Due to insistent public demand (or was it just in my head?), I’m posting here the recipe of my partner, Ducky. Together we are the 2 Fat Fairies – he does the cooking and I do the eating (but we both love food with equal measure!).
As a beginner cook, I tend to recreate dishes from the Philippines sometimes from memory (most of the times with Ducky’s guidance) while he experiments with different tastes, flavours, spices and even methods.
Ducky’s cooking innovations (we usually call them #nanette from Nanette Inventor … ng dish) comes from different needs – the need to save food from spoilage because I overshopped, the need to clean the refrigerator from left-overs, the need to put together different ingredients that can be found all over the cupboard and the need to feed me.
He creates, we post on social media and we enjoy everyone’s comments so you can follow us on IG through @the_real_2fatfairies and @eatwiththe2fatfairies.
So here is Ducky's latest creation: Pasta Al Fredo ala 2fatfairies.
Serves 3-4
Preparation time: 10 mins
Cooking time: 20 mins
Ingredients:
1 pack of your favourite pasta - I usually go for either spaghetti, linguine or penne as these have more surface area to carry the thick sauce
1/2 cup unsalted butter
1/2 a block of cream cheese - this will yield better results than the spreadable ones
3 cloves of garlic - grated or minced, garlic powder may also be used around 1 1/2 tsp if you are using garlic powder
1 cup heavy whipping cream
1 cup chicken broth
1 cup shredded parmesan cheese - be indulgent, you can use more to your heart’s delight
1/2 tsp salt or adjust according to your taste
1/4 tsp pepper or adjust according to your taste
2 salted duck eggs
1 medium sized red tomato chopped roughly
I tbsp olive oil
Chili flakes (optional)
Mint leaves garnish (optional)
Cooking method:
1. Fill a large pot 3/4 full with water and bring to a vigorous boil. Add about a tbsp of salt then add the pasta. This should cook for about 8-10 minutes for al dente pasta.
2. In a large skillet and with medium heat setting, melt the butter then whisk in the cream cheese until its all incorporated. There might still be some lumps but that is okay, it will become smooth once you incorporate all the other ingredients.
3. Add the garlic. Continue whisking as you add the cream. You will see that the mixture is starting to thicken and become smoother. Whisk for about 30 seconds then add the broth. Continue whisking.
4. Add the parmesan cheese and whisk until it is all melted into the sauce. Season with salt and pepper. Lower the heat on your stove setting while you drain the pasta.
5. By now your pasta should be cooked. Drain the pasta using a colander then mix it into the skillet with the sauce that is simmering. Mixit well to make sure that the pasta is covered in sauce. Turn off the heat then prepare the duck eggs topping
6. Make the duck eggs topping by combining the salted duck eggs, tomato, olive oil and season with slat and pepper. Mashing the eggs into the tomato would give better flavour topping.
7. Plate the pasta in separate pasta bowls, put about 2 tbsp of the salted duck egg on top of the pasta then sprinkle with chilli flakes and mint leaves, if using.
8. Enjoy!
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