Pickle Alfredo
Ingredients
Preparation
Heat olive oil in a large sauté pan over medium heat. Add the shallot and chopped pickle, and cook for 3–4 minutes. Add the minced garlic and cook for an additional minute. Add the pickle juice and let it cook down for 5 minutes.
Lower the heat, then add the milk. Season with salt and pepper to taste (go heavy on the pepper). Allow it to cook down for an additional 3 minutes.
Slowly add the cheese to the sauce, allowing it to incorporate smoothly. Once fully combined, keep the sauce warm while the pasta cooks.
Boil fettuccine for 5 minutes. Drain and add to the pan with the sauce, tossing to combine. Serve, garnishing with fresh dill and additional chopped pickle, if desired.
Pickle fanatics, this one’s for you! From pickle chips to pickle ice cream, it’s clear the world craves that briny flavor. Meet our Pickle Alfredo Sauce: a bold blend of dill pickle juice and creamy pecorino romano. Toss it with Borgatti’s egg fettuccine for an unexpected, rich twist, and garnish with fresh dill and extra pickle for the ultimate pickle lover’s delight.
Dare to try it—you may just find your new favorite obsession!
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
