Spaghetti Alfredo
Fettuccine Alfredo are a first course consisting of fettuccine seasoned with butter and Parmesan. In Italy, the common denomination of this dish is fettuccine with butter and parmesan. Melting the cheese over the butter creates an emulsion that forms a smooth, rich coating on the dough.
Ingredients
(4 people)
400 g of Bio Berruto 1881 spaghetti
1 chicken breast (already steamed)
2 broccoli
80 g of butter
50 g of Parmigiano Reggiano
100 g of fresh cream Confit tomatoes to taste
Nutmeg to taste
Garlic powder to taste
Salt and Pepper To Taste.
Preparation
- Cut both the already cooked chicken (into bite-sized pieces) and the broccoli (dividing the florets) and cook the pasta al dente in salted water
- In a large pan, melt the butter, add the chicken nuggets and brown them over high heat.
- Add the broccoli (already blanched with a little pasta cooking water)
- Pour in the cream and reduce, then season with salt, pepper, nutmeg and garlic
- Drain the pasta in the pan and stir in the cooking water
- Turn off the heat, add the grated Parmesan cheese, continuing to whisk until you create a cream that binds everything together
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