A recipe version of the American-Italian modern classic Pasta Alfredo. This slightly hot version has been on the NY Times Top 50 list of the best recipes!
4 servings
Ingredients
500 g fettucine
100 g butter
1 tbsp crispy chili oil
2 cloves of garlic
5 dl cream
1 egg yolk
150 g grated parmesan cheese
60 g fresh baby spinach
500 g chicken fillets
0.5 lemon
1 teaspoon of bicarbonate
Salt & Pepper
Description:
- Shred the chicken and marinate in bicarbonate and a little water for 30 minutes.
- Grate all the cheese so that it is ready.
- Melt the butter and add the chili chip.
- Grate the garlic cloves.
- Fry for a minute.
- Pour in the cream and egg yolk and bring to a boil. Lower the heat and allow to reduce.
- Squeeze the lemon over the chicken and fry in butter. Salt and pepper.
- Add the chicken to the cream.
- Boil the pasta water.
- Gradually add the grated cheese to the cream until almost everything is in.
- Cook the pasta almost done. Save a couple of deciliters of pasta water.
- Drain and put the pasta in the pot.
- Mix in the spinach.
- Pour over the remaining cheese and pour over pasta water.
- Mix around and serve.
Pairs with:
Both red and white wine go with this!