Chadol Perilla Cream Fettuccine (차돌깻잎크림페투치네)
Serves 2 chadol perilla cream fettuccine with auto-scaling for sauce balance.
Instructions
- 1
Roll and chiffonade perilla leaves; thinly slice onion and garlic.
- 2
Cook fettuccine al dente in salted water and reserve 1/2 cup pasta water.
- 3
Sear brisket over high heat for 1.5 minutes, then add onion and garlic.
- 4
Add cream and milk, simmer 2-3 minutes, and season with salt and pepper.
- 5
Add pasta and reserved water, emulsify for 1 minute, then mix in Parmesan.
- 6
Turn off heat, fold in perilla, and serve immediately.
Tips
Nutrition (per serving)
Adjust Servings
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