@ahmed.eat: Cream pasta… but make it actually worth it. Not just cream — infused cream. Deep, rich, layered flavor using a French technique… on an Italian dish. This is what happens when you stop treating cream like a shortcut… and start treating it like a base. Steps: Build the flavor base: In a pot, heat a little oil and sauté chicken wings until lightly golden. Add: mushrooms, an onion, smashed garlic cloves, black peppercorns, rosemary, and a piece of parmesan rind. Infuse the cream: Pour in Juhayna cream to fully cover everything. Simmer gently on low heat for about 30–40 minutes (you can go longer). Important: keep the heat low to medium. If it thickens too much, add a splash of water or stock. This is where all the flavor builds. Strain: Strain everything out, pressing well to extract all the flavor. What you’re left with is a deeply infused, rich cream base. Pasta: Boil pasta in salted water until half-cooked (about 2–3 minutes less than package instructions). Build the sauce: In a pan, add the strained cream. (Optional) Add 2 tbsp truffle paste. Let it gently heat. Finish: Add pasta to the sauce + a splash of pasta water. Cook until perfectly done and the sauce clings well to the pasta. Turn off the heat → add a generous amount of parmesan and mix. Why this works: This isn’t just cream. You’ve turned it into a stock + sauce in one. Every chance to build flavor… you take it. Also — Juhayna holds really well under heat and doesn’t split easily, which is exactly why this method works. You can push flavor into it without breaking the sauce. Ingredients (serves 2): For the infused cream: 500 ml Juhayna cooking cream 6–8 chicken wings (or any bones/carcass) 1 cup mushrooms (roughly chopped) 1 onion (quartered) 4 garlic cloves (smashed) 1 tsp whole black peppercorns 1 sprig rosemary 1 piece parmesan rind (optional but recommended) 1 tbsp oil For the pasta: 250g pasta 2 tbsp truffle paste (optional) ½ cup grated parmesan (or more) Pasta water (as needed) Salt (for pasta water) Cream, but with purpose.

Ahmed.eat

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Thursday 30 April 2026 08:50:07 GMT