Student who is selected for the Chef of the day is Ms. RUTHWIKA (BCT&CA 2ND SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. She is very talented student, always striving to perfect the art of cooking.
Ingredients
500 gms Fettuccine Pasta
50 gms Butter
2 nos Garlic cloves, minced
400 ml Heavy cream
4 gms Salt
200 gms Parmesan Cheese, shredded
5 gms Black pepper, crushed
4 sprigs Parsley, chopped
2 litres Water
10 gms Salt
50 ml Olive oil
Method
Cook the pasta in boiling water in a large pot by adding salt and olive oil.
Warm the butter and cream in a saucepan or skillet. Season with salt and freshly ground black pepper.
Grate the parmesan cheese and place half of it into a large serving bowl. Pour the warm butter/cream mixture over the top.
Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the parmesan. Toss to combine, thinning with pasta water if necessary.
Serve Fettuccine Alfredo immediately as a main course or accompaniment to meat or salad.
