Classic pasta – ALFREDO

Serve 4-6 persons
Cooking time: 15 minutes

Rich and at first glance not typically Italian, this simple cream sauce is a nice and rather different alternative to the well-known salsas and sugi. So salsa di alfredo enjoys great popularity throughout Italy and, in different guises, is often used as the basis for vegetable sauces; e.g with mushroom. One of its great advantages is that it is very quick and easy to prepare – the sauce is ready to be served straightaway with pasta.

INGREDIENTS:
500 pasta
100 g butter
150 g freshly grated parmesan
350 ml light cream
1 bunch flat-leaves parsley
Salt
Freshly ground pepper
Fresh thyme to garnish

HOW TO MAKE:
1. Cook the pasta al dente in a big saucepan of bubbling, salted water.
2. At the same time, melt the butter in a skillet and add the parmesan and cream, stirring constantly over low heat. Allow the sauce to thicken slightly.
3. Add the parsley, season the sauce with salt and pepper to taste, and stir well.
4. Drain the pasta and keep it warm in a saucepan. Add the sauce and mix together well.

COOKING TIPS:
Salsa di alfedo is light and relatively colorless. When you want to create a feast for the eyes too, it is a good idea to used colored pasta to brighten up the meal a little. Red pasta works well. Fresh herbs such as thyme, rosemary, oil basil are very suitable for the garnish.