Hitum pönnurnar á meðan síðan hleðst
Merki eru sett sjálfkrafa og geta verið röng. Skoðaðu hráefnin ef þú þarft að forðast eitthvað.
“The real Alfredo is just three ingredients”
Pasta dish from Italian cuisine
Ísabella Marín
Greint sjálfkrafa út frá hráefnalistanum og ekki tæmandi ofnæmisyfirlýsing. Lestu alltaf á umbúðirnar.
Cook the pasta in a large pot of well-salted boiling water according to package directions. Reserve 1 cup of pasta cooking water before draining.
While the pasta cooks, combine the heavy cream and butter in a large skillet over medium heat. Stir until the butter melts and the cream just begins to bubble.
Reduce heat to low. Whisk in the Parmesan a handful at a time until the sauce is smooth and glossy. Season generously with salt and black pepper.
Add the drained pasta to the skillet. Toss vigorously, adding reserved pasta water a splash at a time until the sauce clings to every strand.
Plate immediately, topped with extra Parmesan and freshly chopped parsley.
Í skammti
865
kcal
Hitaeiningar
27.2
g
Prótein
45
g
Fita
87.7
g
Kolvetni
4
g
Trefjar
Reserve at least a cup of pasta cooking water before draining — the starchy water is the secret to a silky sauce that clings to every strand.
Use freshly grated Parmesan, not pre-grated from a can. Pre-grated cheese contains anti-caking agents that make the sauce grainy.
Add the pasta to the sauce while still slightly undercooked — the final 2 minutes of cooking happen in the sauce, so the pasta absorbs all the flavour.
Uppskriftaaðstoð Matinn skrifaði þetta út frá upprunalegu uppskriftinni.
Alfredo does not reheat well from the fridge — the butter separates. If you do have leftovers, add a splash of cream and pasta water when reheating over low heat, stirring constantly.
Uppskriftaaðstoð Matinn skrifaði þetta út frá upprunalegu uppskriftinni.
The original Alfredo di Lelio from 1920s Rome had no cream — just pasta water, butter, and Parmesan. The cream version arrived via American adaptation and, honestly, it is delicious. This recipe honours both: a generous knob of butter, a splash of cream for body, and enough Parmesan to make a Roman blush. The key is an emulsified sauce, not a separated one — patience and pasta water get you there.
Spurningar frá fólki sem hefur eldað réttinn.
Kláraðu máltíðina.
