Italia-no Fettuccine Alfredo

Chef Avtar Singh Rana

Ingredients for Fettuccine

  • 100 gms fettuccine pasta
  • Kosher salt
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup finely grated Parmesan, plus more for serving
  • Freshly ground black pepper
  • 3 gms thyme
  • 30 ml olive oil
  • 2 gms Basil leaves
  • 2 gms cherry tomatoes
  • 3 gms black olives

Recipe Preparation

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
  • Drain, reserving 2 cups of pasta cooking liquid.
  • Transfer 1 cup pasta cooking liquid to a large skillet.
  • Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly.
  • gradually add cheese, making sure it’s completely melted and incorporated before adding more.
  • Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets fettuccine completely.
  • Serve hot garnished with Parmesan cheese flakes, basil leave with cherry tomatoes.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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