Alfredo pasta is a classic Italian-American dish known for its creamy and rich sauce. The dish traditionally features flat, wide ribbons of pasta. Fettuccine or tagliatelle work well but you can use linguine or spaghetti too. The broad surface area of the pasta allows it to hold and absorb the creamy sauce.
The Alfredo sauce is a simple yet luxurious combination of butter, heavy cream, and grated Parmesan cheese. Some variations may include garlic, salt, and pepper for added flavour. The sauce is simmered until it thickens, creating a velvety texture.
Authentic Alfredo sauce uses freshly grated Parmesan cheese. The cheese contributes a salty and nutty flavour, enhancing the overall richness of the dish.
Butter is a fundamental ingredient in Alfredo sauce, contributing to its smooth and velvety consistency.
- Set oven to warm.
- Prepare the pheasant breasts and pat dry with a paper towel.
- Season well. In a large skillet, heat 1 tablespoon of butter and a splash of garlic Yorkshire Rapeseed Oil over medium-high heat.
- Brown meat on both sides and then transfer to an oven-proof bowl.
- Cover with foil and keep warm in the oven.In the same skillet, lower heat to medium and add more oil/butter if needed.
- Add minced garlic and sauté for 30 seconds.
- Then add 300ml wine and dried thyme and simmer for 1 minute.
- Next, add 300ml chicken stock and 200ml Longley Farm cream and bring to a simmer. Add the Difatti pasta and stir until the strands are completely submerged. Simmer for 8 to 10 minutes or until pasta is al dente, stirring frequently.
- Add grated Parmesan, and stir well.
- Slice the pheasant breasts and serve with pasta while it’s hot.
This recipe works well with any game bird and also chicken.