Ribbon pasta Roman style – Fettucine alla Roma

Ingredients for 2 servings:

• 80 g fettuccine
• 4 g chicken stock powder (strong bouillon)
• 300 g water
• 60 g Parmesan, finely grated
• 40 g butter
• 1 medium-sized garlic clove(s), fresh
• 1 tsp Italian herbs, mixed
• 1 pinch(s) black pepper, freshly ground
• 2 tbsp Parmesan, coarsely grated
• 1 pinch(s) of paprika powder, red, mild
• n. B. Chili flakes, red, dried, small pinch, (e.g. Pul Biber)
• Basil leaves or frisée leaves
• 2 slice(s) of tomatoes, red, fully ripe

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Finely seasoned tagliatelle pasta in a butter and cheese sauce, a delicious starter.

Dissolve the chicken stock in boiling water. Add the pasta and cook for about 10 minutes until al dente (follow the package instructions). Melt half of the butter in a sufficiently large pan over moderate heat. Press in the garlic clove. Sprinkle in half of the cheese and stir it into a creamy sauce with 8 tablespoons of the pasta stock. Reduce the heat to medium. Remove the pasta from the stock with pasta tongs or a spoon and add it to the pan. Don’t discard the stock! Mix the pasta with the sauce, adding the remaining butter, Parmesan cheese, herbs, and pepper, adding the hot pasta stock a tablespoon at a time. Add enough stock and stir until a creamy sauce coats the pasta. Transfer immediately to a warmed serving plate, garnish, and serve warm.