Fettuccine with cream sauce
4 servings
30 minutes
Fettuccine with creamy sauce is a true embodiment of Italian gastronomy, simplicity, and sophistication. This dish originates from Rome, where pasta with rich creamy sauce became popular for its richness and tenderness. The creamy sauce made from heavy cream soaks each strand of fettuccine, while added chicken breast gives the dish juiciness and a rich flavor. The light spiciness of black pepper and sea salt reveals the harmony of ingredients. Fettuccine with creamy sauce pairs perfectly with white wine and fresh herbs, and their soft, velvety texture makes them a comforting and warming dish. An ideal choice for a cozy dinner or romantic evening.
1
Put water to boil. In the meantime, pour cream into the pan (preferably thick cream, for example, 23%), add salt and pepper, and add chopped chicken (pre-fried or baked, depending on your taste preferences). Let the sauce simmer on medium heat until it starts bubbling with rare bubbles.
- Cream 25% fat: 250 ml
- Chicken breast: 200 g
- Sea salt: to taste
- Ground black pepper: to taste
2
Add salt to boiling water and cook the spaghetti for 6 minutes.
- Fettuccine: 250 g
- Sea salt: to taste
