I enjoy almost any type of pasta but for whatever reason I like the look and texture of fettuccine and pappardelle. Once, in Chandarana, I found some very wide pappardelle and for a week I went pasta crazy.
The pappardelle is a much broader pasta than fettucine and looks splendid served on a plate.
I have 2 sauces which I like to cook with these pastas. Let’s start with Alfredo sauce for the vegetarians. The quantity is for 4 persons.
- 90 gr of butter
- 150 gr of heavy cream (whipping cream)
- 90 gr of grated parmesan cheese – I use the Aberdare Parmesan grated cheese. Almost all supermarket chains have it and the price is very reasonable. Remember that I prefer using local product
- Finely chopped parsley to taste
- Pappardelle or Fettuccine pasta
- Salt and pepper
- Cook the pasta in a large amount of slightly salted water until al dente. Please, be generous with the water when you cook pasta
- In a pan or pot, under medium heat, melt the butter and cream.
- Add the parmesan cheese and stir until homogeneous. cook until the sauce becomes creamy and silky
- Check for salt and add pepper to taste. Be careful , Parmesan cheese can be salty
- Plate the pasta. A large pasta bowl make the dish so nice and restaurant style. Pour the sauce on top, sprinkle with a bit of finely chopped parsley and you are done. Enjoy it with garlic bread.
Tips – remember that it takes longer in Nairobi than Mombasa to cook pasta. So forget about the timing on the package. Add at least 3 to 5 more minutes cooking time. Al dente means firm to the bite