suleimancooks
Garlic Parmesan Pasta🧄🧀 To all the dairy-intolerant mutants out there (including me)… this was soo good. Garlic + parmesan is a combination that never misses. Ingredients: 1kg chicken 500g fettuccine Parmesan (as much as your arteries can handle ) Oil or butter Chicken Seasoning: In the video 🙂 Sauce: 1 onion 8 garlic cloves 350ml double cream Parmesan Mozzarella Fresh parsley Salt Method: 1️⃣ Marinate the chicken for at least 1 hour with the seasonings shown in the video. I also added 2 tbsp of flour to give the chicken a light crust, but that’s completely optional. 2️⃣ Heat some oil in a pan and shallow-fry the chicken until golden on both sides. Once cooked, remove and set aside. 3️⃣ Meanwhile, cook the fettuccine in salted water until al dente. 4️⃣ Don’t wash the pan—we want all those flavours left behind. Add the onion and sauté until softened and browned, then add the garlic and cook for 1 minute. 5️⃣ Pour in the double cream and add a splash of pasta water to loosen the sauce slightly. 6️⃣ Add the cooked pasta and toss until fully coated. Stir in the parmesan, then taste before adding any salt, as parmesan is naturally quite salty. Add mozzarella too if you want an even creamier sauce. 7️⃣ Finish with fresh parsley, slice up the chicken, and serve it on top! #fyp #easyrecipes #garlic #parmesan #pasta
Velcheva Julia
SOMETIMES THE BEST SAUCE IS TIME. I made that iconic homemade pasta right inside a 43-kg wheel of Parmigiano Reggiano. And no — Italians don’t use it just for show 🤓 Real Parmigiano Reggiano is aged for at least 12 months, but more often 24–36 months (and beyond, the flavor only gets deeper). Mine was aged 36 months. During this time, the cheese transforms from the inside out: proteins slowly break down into amino acids — that’s where that intense umami flavor comes from, similar to a rich, well-made broth. And those little crunchy bits? No, that’s not salt 🙂 Those are tiny crystals that form in aged cheese. They give that delicate crunch and that unmistakably luxurious texture. This is my favorite kind of Parmesan — bold, deep, complex, slightly sharp 🤤 And the best part? This recipe is incredibly easy to recreate at home: pasta + good cheese. Nothing extra. Pure pleasure 😌 So tell me — how do you like your pasta? 🍝 #reinavelcheva #byvelcheva #parmigiano #pasta
