Empty My Fridge
Brown Butter Alfredo That Tastes Better Than Restaurants
Ingredients
- Pasta2 ½ cups
- Butter½ cups
- Garlic4 cloves
- Shallot½ cups
- Thyme½ tbsp
- Rosemary½ tbsp
- White wine¼ cups
- Parmesan cheese · grated1 cup
- Heavy cream½ cups
- Salt
- Black pepper
- Chili flake · crushed flakes¼ tsp
Instructions
- Bring a large pot of water to a boil, salt it, and cook the pasta until al dente.
- Meanwhile, heat a large skillet over medium-high heat and melt the butter, stirring often, until it browns.
- Lower the heat, then add the shallot, garlic, rosemary and thyme. Cook for about 1 minute, until the shallot is tender and the garlic smells fragrant.
- Add the white wine and let it reduce for about 2 minutes.
- Add the cream and grated parmesan and stir until the cheese melts and the sauce is smooth.
- Add a little pasta water and stir to combine.
- Add the cooked pasta and toss until fully coated and the sauce thickens.
- Serve warm, topped with chopped parsley and extra parmesan.
Summarized from Cafe Delites's video. Watch it for the details.
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GarlicCheeseCreamParmesan cheeseHeavy creamPastaShallot
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