Tricolour Fettuccine Alfredo
I already know what my son loves the most – nilaga or sinigang na baboy, chicken curry (he lovingly calls yellow chicken), adobo (picture the kiddo singing “chicken adobo” to the tune of Black Eyed Peas’ Bebot song) and pasta with white sauce. Fettuccine Alfredo tops his list.
Second time for Lasang Pinoy, Sundays, here is another recipe for tricolour fettuccine (egg, tomato and spinach) with basil leaves freshly picked from my little indoor herb garden.
400g Fresh fettuccine tricolour, cooked in boiling water until aldente
Alfredo sauce (creamy sauce with cheddar and Parmesan Cheese)
Sliced button mushrooms
Fresh basil leaves (optional)
Extra virgin olive oil
Salt and pepper
Heat olive oil in a pan. Fry garlic until aromatic. Add salami and fry until cooked. Add mushrooms and cook for another 2 minutes. Add Afredo sauce and fresh basil leaves and cook over medium heat for about a minute. Serve the sauce over cooked pasta, sprinkled with more Parmesan cheese.