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:

  1. Cook the pasta in boiling water in a large pot by adding salt and olive oil.
  2. Warm the butter and cream in a saucepan or skillet. Season with salt and freshly ground black pepper.
  3. Grate the parmesan cheese and place half of it into a large serving bowl. Pour the warm butter/cream mixture over the top.
  4. 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.
  5. Serve Fettuccine Alfredo immediately as a main course or accompaniment to meat or salad.