i want to know its recipe…and also the recipe of alfredo sauce…plzzzz
Re: pasta with alfredo sauce
This is how I make it:
I boil the pasta and keep it aside (I use tagliatella pasta)
Ingredients:
- 2 chicken breasts, cubed
- garlic, minced, about 2 or 3 pieces
- 2 or 3 onions, sliced in rings
- mushrooms, one small packet sliced thinly
- sweetcorn
- 2 cups of fresh cooking cream
- red pepper powder, salt and black pepper.
- Heat a few tbsp of olive oil and add half the onions. Fry till golden brown and add the garlic and chicken. Fry on medium heat till the chicken is almost cooked.
- now add the sliced mushrooms and fry a little more
- add the cream and season it with a little salt, black pepper, some red chilli powder. Keep on stirring on medium flame till the sauce thickens. Put the lid on and leave it slow flame till chicken is completely soft.
- Now add rest of the onion rings and canned sweetcorn. Taste it in the meantime to see if the seasoning is ok. Leave it slow fire till sauce is right consistency.
This is how I like my pasta alfredo. Ofcourse you can add whatever spices you like, in my opinion though the simpler the better :-)
Re: pasta with alfredo sauce
ShinNo, you know what, every time I make it, my sauce isn't as runny as I would like it to be. I have never put sweetcorn but I have tried adding cream to make it the right consistency. What gives?
Re: pasta with alfredo sauce
I thought alfredo sauce was made with a roux? Like where you brown some flour in a bit of oil and add milk to get a sauce.
Re: pasta with alfredo sauce
wht is roux?
Re: pasta with alfredo sauce
I thought alfredo sauce was made with a roux? Like where you brown some flour in a bit of oil and add milk to get a sauce.
yup, that is how i make....brown some flour in butter/oil, add milk to get sauce then add cheese
Re: pasta with alfredo sauce
ShinNo, you know what, every time I make it, my sauce isn't as runny as I would like it to be. I have never put sweetcorn but I have tried adding cream to make it the right consistency. What gives?
AJ, alfredo sauce is officially made with heavy cream, (parmesan) cheese and butter. But because I find that too 'heavy' I just use cooking cream and add a little cheese once the dish is ready. If you feel the consistency is too runny leave it on slow heat till the sauce thickens. I usually add some milk when I feel the sauce is too thick.
I add sweetcorn cuz I like the combination with alfredo sauce. Same goes for the onion rings, I like it when they're left a bit 'crunchy'. At the end it comes down to whatever your taste is. I used to buy it like this from my fav. italian shop and then one day decided to try it myself.