Chicken Alfredo, Fettuccine Alfredo, Alfredo ala Anything. Even the names make the dish seem exotic and difficult to create. The truth is, the hardest thing about Fettuccine Alfredo is the sauce. Maybe I’m missing something and maybe my alfredo sauce is “a peasant’s version,” but it tastes great. (Or so others say.) And it is not difficult to make.
The key (I think) is in using butter, olive oil and whole milk, but I’m not sure. I just know it works.
- Approximately 3 quarts of water
- 1 Tablespoon oil or butter
- 1 pound fettuccine
- Bring water, with oil or butter, to boil
- Add fettuccine.
- Stir occasionally to keep the noodles from clumping together.
- Cook for 5-8 minutes or until fork-tender. (This means you can easily cut it against the side of the pan with a fork.)
- Drain well.
- If you are not putting them into the alfredo sauce immediately, rinse the fettuccine. If left sitting hot and unrinsed, they will clump together. It is best to rinse them in cold water, then in hot to reheat them. Instead of rinsing, you can toss them with 1-2 Tablespoons of melted butter.
enough for 1 pound of fettuccine
- ½ stick (¼ cup) butter
- 3 Tablespoons olive oil
- 1 cup milk
- ¾ cup Parmesan cheese
- Melt butter with oil over low to medium heat. Don’t let it burn, but do let it heat thoroughly before adding milk.
- Add milk and heat through. Do not bring to full boil, but do allow to simmer.
- Add the Parmesan cheese. Stir well and heat thoroughly. Simmer for 2-3 minutes. Stir often.
- Remove from heat. As the sauce cools, it will thicken. If it does not thicken enough, just return it to the heat and add Parmesan cheese, a Tablespoon at a time.
- At this point, I mix the pasta with the sauce and serve the chicken and/or vegetables either separately or arranged on top of the pasta.
- Many people prefer to mix the chicken and/or vegetables in the sauce and serve over plain noodles. If you do that, be sure to rinse the noodle and/or toss them with a small amount of butter. This will remove the starch and keep them from clumping together.
What to serve with Fettuccine Alfredo
Fettuccine Alfredo can be served with anything, but it’s most often seen with chicken and sometimes with vegetables, such as broccoli or green beans or asparagus. I usually steam or stir-fry these items and mix them with the noodles and sauce. As I said before, you can serve them separately if you prefer.
To stir-fry the meat and vegetables, just add a Tablespoon oil to a wok or frying pan. Heat over medium-high heat. Add meat. Stir constantly to keep from burning. When meat is done, remove from heat. Repeat the process, adding more oil if needed, with the vegetables. When the vegetables are cooked, add the meat to the pan and mix to reheat.