Fettuccine Alberto (because they are kind of like Alfredo, but different). See recipes for Fettuccine Alberto (because they are kind of like Alfredo, but different) too. A very easy and quick dish that can be eaten warm, or cold (in which case some mayo can work wonders). The pasta is cooked along with the sauce (no draining necessary), in what the Italians call "risottato", that is, in the fashion of a risotto.

Real, creamy, from-scratch Alfredo sauce is truly one of the most delicious things; store bought Alfredo pales in comparison. What a professional version of Alfredo sauce tastes like, I think, depends upon who (and perhaps where) the professional chef is that's making it. Francesco is correct about the Italian recipe being butter and cheese. You can have Fettuccine Alberto (because they are kind of like Alfredo, but different) using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Fettuccine Alberto (because they are kind of like Alfredo, but different)

1. Prepare 1 lb of fettuccine (homemade or store bought).
2. You need 2 of skinless, boneless chicken breasts, cubed.
3. Prepare 1 tbsp of olive oil.
4. Prepare 3 oz of butter.
5. It's 1 tbsp of fried onion bits.
6. It's 1 tsp of dried garlic.
7. You need 3.5 oz of grated Parmesan cheese.
8. You need to taste of salt / pepper.
9. You need to taste of dried basil, to garnish.

I've made that dish and it is. Fettuccine is a long, flat, ribbon-like pasta that's popular in Roman and Tuscan cuisine. Because it's a thicker pasta, fettuccine is often paired with heavier sauces, especially creamy Alfredo sauce. Try it in Fettuccine with Sautéed Peppers, Zucchini, and Smoked Mozzarella.

Fettuccine Alberto (because they are kind of like Alfredo, but different) instructions

1. Bring a large pot of salted water to boil, cook pasta until al dente, drain and reserve. Save 1 cup of the cooking water..
2. In a large wok, heat olive oil and sautée chicken until cooked and beginning to brown, about 5-8 minutes. Reserve..
3. In the same wok, melt the butter and fry the onion and garlic in it until the butter begins to bubble and brown..
4. 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!.
5. Serve with additional Parmesan and a pinch or two of dried basil. Voilá!.

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). As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta. The dish is named after Alfredo di Lelio, who. They were frequently seen eating at Alfredo's restaurant and when they returned home to Beverly Hills, they thrilled their celebrated guests by preparing the authentic, simple, and luscious meal. The shredded was SOOO much better, though both times I used a bit more cream and a bit less cheese.