.png)
Did you know the original Alfredo recipe contained no cream? A little history lesson (please don't click out, I promise it's short!):
Picture it - Italy, 1914. Alfredo di Lelio created a sauce from parmesan cheese and butter and served it over fettuccine for his pregnant wife.
The End.
Did you notice there was no cream in that story? None. Butter, cheese, pasta. Fin.
Over the last century, that recipe has evolved into the standard garlicky, cream-based sauce we all know (and love!), but poor Mr. Di Lelio is rolling over in his grave. We can do better. In this recipe, I do like to add a splash of cream at the end to help bring the sauce together and I love the fresh flavor it gives. You can sub that step with another tablespoon of butter, or skip it entirely.
---
Classic Chicken Alfredo Recipe
Serves 2-4
Ingredients
1 boneless skinless chicken breast, chopped
1 tbsp olive oil
1 cup freshly grated Parmigiano-Reggiano or parmesan cheese, plus extra for garnish
8 oz fettuccine
2 tbsp heavy cream
Salt and pepper to taste
Chopped fresh parsley for garnish
Heat 1 tbsp olive oil in a cast-iron skillet and add chicken with a pinch of salt and a few grinds of pepper, pressing into a single layer. Flip once chicken begins to turn white up the sides and continue cooking until cooked through and chicken is beginning to brown. Set aside.
Bring a large pot of moderately salted water to a boil (water should taste salty like the sea). Add fresh pasta and cook for 2 minutes, or cook dry pasta according to package directions. Drain, reserving 2 cups pasta water.
Melt butter in the same skillet you cooked the chicken in, then whisk in 1 cup pasta water. Add cheese, whisking until mixture begins to thicken into a sauce. Add pasta and chicken, and add additional pasta water as needed until you reach desired consistency. Finish with heavy cream. Garnish with parsley and cheese.
---
Disclaimer: This post contains affiliate links, meaning that I may make a commission if you choose to click through and make a purchase. I only link to products that I truly recommend. Thank you for your support!
This recipe includes chicken, but you can leave it out or substitute roasted broccoli or mushrooms to make it vegetarian-friendly. I like to make it with fresh pasta, but dry works just fine. Either way, you'll want to cook it to al-dente, then let it finish in the sauce. Side note, if you've never made fresh pasta, it's life changing. I use a Marcato Atlas to roll and cut my pasta, and it's one of my most prized possessions.
One more note: Parmesan cheese is good, but parmigiano-reggiano is great. The flavor and texture is leaps and bounds above regular old parmesan. At the very least, get a block of parmesan and grate it yourself instead of going for the pre-grated stuff. It will melt down much easier. With so few ingredients, it's important to get the best-of-the-best for maximum flavor.
(Notice the green can of powder sold on the shelf is nowhere on the list of acceptable cheeses)
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
ReplyDeleteWith reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo” (also about franchising news).
I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo – Alfredo di Roma".
I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
Best regards Ines Di Lelio