This week Stephanie Pellny, The Gastronautpresents us his infallible recipe Spaghetti Alfredo quickly and easily.
Follow the steps:
- 50 grams of butter
- 50 grams of unprepared flour
- 1 liter of fresh milk
- 200 grams of chopped English ham
- 250 grams of spaghetti
- Salt, pepper and nutmeg to taste
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For the sauce, in a saucepan over medium heat, melt the butter and add the unprepared flour to make a ‘roux’, which is a mixture of equal parts of butter and flour. Stir continuously for a few minutes so that the flour finishes cooking, about 5 minutes or until the mixture dries. Pour a liter of cold fresh milk, it is important that it is at this temperature because when it comes into contact with the hot ‘roux’, it will avoid the formation of lumps. In any case, I recommend mixing non-stop, ideally with a wire whisk. Continuing to stir, after about five minutes it will come to a boil and the mixture will have thickened enough to cover a tablespoon. At that time, we remove from the fire. It would be enough to add the chopped ham to taste and rectify the seasoning with salt, pepper and nutmeg to taste. To serve, prepare the spaghetti according to package directions so that they are al dente, drain and add directly to the sauce. Top with the parmesan on the plate and enjoy.
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