Sconty empire

  Chicken Alfredo Time: 55 minutes  The Roman dish fettuccine Alfredo has a distant American cousin called chicken Alfredo. Only a few simple ingredients were used to make the original recipe, which Alfredo Di Lelio invented in 1908: creamy, delicious butter, Parmigiano-Reggiano, and pasta water.  INGREDIENTS Yield : 6 servings 10tablespoons unsalted butter 2large boneless skinless chicken breasts (1 pound total), patted dry Kosher salt (such as Diamond Crystal) and black pepper 2tablespoons extra-virgin olive oil 1pound fettuccine, linguine or spaghetti 1½cups heavy cream 6ounces (about 2 cups) freshly grated Parmigiano-Reggiano Fresh nutmeg, for grating (optional) Fresh chopped parsley, for serving (optional). PREPARATION for Chicken Alfredo Step 1 Take the butter out of the fridge, cut it into 10 tablespoons and set aside. Season both sides of the chicken breasts well with salt (about 2½ teaspoons total) and pepper. Bring a large pot of well-salted water to a boil for the pasta. Ste

  Linguine With Lemon Sauce This recipe's simplicity is what gives it its beauty. All you need is pasta, a lemon, some butter, a lot of heavy cream, and some of the best Parmesan you can find. INGREDIENTS Yield: 4 servings 2tablespoons butter 1tablespoon freshly grated lemon zest, plus more for serving ½pound fresh or dried linguine 4tablespoons heavy cream 2tablespoons freshly squeezed lemon juice 2tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side. PREPARATION  For  Linguine With Lemon Sauce Step 1 Bring a pot of salted water to boil. Step 2 Heat the butter in a skillet and add the lemon zest. Step 3 Drop the linguine into the boiling water. Cook pasta according to package directions. Drain. Step 4 Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side. TIP If fresh linguine is purchased in 9-ounce weig