ALFREDO SAUCE PASTA
-
For Pasta:
-
Penne Pasta – 400 g
-
Water – to boil
-
Salt – as required
-
Oil – 1 tbsp
-
Bay Leaves – 2
For Sauce:
-
Thick Cream – 300 g
-
Parmesan Cheese – 35 g
-
Onion – 15 g
-
Butter – 25 g
-
Salt – as required
-
Pepper – as required
-
Parsley – 9 g
-
Mushroom – 65 g
-
In a large pot, bring 2 liters of water to a boil. Add salt to taste, bay leaves, and 1 tablespoon of oil. Once the water is boiling, add the penne pasta and cook until al dente. Remove the bay leaves, strain the pasta, and drizzle with a little olive oil and black pepper to prevent sticking.
In a pan over medium heat, melt the butter. Add chopped onions and cook until soft and translucent. Stir in the mushrooms and sauté for a minute. Then pour in the thick cream, season with salt and black pepper powder, and add the grated parmesan cheese. Let it cook for 2–3 minutes until the sauce thickens slightly.
Add the cooked pasta to the sauce and toss well to coat. Sprinkle with chopped parsley and serve hot.
Enjoy the creamy goodness! 😋🍝
