Fettuccine Alfredo
It is said that Alfredo di Lelio invented his famous Alfredo sauce, usually served with Fettucine pasta in 1914, for his wife Ines, pregnant with their second child and nauseous to hold down other foods. In this post we present you with the tasty recipe.
Equipment
- One big pot
- One large pan
- Strainer
- Pasta Fork
- Wooden Spoon
Ingredients
- 250 grams Fettuccine Pasta
- 500 grams Chicken Breast Cut in dices
- 100 grams Fresh Mushrooms
- 500 mL Cooking Cream
- 1 small Onion
- 1 Garlic Clove smashed
- 1 tbsp Butter
- 1 tsp Thyme
- 1 tsp Parmesan Cheese Shredded
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Olive Oil
Instructions
- In a pot, boil 1.5 liters of water to which you previously added a pinch of salt and 1 tbsp of olive oil
- Cut the chicken breast in small dices
- Slice the mushroom
- Cut the onion in small pieces
- In a pan, put add the butter and start cooking the onion pieces
- As soon as the onion pieces start softening, add the chicken dices and cook them
- Once the chicken is cooked, add the smashed clove of garlic and the slices mushrooms, and frequently stir until the mushrooms are cooked
- At this point, the water must have reached its boiling point. Pour the 250 g of Fettuccine pasta in the boiling water for about 8-10 mins, depending on how firm or soft you like your pasta
- In the meantime, while the pasta is being cooked, add to your pan (on medium heat), the 500 mL of cooking cream
- Then, add salt, thyme and pepper to the cream and stir from time to time until it starts boiling
- Now, if the cream starts boiling before the pasta is done you can turn off the heat from under the pan
- Once the pasta is cooked, pour them through a colander to remove the water, put them back into the pot and add to it all the ingredients from the pan
- Add your shredded parmesan cheese
- On low heat, stir frequently the whole mixture for a couple of minutes
- Your food is ready, enjoy!
Video
Notes
Our Cooking Hints:
- If you’re a sea food lover, you can replace the chicken breast with shrimps
- If you would like a vegan version of this dish, you can
- cook it without chicken
- replace the butter with either veggie margarine or olive oil
- exchange the cooking cream with almond cooking cream (or any other vegan substitute)
- replace the traditional parmesan cheese with a vegan parmesan cheese
