Alfredo

Directions

1. 1

   On a clean surface, pile 0.75 cup flour. Shape into a well.

2. 2

   Add 6 egg yolks and a pinch of salt to the well.

3. 3

   Beat yolks with a fork, slowly incorporating flour until a thick paste forms.

4. 4

   Combine with remaining flour until a dough ball forms. Adjust with flour or water as needed.

5. 5

   Knead until smooth and elastic. Cover with plastic wrap; rest for 30 min.

6. 6

   Divide dough in half. Roll each into a thin rectangular sheet.

7. 7

   Fold dough like an accordion, slice into 1 cm strips. Unravel into tagliatelle. Coat in flour, form nests, and set aside.

8. 8

   Debone 2 chicken thighs, keeping skin on. Trim excess skin; salt both sides.

9. 9

   Place in a cold pan, skin side down, with 3 tbsp olive oil. Heat to medium, apply light pressure for full contact.

10. 10

    Sear until golden and crispy, flip, and raise heat to medium-high.

11. 11

    Add 4 tbsp butter, 1 bunch thyme, and 2 garlic cloves. Baste until internal temp reaches 160°F. Rest on wire rack, pour over basting butter, and keep warm in a 150°F oven.

12. 12

    Drain excess butter/oil from chicken pan. On medium heat, add 2 tbsp butter.

13. 13

    Add 0.67 cup finely diced onion and a pinch of salt. Sauté until softened.

14. 14

    Add 2 sliced garlic cloves, stir until fragrant.

15. 15

    Deglaze with 1.5 cups dry white wine, scraping the pan. Reduce until liquid evaporates.

16. 16

    Add 1.5 cups heavy cream, bring to a light simmer.

17. 17

    Add 1 cup grated Parmigiano Reggiano, black pepper, and stir until melted. Adjust salt if needed.

18. 18

    Boil a pot of heavily salted water. Cook pasta until it floats (1-2 min).

19. 19

    Add pasta directly to sauce with 1/2 cup pasta water. Stir on medium heat until combined.

20. 20

    Plate pasta, top with sliced chicken thigh, extra Parmigiano Reggiano, and chopped parsley.