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Hey Welcome back to www.noreciperequired.com, hope youíre doing well tonight. So Iím super
excited tonight because I get to show you one of my childhood favoritesÖFettuccine
Alfredo. For years and years, I thought this was this complex dish, only to be had in restaurants.
Itís not. Itís got 3 or 4 or 5 ingredients in it. Really simple to make at home, no big
deal. Going to throw a little bit of grilled chicken in mine, make it a little bit more
substantial, not that Fettuccine Alfredo really needs to be more substantial. Letís go ahead
and get to it. Ok, so first thing Iím going to do for our
Fettuccine Alfredo is actually drop my pasta. Iím using a dry pasta, obviously itís fettuccine,
but if you donít have fettuccine, any of these long spaghettiís workÖfettuccine,
linguini, spaghetti. Iím going to drop in enough for two people, my wife and I eating
tonight. Iím just going to let that cook down, obviously salted water, once it gets
down there Iím going to give it a good stir. Letís go ahead, while thatís cooking, we
will start on our sauce. Ok, while our pasta is cooking, Iím going
to reduce down some heavy cream. This is obviously the base of an alfredo sauce. Iíve got probably
half a pint in here, and Iím just going to let that come to a boil and cook down for
a few minutes. You do want to be careful when youíre doing milk or cream like this, to
make sure it doesnít boil over; that can catch on fire. When you do it, watch it, donít
walk away for too long. Once it reduces by a little bit, weíll come back and add some
of the other ingredients. So my sauce, or cream, itís just cream right
now, continues to reduce. Every once and a while, Iíll come over and just scrape the
sides a little bit because it will tend to evaporate most on the sides, and ah thereís
a chance it could burn on there, on the sides if you donít scrape it down. I want it to
get a little bit thicker than this, probably about 1/3 reduced. Weíll come back, weíll
come back then. My pasta is about a minute from being done,
so what Iím going to do, my, my cream is reduced enough. If it hadnít, Iíd just turn
up the heat and let it reduce a little bit more. If itís over reduced just add a little
water, no big deal. So then I added probably a 1/3 of a cup of grated parmesan cheese,
and then I want to give it a good number of crunches of ground black pepper. And then
just go ahead and stir and let that combine. The cheese is going to melt in there, the
pepper which is really key to this dish, is really going to lend is spiciness and bite
to it. Again itís perfectly ok if you think itís a little too thin now, once the pasta,
and the starch from the pasta, hits this cream, itís going to thicken up nicely. And again,
you can always thin it out with some more cream or let is cook a little bit more to
get thicker. Notice I didnít add any salt yet, because Iím going to add pasta directly
from my pasta water, the water is already salted, which will bring salt into the dish
as well. Weíll do a final seasoning at the end.
So my pasta is now fully cooked, ready to come out, itís the perfect al dente, maybe
a little bit under, so Iím going to turn the heat up on the sauce here, and Iím just
going to go ahead and take the pasta directly from the water, and drop it into, into my
sauce here. Take a few spoonfuls out there, and that should be good. Then we go ahead
and we give it a little toss. And again, weíre kinda looking for the um, the consistency,
the right consistency, which is why we turned the heat up on the sauce, that will help evaporate
out the water and get that sauce, or get the alfredo to the right consistency. Once we
kinda just toss it around a little bit, Iím going to finish this up with a pat of butter,
and let that kinda mix in. Iím going to put the heat back on low now, and Iím actually
going to drop in, this is a little optional, but I actually got an egg yolk here, I like
to add that egg yolk, again for the flavor and as well as the thickening, But then it
also adds a nice yellowish color to the um to the alfredo as well. Make sure that is
nicely tossed. Then we give the sauce a little bit of a taste. This one could use a little
bit more salt and a little more pepper, so Iím just going to add that now. Iíve got
a little bit of grilled chicken, that I cooked yesterday, and just took out of the fridge.
You can definitely throw, Iím going to throw a bunch of that in there, and toss it, along
with a little bit of scallion, diced scallion. Traditionally youíd use parsley, but I donít
have any parsley, so Iím just going to go ahead and use scallion. And again letís toss
it. That chicken will heat up right in the sauce here. And now, this is now looking a
little thicker than what I want, so what Iím going to do, is just add a touch more milk,
no big deal. And then weíre going to be ready to serve, letís go ahead and plate this.
Ok, here we are with our Fettuccine alfredo with a little bit of grilled chicken in there.
Go ahead and spoon that right in the middle of your pasta bowl. You want to give it that
nice twist to get it good and high, maybe a little touch more on there. And then Iíve
got, a little bit of that extra scallion for garnish, some green on there is nice, and
then I reserved a little bit more parmesan cheese, right on top. There you go, Iíll
see you next time on www.noreciperequired.com