewy, . heat 2 tablespoon of olive oil in a large skillet over med heat,. add th garlic and cook until fragrant, about 1 minute. add the pancetta and chopped thyme and oregano and saute about 2 minutes more
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5stir in the chicken stock and stir and scrape witha wooden spoon to deglaze the pan. stir in the prepared parmesan cream sauce. cook only until heated through. when fettuccine is done drain it and add it immediately to the sauce in the skillet.
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6stir well. sever with your grill chicken breast.
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