Pasta Alfredo
For years during my childhood, I requested this Alfredo recipe from my grandmother as a birthday dinner. I got the idea of adding cooked ham to the Pasta Al Fredo from my grandmother. I then added some garlic myself and switched from the wide fettuccine to the thinner tagliatelle pasta. A very tasty and quickly prepared pasta dish.
Send shopping list to Bring!Preparation
1. Cook pasta
- 3000mlWater
- 24gCoarse salt
- 100gTagliatelle
Put water in cooking pot, add salt (8 g per liter or 30 g per US gallon) and cook tagliatelle al dente in it. Use less salt than usual for the pasta water, because the pasta water is used for the preparation and therefore the pasta becomes too salty with the usual 16 g salt per liter or 60 g per US gallon.
2. Prepare the pasta
- 30gButter (unsalted)
- 50gParmigiano Reggiano (freshly grated)
- 30gHam
- 1.5gGarlic (fresh)
- 6tbPasta water
Put butter in a large frying pan and melt it on low heat. Finely chop the garlic and add it to the melted butter in the frying pan. Cut ham into small slices and add to frying pan as well. Cook on low heat (heat level 1.5/9) until pasta is cooked through. Finely grate cheese and set aside. When the pasta is al dente, add directly to the butter in the frying pan. Mix everything together briefly, then sprinkle the cheese over the top, pour half of the pasta water over the top, and mix everything well until the cheese melts and you have a creamy sauce. If too thick add more pasta water and if too runny add more cheese.
