3/4
taza de queso Roquefort o cualquier “blue cheese”, desmoronado
1 1/4
taza de queso Parmesano rallado (5 oz)
1/4
cucharadita de nuez moscada molida
Sal, si la deseas
Pimienta recién molida, si la deseas
1
caja (16 oz) de fettuccine
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Instrucciones
1
En una olla de 2 cuartos de galón, derrite la mantequilla a fuego medio alto. Agrega y cocina los echalotes de 1 a 2 minutos moviendo constantemente hasta que estén transparentes. Agrega el ajo y cocina de 30 segundos a 1 minuto.
2
Agrega el vino y deja que se evapore un poco. Agrega la crema, la nuez moscada, los quesos, la sal y la pimienta. Reduce la flama a media y déjala cocinando de 15 a 20 minutos a fuego medio hasta o hasta que se reduzca a 3/4 de su volumen original. No se va a hacer muy espesa.
3
Cocina fettuccine como lo indican las instrucciones del paquete. Retira a un lado.
4
Sirve con la pasta y agrega, si lo deseas, queso Parmesano y Roquefort adicional.
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Consejos de expertos
consejo 1
Si deseas utilizar queso Cabrales, que es la versión española del queso Roquefort
consejo 2
Puedes utilizar pasta más delgada como vermicelli o pelo de ángel.
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