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Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish consisting of fettuccine tossed with butter and Parmesan cheese, which melt and emulsify to form a rich cheese sauce coating the pasta. [1]
COOK pasta as directed on package. MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally.
Yields: 4-5 servings. Prep Time: 5 mins. Total Time: 20 mins. Ingredients. 1 lb. fettuccine. 3. cloves garlic, finely grated. 1 tsp. freshly ground black pepper, plus ...
Fettuccine all'abruzzese: Abruzzo: Italian pasta dish of fresh fettuccine tossed with bacon and pecorino and Parmesan. [7] [8] Fettuccine Alfredo: Lazio: Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese: Fileja al sugo di capra: Calabria: Whole-wheat fileja pasta, with a ragù sauce with goat meat Fregola con ...
Fettuccine Alfredo, fettuccine al burro, fettuccine all'abruzzese, fettuccine alla papalina, fettuccine con rigaglie di pollo; Fileja al ragù; Fregola con arselle; Garganelli panna, prosciutto e piselli
However, as the famous fettuccine Alfredo began circulating through restaurants and home kitchens, chefs started to make modifications to de Lelio's deceptively simple dish.
1. In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water and drain the fettuccine well. 2. Add the ricotta and the 1/2 cup of pecorino to the pot along with the reserved pasta cooking water; stir until smooth. Add the fettuccine and the basil, season with salt and pepper and toss.
derived from the fettuccine Alfredo made popular by Roman restaurateur Alfredo di Lelio [23] starting in 1914. American Alfredo sauce consists largely of cream, butter, and Parmigiano Reggiano cheese with nutmeg and black pepper seasonings, and is served over vegetables and some meats (particularly chicken and shellfish), as well as the ...