7 recipes. Page 1 of 1
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Thin-sliced beef brisket, chadol in Korean, browns at the edges in its own fat in a dry, very hot pan, and that fat is poured off so the sauce tastes mainly of cream and milk. Perilla leaves, a fragrant herb common in Korean cooking, are folded in only once the burner is off, and their herbal note lightens the cream and the fatty beef.
Chicken breast browned deeply in butter, 4-5 minutes a side, carries its roasted flavor into the Parmesan cream sauce that goes on the fettuccine. Two things sour or split that sauce: garlic left to brown, and cheese added over strong heat, so the burner goes low before the Parmesan goes in. Pasta moves into the sauce straight from the water, while its surface starch still helps the sauce cling; reserved pasta water loosens it if it turns stiff. Plenty of black pepper cuts the richness.
The Roman original binds butter, Parmigiano and pasta water with no cream at all; this version adds a small amount of heavy cream. The sauce still depends on finely grated cheese, and adding it to a pan that is too hot makes it clump or split into grease. Plenty of freshly ground black pepper cuts through the richness of the butter and cheese.
Myeongran lemon cream fettuccine wraps wide pasta ribbons in a sauce made from salted pollock roe, heavy cream, butter, and lemon zest. The small eggs of the roe are left intact and stirred into the sauce off the heat so they stay soft and burst with briny flavor when bitten rather than turning granular or hard. Garlic bloomed in butter forms the aromatic base, and a mixture of heavy cream with milk tempers the roe's saltiness into a smooth, balanced coating. Using lemon zest rather than juice adds a bright citrus fragrance without diluting the sauce or introducing acidity that would curdle the cream. Parmigiano-Reggiano deepens the savory foundation, and fettuccine's broad, flat surface holds the thick cream more effectively than thinner pasta shapes. The entire dish takes about twenty minutes from start to plate, making it a practical weeknight option that does not sacrifice depth of flavor for speed. The critical technique -- incorporating the roe off the heat -- keeps the texture creamy throughout and prevents the eggs from cooking into tough, unpleasant morsels.
Roasting the kabocha squash until its edges brown concentrates its sweetness, and once blended it thickens the sauce without any flour. Even with cream and Parmigiano, the sauce stays a bright orange, with nutmeg rounding out the squash flavor. The squash can be roasted a day ahead, and butternut squash works in its place.
Searing the shrimp first, lifting them out and returning them only at the end keeps them tender instead of simmering in cream. The garlic and cream sauce is made in the same pan, and the sweetness of the shrimp lightens the rich Parmesan and cream.
Butter, garlic, cream, and Parmesan make up the whole sauce, and the truffle aroma comes entirely from oil stirred in after the heat is off. The garlic warms in butter over low heat and stops before it browns, since browned garlic leaves a harsh edge in the cream. The cream simmers for only about two minutes, until a spatula leaves a brief trail; reduced further, it turns too heavy to coat the fettuccine thinly. Parmesan melts in over lowered heat with steady stirring so it does not clump. Plates go to the table straight from the pan, because the sauce keeps tightening and the truffle scent fades as it cools.