Chicken “Fettucine” Alfredo
I love pasta, especially when it’s covered in Alfredo sauce. Before I learned how to make Alfredo sauce I would buy the pre-made jarred Alfredo sauce. It never tasted right to me. It lacked the creamy, cheesiness that restaurant Alfredo has. At first I thought it must be difficult to make because why else do they charge so much for a plate or bowl of pasta with a sauce? $12 at Olive Garden for this dish. Yikes that would be $72 just for a family of 6 for the meal. Add in drinks and tip and this is $100 for this meal. Ok so maybe it’s expensive to make?
I found neither to be the case and most people have all these ingredients as a staple, well except maybe the heavy cream.
I know of two ways to make this sauce. One is quite easy and the other is just a little complicated but still not difficult. I am going to show you the easier way and then tell you the other way. I like the simple version taste and it has less cholesterol this way. though this by NO MEANS is meal friendly to the scale and once again it’s one of those meals that will make your doctor cry.
What you will need:
- Sauce pan
- Large spoon for stirring
- 2 cups Heavy Whipping Cream
- 1/2 cup of Butter (salted is best)
- 3 cups of Fresh Parmesan Cheese
- 1 tspns of jarred crushed garlic
- Coarse Pepper and salt (to taste)
- Fresh Parsley (optional)
Place butter in sauce pan to melt over medium low heat.
Once butter is melted slowly add in the heavy cream and stir.
Once mixed well, add in the garlic and then reduce heat and simmer for about 5 minutes. Stir occasionally. Then add in the Parmesan cheese and mix well.
Continue simmering and stirring until all the cheese is melted. Season with salt and pepper to taste.
Pour on top of fettucine cooked pasta (or whatever type of pasta you have on hand) and serve.
When I made this I also added some parmesan crusted chicken I had leftover from some Panini sandwiches. I also didn’t have fettucine noodles so I used regular spaghetti noodles. For a complete meal serve with a salad and side of bread. I like to serve with crustini bread.
Ok. so now for the slightly harder version. Follow everything above except where you pour the sauce over the pasta. Turn the heat off the sauce and separate 6 egg yolks. Add in about 1/3 cup of the sauce to the yolks and whip. Add the cream and egg mixture back to the remaining cream mixture and whip. Turn heat back on low and continue to stir until sauce thickens.
See not difficult but you must be careful to not cook the yolks when adding the sauce and mixing and then when adding back to the sauce. And it’s not expensive ingredients either. This makes enough sauce to feed my family of 6. You can cut it in half for a smaller family. I have not tried freezing the sauce so I do not know if it will freeze well for later use.
I hope you try this and enjoy this easy and inexpensive dinner.