Recipe: Perfect Fettuccine Alberto (because they are kind of like Alfredo, but different)

Recipe: Perfect Fettuccine Alberto (because they are kind of like Alfredo, but different) Delicious, fresh and tasty.

Fettuccine Alberto (because they are kind of like Alfredo, but different). 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. Fettuccine Alfredo (Italian pronunciation: [fettut'tʃiːne alˈfreːdo]) or fettuccine al burro 'fettuccine with butter' is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese (Italian: pasta al burro e parmigiano).

Fettuccine is a noodle that has stood the test of time.

According to Barilla, it's one of the oldest shapes of pasta and also one of the most common.

It's easier to make at home than other noodles, because you basically just need to cut dough into strips – unlike forming more difficult shapes, like cavatelli, for example.

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 that.

Ingredients of Fettuccine Alberto (because they are kind of like Alfredo, but different)

1. You need of fettuccine (homemade or store bought).

2. It’s of skinless, boneless chicken breasts, cubed.

3. You need of olive oil.

4. Prepare of butter.

5. You need of fried onion bits.

6. Prepare of dried garlic.

7. It’s of grated Parmesan cheese.

8. You need of salt / pepper.

9. It’s of dried basil, to garnish.

Fettuccine Alberto (because they are kind of like Alfredo, but different).

Fettuccine Alfredo Recipes The Ultimate Fettuccine Alfredo Recipe Cookbook.

Traditional Fettuccine Alfredo, which comes from Italy, is made simply with pasta, butter and Parmesan cheese.

As the butter and cheese are mixed into the hot pasta, they emulsify to form a silky sauce on the pasta.

Fettuccine Alberto (because they are kind of like Alfredo, but different) instructions

1. Bring a large pot of salted water to boil, cook pasta until al dente, drain and reserve. Save 1 cup of the cooking water..

2. In a large wok, heat olive oil and sautée chicken until cooked and beginning to brown, about 5-8 minutes. Reserve..

3. In the same wok, melt the butter and fry the onion and garlic in it until the butter begins to bubble and brown..

4. 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!.

5. Serve with additional Parmesan and a pinch or two of dried basil. Voilá!.

This Alfredo sauce is an Americanized version of the Italian favorite.

Alfredo Sauce is a velvety white sauce sometimes made with cheese and garlic.

The sauce is rich and delicious, and easy to make.

These recipes all use Alfredo sauce in different ways: from a pot pie to the classic Fettuccine Alfredo.

I love pasta and I like it more with red sauce than white one :).