Fettuccine Alberto (because they are kind of like Alfredo, but different). Fettuccine Alfredo or (fettuccine al burro) is a pasta dish made from fettuccine ribbons tossed with Parmesan cheese and butter, just as the They hand make the pasta while you wait - there is no secret to the recipe and preparation because everything is hand made in full view of you while you wait. Jump to navigation Jump to You can put alfredo sauce on any noodle, 'though it doesn't work well with spaghetti-type noodles The fact is, as you say, most Americans have never tasted anything like the original fettuccine alfredo. Alberto took one look at his new neighbours and knew that his life was going to get more difficult.
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You can have Fettuccine Alberto (because they are kind of like Alfredo, but different) using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Fettuccine Alberto (because they are kind of like Alfredo, but different)
- You need 1 lb of fettuccine (homemade or store bought).
- You need 2 of skinless, boneless chicken breasts, cubed.
- You need 1 tbsp of olive oil.
- It's 3 oz of butter.
- It's 1 tbsp of fried onion bits.
- You need 1 tsp of dried garlic.
- Prepare 3.5 oz of grated Parmesan cheese.
- You need to taste of salt / pepper.
- It's to taste of dried basil, to garnish.
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Fettuccine Alberto (because they are kind of like Alfredo, but different) instructions
- Bring a large pot of salted water to boil, cook pasta until al dente, drain and reserve. Save 1 cup of the cooking water..
- In a large wok, heat olive oil and sautée chicken until cooked and beginning to brown, about 5-8 minutes. Reserve..
- In the same wok, melt the butter and fry the onion and garlic in it until the butter begins to bubble and brown..
- Add the cooked pasta and the chicken, together with the reserved pasta water, and mix energically to combine. The water and the butter will form a nice, silky sauce. Add the Parmesan cheese and keep mixing until the cheese blends in and melts. De-lish!.
- Serve with additional Parmesan and a pinch or two of dried basil. Voilá!.
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