Description
Simple but exquisite, the sauce was invented by Alfredo Di Lelio owner of the restaurant Alfredo alla Scrofa in Rome for his ill wife. Sauce it my dear half so much that he included, according to legend, his restaurant's menu. I present a free reading of this classic sauce. Gentle, creamy, with two kinds of cheese and chicken sauce for pasta will appeal to all family members from young to old.
Ingredients
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Pasta
250 g
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Chicken fillet
300 g
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Cream
250 ml
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Butter
30 g
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Parmesan
150 g
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Cheese curd
50 g
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Salt
-
Black pepper
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Seasoning
1.5 tsp
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Nutmeg
1 pinch
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Greens
2 sprig
Cooking
Chicken fillet cut into cubes, season with salt and pepper, sprinkle with Italian herbs. In skillet, heat butter and fry fillet until Golden brown.
Roasted fillet remove from the pan.
In a pan pour the cream, bring to a boil. Add cream cheese and Parmesan. Season with nutmeg. Cook to melt cheese and until the sauce thickens.
Cook pasta in boiling salted water according to instructions on the package. To drain the water. To the sauce add the finished pasta with chicken. Mix well. Warm up.
To serve, sprinkle with chopped herbs. Bon appetit!
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