Today we will reveal the secrets of Alfredo Fettucini’s practice with pictures and facts! Although Nana has been very careful about calories recently, that is far from making Nana give up the fun of food. Alfredo Fettucini is Nana's favorite pasta. Alfredo is the name of a sauce. The ingredients used contain a lot of cream, so it is milky white. I often call it "white sauce" for short. Together with red tomato sauce and green pesto sauce, they make up the three most common sauces for pasta. Fettucini is a type of pasta. It should usually be an egg noodle the width of your thumb. Unlike Chinese soft egg noodles, Italian egg noodles still maintain the consistency and smoothness of pasta. And just like cooking other pasta, if you want to eat authentic pasta, in addition to adding some salt when cooking, don't cover the pot. The most important thing is to leave a little raw inside, that is, you can see a little bit of the pasta when you bite it. No cooked flour. Of course, as a traditional Chinese, you can fully cook pasta when making it at home. And I also strongly recommend cooking it well-done, because that can take care of older family members who have more stubborn tastes.

Also, making this Alfredo Fettucini requires less ingredients than making other pastas. Therefore, it is also very suitable for the majority of single IT people.

The picture above is what Nana made this morning. I only dare to make something like this and eat it in the morning. At least one serving of Alfredo Fettucini costs 800-900 calories.

In the picture, the order is clockwise starting from the first one in the upper left corner until the finished product.

Let’s talk about the ingredients to prepare first

80 grams of Fettucini pasta (Nana used Pappardelle from Marks & Spencer because it is wide enough, long enough, and strong enough! If not, you can use other thin pasta) A little bit.)

50 grams of butter (Nana used unsalted New Zealand butter, the bright one is actually very good)

100ml of light cream (Nana used low-fat butter) President Light Cream)

2 cloves of garlic (garlic tastes the same all over the world, you know.)

2 mushrooms (don’t buy too white ones, they don’t need to be sold). I bought some that were a little muddy and brushed them carefully when I got home)

A spoonful of parsley (it will be easier to say in English Diced/Shredded Parsley 1tbsp)

I don’t know what you think about the tools. Are you also very interested? In fact, it makes sense that if a worker wants to do his job well, he must first sharpen his tools. Nana’s pot was bought by Nana Mama from the Oriental Shopping Channel. I won’t mention the brand to save on advertising! But it’s really useful. The space alloy soup pot conducts heat very quickly, making the noodles soft easily but not rotten. It is a good partner for pasta and saves time. The wok consumes very little oil, has no fumes at all and is not easy to burn things. It is the first choice for healthy people.

Now that you have the ingredients and tools, it’s time to talk about the steps.

Boil about 300ml of water in a pot and add Fettucini noodles. Usually the pasta package will indicate how long it takes to cook the pasta. Pappardelle is a thicker variety of Fettucini, so it takes 8-10 minutes to cook. Of course, Nana's "space pot" must take the minimum value of 8 minutes, otherwise it will be too bad and not authentic. Remember to add half a teaspoon of salt and don’t cover the pot!

Melt the butter in the wok, remember to melt it over a slow or low heat, don’t rush it. At the same time, you can crush the garlic and cut the mushrooms into slices. When the oil is almost hot, add the garlic and stir-fry until the delicious aroma of garlic and butter emerges. Normally, the garlic should be a little burnt at this time, but because Nana's wok is special, you won't see it.

Add the prepared mushrooms and parsley and stir-fry until the food is evenly heated. At this time, you can already smell the charming flavor of Italian food.

When the mushrooms are almost cooked, you can add cream. At this time, still use a simmer or low heat to prevent the cream from boiling and foaming. I don't know the original reason, but I guess the boiling cream will cause too much water to escape and take away the flavor. The quality of the sauce was greatly compromised as a result. If you want the sauce to be thicker at this time, you can add some starch, which will add calories, but Nana is not doing it now!

After working on the sauce for a long time, the Fettucini is ready. It’s time to drain. If you can rinse it with cold boiled water, it will be smoother and stronger.

The drained pasta is ready for serving. Nana likes the blue and white porcelain that my Yangyang China is proud of. In fact, it is really suitable for pasta. Just think of it as a collision of Chinese and Western meanings. Remember to top it with the freshly made Alfredo sauce while it's still hot. Those who like the warm and rich aroma of dairy products can add Parmesan Cheese or Parmesan cheese powder. Wow, there are even more calories in it. Nana really wanted to hold back and not add it, but her rationality was defeated by her mouth!

Then you can happily sit down at the table and enjoy the delicious food.

My mood was brightened up early in the morning by this classic pasta. It’s just that God knows how many calories are in it. But Nana wouldn't be stupid enough to eat them all, at least leave some for Daddy. Aren’t men afraid of getting fat?