Pasta Alla Ruota
Indulge in a tableside experience as your pasta is tossed in a giant wheel of parmigiano-reggiano. Coated in a rich, creamy sauce infused with the bold flavors of the cheese, this dish delivers the perfect balance of savory and indulgent, with a touch of flair!
INGREDIENTS
- 8 ounce Fettuccine Pasta- SGC# 300186
- 1 tbsp chopped garlic- SGC# 124701
- 2 cups of Heavy Cream- SGC# 195487
- ¼ teaspoon Sea Salt- SGC# 170595
- ¼ teaspoon Black Pepper- SGC# 170410
- 3/4 cup of White Wine
- 1 1/2 cup freshly grated Parmesan Cheese (from cheese wheel)- SGC# 055639
- 1/3 cup fresh Italian Parsley (chopped, extra for garnish) SGC# 197137
- Extra Virgin Olive Oil- SGC # 065312
- 1 Small Onion (chopped)
- About 4.5 lb Pecorino Ginepro or Parmesan Cheese Wheel- SGC# 055639
INSTRUCTIONS
· Chisel the middle of the cheese wheel with a paring knife. Place extra cheese on the side and save.
· Boil pasta for 6 to 7 minutes in a large pan. Drain well and set aside in a nonstick large pan and drizzle a little olive oil & mix so the pasta will not stick.
· In a medium saucepan over medium heat, drizzle olive oil and sauté garlic & onions. Add white wine and cook down. Add heavy cream & cook until the sauce thickens. Add grated cheese and whisk together. Add salt & pepper and add parsley. Add in pasta and toss all together.
· Torch the middle of the cheese wheel, chisel off some more cheese and leave chiseled cheese in the cheese wheel.
· Place some pasta in cheese wheel bowl and toss around. Garnish with freshly grated cheese & Parsley. Serve & enjoy!
