parmesan cream sauce for my fettuccine alfredo

Name: Parmesan Cream Sauce for my fettuccine Alfredo
Prep time: 45 min
Cook time: 50 min
Yield: 4
Ingredients: 2 cup(s) dry white wine; 1/2 cup(s) chopped shallots; 2 teaspoon(s) whole white peppercorn; 2 small sprigs of frsh thyme; 2 cup(s) organic chicken stock; 3 cup(s) heavey cream; 1 1/2 cup(s) freshly grated parmesan cheese; 1 teaspoon(s) chopped fresh thyme leaves; 1 teaspoon(s) chopped fresh oregano leaves; 1/2 teaspoon(s) sea salt; - freshly ground white pepper; ## FOR PASTA; 1 pound(s) fettuccine pasta; 2 tablespoon(s) extra virgin olive oil; 2 teaspoon(s) minced garlic; 1/2 cup(s) diced pancetta; 1 teaspoon(s) chopped fresh thyme leaves; 1 teaspoon(s) fresh oregano; 1/2 cup(s) organic chicken stock; 2 tablespoon(s) chopped parsley; - salt and pepper

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63 Pinches 1 Photo

Josephine Quick

Indianapolis, IN

Updated on Jan 21, 2012

I serve with Grilled Chicken Breast.

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prep time 45 Min

cook time 50 Min

method ---

yield 4 serving(s)

Ingredients

2 cups dry white wine
1/2 cup chopped shallots
2 teaspoons whole white peppercorn
2 small sprigs of frsh thyme
2 cups organic chicken stock
3 cups heavey cream
1 1/2 cups freshly grated parmesan cheese
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
1/2 teaspoon sea salt
- freshly ground white pepper
FOR PASTA
1 pound fettuccine pasta
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
1/2 cup diced pancetta
1 teaspoon chopped fresh thyme leaves
1 teaspoon fresh oregano
1/2 cup organic chicken stock
2 tablespoons chopped parsley
- salt and pepper

How To Make parmesan cream sauce for my fettuccine alfredo

Step 1

to make Parmesan Cream Sauce. In a large saucepan over medium heat , coomine the white wine, shallots, peppercorns and thyme. cook until the wine has evaporated to a few tablespoon,

Step 2

add the chicken stock and continue to cook until the liquid reduces by half. add more creamand cook for several minutes more until the sauce is sllightly thickened. strain the sauce through a fine mesh wire into a mixing bowl.
Step 3

combine sthe strained sauce with the grated parmesan thyme and oregano, blending until smooth. season to taste with salt and white pepper. set aside.
Step 4

cook the fettuccine in the pot of boiling water until al-dente, tender but still chewy, . heat 2 tablespoon of olive oil in a large skillet over med heat,. add th garlic and cook until fragrant, about 1 minute. add the pancetta and chopped thyme and oregano and saute about 2 minutes more
Step 5

stir in the chicken stock and stir and scrape witha wooden spoon to deglaze the pan. stir in the prepared parmesan cream sauce. cook only until heated through. when fettuccine is done drain it and add it immediately to the sauce in the skillet.
Step 6

stir well. sever with your grill chicken breast.
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