Milanese Fettuccini Alfredo

Name: Milanese Fettuccini Alfredo
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 Tbsps butter, cut into pats; 237 milliliters chicken stock; 454 grams fettuccini; 591 milliliters ounces loosely packed), finely grated Parmigiano-Reggiano; 1 teaspoons saffron threads, 2 pinches; 6 servings Salt

Milanese Fettuccini Alfredo might be just the main course you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 568 calories, 27g of protein, and 26g of fat. This recipe serves 6. This recipe is typical of Mediterranean cuisine. Head to the store and pick up butter, saffron threads, salt, and a few other things to make it today. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert.

Instructions

Watch how to make this recipe.

Bring large pot of water to a boil over medium heat.

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Water

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Pot

Preheat the oven to warm, about 200 degrees F. Put a large serving bowl or a platter, for the pasta, into the oven to warm.

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Pasta

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Bowl

Oven

In a small pot over low heat, add the saffron threads and the stock.

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Saffron

Stock

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Pot

Let steep until ready to use.

When the water boils, season with salt, add the pasta and cook to al dente. Just before draining, add a ladle of the starchy pasta water to the pot with the saffron stock.

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Water

Saffron

Pasta

Stock

Salt

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Ladle

Pot

Drain the pasta.

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Pasta

Remove the bowl or platter from the oven and scatter with the butter pats.

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Butter

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Bowl

Oven

Add the pasta and pour in the saffron liquid.

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Saffron

Pasta

Sprinkle with half of the cheese and toss for 1 minute.

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Cheese

Add more cheese and continue to toss for another 1 to 2 minutes. Keep tossing until the pasta is evenly coated and cheese has melted into the saffron broth forming a creamy, lightly golden sauce.

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Saffron

Cheese

Broth

Pasta

Sauce

Serve immediately.

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Ingredients

Servings:

6Tbsps

butter, cut into pats 237milliliters

chicken stock 454grams

fettuccini 591milliliters

ounces loosely packed), finely grated Parmigiano-Reggiano 1teaspoons

saffron threads, 2 pinches 6servings

Salt

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.