Macaroni Grill used to be one of my favorite places to eat. My friends and I would eat there all the time back when I was younger. However since then they got rid of my favorite dish and I have not found anything that is as amazing as that dish or the dishes of the past. The dish I obviously speak of is Farfalle al Sugo Bianco. It’s really sad, I want to like the other dishes they serve but I can never find that special thing that makes me want to go back all the time like the Farfalle al Sugo Bianco.
Now the other part of this story. When my wife and I first got married I found this recipe online and tried to cook it. I think I did an alright job but at the time I thought it was a little difficult and forgot about the recipe for a while. Now that I do difficult meals on an almost daily basis this is rather easy. If you find the directions difficult it’s well worth the effort. Enjoy!
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Farfalle al Sugo Bianco
Courtesy of Recipe Source
Asiago Sauce
- 2 C. heavy whipping cream
- 1/8 t. chicken base
- 3/4 C. asiago cheese
- 1/2 T. cornstarch
- 1 oz. water
Pasta Ingredients
- 1/2 stick butter
- 1/2 C. red onions diced
- 1/2 C. pancetta chopped (I used bacon)
- 1 T. garlic chopped
- 3/4 C. green onion – tops only
- 3/4 lb. chicken breast, seasoned, grilled and sliced
- 1 lb. farfalle (bow tie pasta) cooked
- 8 oz. heavy whipping cream
- 1 T. chopped parsley
Sauce Directions
- Heat cream to very hot and just bubbly (but not a boil).
- Add chicken base and cheese.
- Stir constantly with a wire whisk and bring temperature back to just bubbly.
- Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and refrigerate until needed.
Pasta Directions
- Season chicken and grill. I use salt, pepper, garlic powder and onion powder to taste.
- Fry pancetta or bacon until almost crispy.
- Add butter and onions and saute until almost translucent.
- Saute red onion in butter for a few minutes then add pancetta and garlic. Add chicken, green onions and pasta.
- Deglaze the pan with the cream. Add asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.
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9 thoughts to “Farfalle al Sugo Bianco”
WOW, sounds great! Lucky wife you must have if you are cooking meals daily!
Forgot to mark that I wanted to receive follow-up comments by email, so sending this again.
We also loved this dish and have never quite gotten over it’s removal from their menu. Can you tell me how many servings this recipe makes? My husband and I have 20 children – and 4 grandchildren. (Yes, they are all ours — 4 biological and 16 adopted, ranging in age from 32 to 3). 🙂 One of our daughters wants this for her birthday. I want to be sure I make enough, but it’s so expensive for such a large group that I don’t want to spend more than necessary and end up with too much. Just trying to determine how many times to multiply this for our group. Thanks!
Kathy, this makes more sauce than is needed. Probably a couple more cups than what is used in the actual pasta. The pasta portion with the sauce included makes enough for probably 4-6 adults, maybe a little more. I have 4 kids under 10 and my wife and we ate a lot but probably had 2 servings left. Hopefully that will help.
Just now saw your comment. We have been in the hospital with one of our sons for the past two weeks, but finally getting around to celebrating our daughter’s birthday (which actually took place while we were in the hospital.)
After 10 years of the sugo bianco not being part of the menu Macaroni Grill decided to bring it back! I was there this past Sunday and the dish had the same awesome flavor as it did a decade ago.
That is great, although the Macaroni Grill by me got shut down too long ago.
This is my favorite dish as well..and all you have to do is ask for it. They know what it is and lots of people ask for it. They will make it no problem. I get it all the time still.
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This recipe is FABULOUS! Thank you! =)
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