Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fettuccine alberto (because they are kind of like alfredo, but different). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Fettuccine Alberto (because they are kind of like Alfredo, but different) is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Fettuccine Alberto (because they are kind of like Alfredo, but different) is something which I have loved my entire life. They are fine and they look wonderful.
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). Jump to navigation Jump to search. It is sheer, easily disproven fallacy to claim that there is no such thing as alfredo sauce, only fettuccine alfredo.
To get started with this particular recipe, we must first prepare a few components. You can cook fettuccine alberto (because they are kind of like alfredo, but different) using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fettuccine Alberto (because they are kind of like Alfredo, but different):
- Make ready 1 lb fettuccine (homemade or store bought)
- Take 2 skinless, boneless chicken breasts, cubed
- Get 1 tbsp olive oil
- Make ready 3 oz butter
- Prepare 1 tbsp fried onion bits
- Get 1 tsp dried garlic
- Get 3.5 oz grated Parmesan cheese
- Make ready to taste salt / pepper
- Get to taste dried basil, to garnish
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Steps to make Fettuccine Alberto (because they are kind of like Alfredo, but different):
- 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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