Italian recipes
Alfredo Regatta
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15 min
Serves 2
Italian
Ingredients
- 1 medium onion, thinly sliced 1 medium onion, thinly sliced
- 1 cup button mushrooms (thinly sliced) 240 ml button mushrooms (thinly sliced)
- 2–3 tbsp olive oil 30–44 ml olive oil
- 1/2 cup milk 120 ml milk
- 1/4 cup evaporated milk 60 ml evaporated milk
- 1/4 cup heavy cream 60 ml heavy cream
- 2 1/2 tbsp unsalted butter 37 ml unsalted butter
- 3 tbsp grated Parmesan cheese 44 ml grated Parmesan cheese
- 1 1/2 tbsp flour 22 ml flour
- 3 clove garlic (minced) 3 clove garlic (minced)
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
- 1/2 lb fettucine or similar pasta (fettucini; long, flat shaped) 225 g fettucine or similar pasta (fettucini; long, flat shaped)
- Extra freshly grated Parmesan cheese (to server together with the pasta) Extra freshly grated Parmesan cheese (to server together with the pasta)
Method
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.
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.
Cook's notes
You can substitute the evaporated milk with regular milk if you want to.
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