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.