Fettuccine Alfredo


100 g Parmigiano-Reggiano cheese, freshly grated   
200 ml heavy cream  
1 broccoli
1 onion  
1-2 сloves of garlic  
100 g butter
2 tbs olive oil
Almond slices
Freshly grated salt, pepper, nutmeg


Cook the broccoli in a salted water until crisp-tender.
Fry  chopped onion and garlic in olive oil in a large sauce pan for a few minutes. Add cream and butter, turn the heat on to medium and cook until cream and butter are melted together. Reduce the heat and add the cheese, bring to a simmer, until the cheese melts. Remove from the heat. Add the salt, fresh ground pepper and nutmeg.
Bring a large pot of water to a boil, add a salt and the fettuccine, cook for 1 minute. Drain and add to a pan with sauce. Stir well, mixing the cheese in and coating all of the pasta with the sauce.
Serve immediately with broccoli, sprinkling additional slices of  Parmigiano-Reggiano cheese and roasted almond slices on top.

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