![]() Ingredients 2 boneless, skinless chicken breasts (10 to 12 ounces total) Kosher salt freshly ground pepper 1 large shallot 3 garlic cloves Handful chives 5 tablespoons extra-virgin olive oil, divided Pinch of crushed red pepper flakes 2 cups cherry tomatoes (12 ounces) 2 tablespoons red wine vinegar If you go a tiny bit over, the bright and juicy tomato pan sauce will camouflage your mistakes. Cooking them almost all the way through on one side will result in a chewy crust and superlative browning, and prevents the chicken from overcooking. But when they're good, they bring power to the paillard. ![]() They're quite lean-which is what some people love about them-and that's exactly what can cause them to be bland and dry. ![]() Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.Andrea Gentl, Martin Hyers/"That Sounds So Good"ĭespite their enduring popularity, boneless, skinless chicken breasts can be very disappointing. Photographs copyright © 2017 by Peden + Munk. Source: Reprinted from Back Pocket Pasta. Plate in bowls topped with a few grinds of black pepper and more Parmesan cheese, if desired.Return the pasta to the pot and toss rapidly until all the noodles are coated and the sauce has thickened somewhat. Gradually whisk in the Parmesan, adding it by the handful and making sure it has melted before adding more.(It will seem pretty thin, and you might worry that it is too loose, but fear not.) Once you've added all of the butter, the sauce should look creamy and glossy, not greasy and broken. When it comes to a simmer, gradually whisk the butter into the pasta water, one piece at a time, waiting until one piece melts before adding another. Return the pasta pot to medium heat and add the pasta cooking liquid.(I know I usually don't drain the pasta, but in this one case I make an exception because it's Carla's recipe and I trust her implicitly when it comes to cooking.) Reserving 1 1/2 cups of the pasta cooking liquid, drain the pasta and let sit in a colander while you prepare the sauce. Add the pasta and cook until al dente according to package directions. Add 2 tablespoons of the salt and return to a rolling boil. IngredientsĨ tablespoons (1 stick) unsalted butter, cut into a few piecesģ/4 cup finely grated Parmesan cheese (but not Microplaned), plus more for serving ![]() At least, that’s what it tastes like to me.” Spoken in true Carla fashion. “Whoever you make this for will know instantly that you love them very much. The sauce is a glossy emulsion of butter and starchy pasta water, which she finishes with lots of black pepper, like you would a carbonara. Her recipe is a true Alfredo, which means no cream, milk, or flour. “My mom cooked this for me most Saturday nights when I was growing up, and I used to throw my body over the bowl to keep my dad from eating half of it out of my plate (then I’d yell at him to stop eating it straight out of the pot),” Carla told me. Alfredo is her favorite back pocket pasta. We met while working together and discovered that her family also hails from Avellino, a small province outside of Naples, so we developed an immediate kinship. This recipe comes from one of my dearest friends, Carla Lalli Music. Get the recipe below, and discover the alfredo pasta you've been missing your entire life.įrom Back Pocket Pasta by Colu Henry Notes It's simple, classic perfection, and once you make it for yourself, you'll be eating it straight from the pot.Īmong all the gorgeous pasta recipes in Back Pocket Pasta, from BLT Pasta to Tuscan Kale Caesar Pasta, this back-to-basics recipe is first on our list. ![]() The five-ingredient recipe is a reminder that true alfredo - as in, the alfredo Italians actually make in Italy - is nothing more than the harmonious marriage of starchy pasta water, plenty of butter, freshly grated parmesan cheese, salt, and freshly ground pepper. The recipe comes Colu's close friend Carla Lalli Music, food director of Bon Appétit magazine, where the cookbook author used to work as well. Allow me to introduce you to Colu Henry's recipe for Fusilli Alfredo from her new and highly anticipated cookbook, Back Pocket Pasta: Inspired Dinners to Cook on the Fly. When you think of alfredo pasta, you might think of using heavy cream, milk, flour, and cheese. ![]()
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