John Myers
Roman Style Ribbon Pasta – Fettucine Alla Roma
The perfect roman style ribbon pasta – fettucine alla roma recipe with a picture and simple step-by-step instructions.
To garnish:
- 4 g Chicken broth, Kraft bouillon
- 300 g Water
- 60 g Parmesan, finely grated
- 40 g Unsalted butter
- 1 medium-sized Clove of garlic, fresh
- 1 tsp Herbal mix, Italy
- 1 pinch Black pepper, fresh from the mill
- 2 tbsp Parmesan
- 1 pinch Paprika powder, mild
- Chilli flakes, red, dried, small pinch, (e.g. Pul Biber)
- Basil or frisée leaves
- Dissolve the chicken stock in the boiling water. Add the pasta and cook for about 10 minutes until al dente (follow the instructions on the package).
- Melt half of the butter in a sufficiently large pan over moderate heat and squeeze the garlic clove. Sprinkle half of the cheese on top and stir together with 8 tablespoons of the noodle broth to a creamy sauce. Switch to medium heat. Remove the pasta from the broth with a pasta tongs or spoon and add to the pan. Do not discard the broth!
- Mix the pasta with the sauce, adding the remaining butter, the Parmesan, the herbs and the pepper, adding the hot pasta broth by tablespoon. Add as much broth and stir until a creamy sauce envelops the pasta. Place immediately on the preheated serving plate, garnish, serve warm and enjoy!
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