Alfredo Regatta recipe Share this recipe on Facebook
A delicious pasta dish using a creamy garlic sauce. The sauce used in this recipe is a variation of the Alfredo sauce using milk, butter, cream, Parmesan cheese, flour, garlic and sauteed onions and mushrooms.
Preparation time: 5 minutes, Cooking time: 10 minutes, Serves: 2
1 medium onion, thinly sliced
1 cup of button mushrooms, thinly sliced
2-3 Tbsp olive oil
1/2 cup milk
1/4 cup evaporated milk
1/4 cup heavy cream
2 1/2 Tbsp unsalted butter
3 Tbsp grated Parmesan cheese
1 1/2 Tbsp flour
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 lb fettucine (fettucini) or similar (long, flat shaped) pasta
Extra freshly grated Parmesan cheese (to server together with the pasta)
Cook the pasta al dente, according to the instructions on the packaging. While the pasta is cooking, prepare the sauce.
In a saucepan over medium to high heat add the olive oil and saute the onions and mushrooms until the onions are transluscent. Remove from the pan and set aside.
Add the milk, evaporated milk and cream in the pan, bring to a boil and lower heat. Simmer for 5 minutes stirring constantly.
Add the butter and Parmesan cheese and whisk for 5 more minutes. Stir in the flour, 1/2 tablespoon at a time, whisking. Increase heat and stir vigorously for about 1 minute. Add the onions and mushrooms and stir until all ingredients are well blended together. Add the garlic and season with salt and freshly ground black pepper to taste.
Remove from heat and pour over the cooked and drained pasta. Toss well and serve in individual dishes, topped with extra freshly grated Parmesan cheese and freshly made garlic bread.
Notes and tips
You can substitute the evaporated milk with regular milk if you want to.
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