This dish is the star of thickening sauces. At the end of cooking this meal you will have a mouthwatering sauce, but it will need to be thickened. Once you learn this skill, you’ll never look back.
This dish comes together very quickly, so make sure you prep everything before sautéing the chicken.
This pasta is perfect for when summer is at its peak and tomatoes from the market are sweet and juicy. It gets an umami punch from both the tinned mackerel and the Parmesan cheese. There is nothing sadder than pregrated Parmesan cheese, so splurge for a chunk. Grate it over the fettuccine before serving, using the small holes on a box grater or a Microplane.
A handy, helpful, and always-delicious roast chicken is a weeknight meal time-saver. I make two at a time on a weekend, so I have one for midweek recipes. And if you don’t cook on the weekend, those grocery store rotisserie chickens are perfect for making a quick dinner.
Fettuccine Alfredo consists of four ingredients: Parmigiano-Reggiano cheese, butter, fettuccine, and a pinch of salt. No cream. No eggs. Not even any black pepper. But this dish has been mucked up over the years with cream, thickeners, and worse. For our back-to-basics version, we limited our ingredient list to just five ingredients.