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Print the full recipe – http://wolfepit.blogspot.com/2014/01/chicken-fettuccine-alfredo.html
The Wolfe Pit makes a delicious, thick and rich Chicken Fettuccine Alfredo without the cream!
Royalty Free Music courtesy of Incompetech – Kevin McLeod
Song – http://incompetech.com/music/royalty-free/?keywords=airport
License – http://creativecommons.org/licenses/by/3.0/
Video Rating: 4 / 5
thank you so much , i’m gonna do it tomorrow Inshallah
+BeeRich33 Thank you Rich! Sometimes it goes over!! LOL!
Can’t believe I missed this one! Pinned it and now following you on
Pinterest! Can’t wait to make this! Anything with noodles or fettuccine!!
Thank you for the video. I pinned this to my Pinterest recipes board.
Now, does the cheese need to be authentic Italian Parmesan(aka
Parmagiano-Reggiano) cheese? Or do you just mean Parmesan?
I don’t think I will ever buy jarred Alfredo again!!!
I have made Alfredo sauce many times and I only use the butter, Parmesan
cheese and evaporated milk instead of cream. It comes out delicious.
the recipe on your blog, serves how many?
Can you tell me whats the name of all the salts? ☺
Yeah you don’t need to use heavy cream. You can just use milk if you want
to. Looks yummy!
YUMMMMM!!!
Who needs cream when you start with a whole stick a buttah? 😉 I’ve been
making my alfredo using cream cheese to thicken it but I know not everyone
has that either.
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO”,
NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO”
– “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference of 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” in 1908 in restaurant run by his mother Angelina in Rome,
Piazza Rosa (Piazza disappeared in 1910 following the construction of the
Galleria Colonna / Sordi).
Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in Rome, after
leaving the restaurant of his mother Angelina.
In 1943, during the war, Di Lelio 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 his nephew Ines, 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 also the website of “Il Vero Alfredo”.
I must clarify that other restaurants “Alfredo” in Rome do not belong to
the family tradition of “Il Vero Alfredo – Alfredo di Roma” in Rome.
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
That is one fine looking plate Larry! You sauce turned out just right
buddy. How about you send me some of that goodness? You’ve done gone and
made me hungry!
Mighty fine and delicious enough said. YUMMO!!!
Larry, this is pure genius! I couldn’t imagine how you would thicken the
sauce without cream, but you showed that making a roux is just the ticket!
I’m sure the parmesan added to the thickening too. Man, how I long to twirl
a fork in that heap of creamy pasta goodness! Great job!
great idea, with that roux and milk not heavy cream your sauce would also
be alot better for leftovers because it will not separate as easy
Excellent Larry!
Larry I love Alfredo anything and you sure demonstrated another beautiful
way to make the chicken one…bravo! What a grand idea, and does justice to
a wonderful dish. Now you got me hungry and craving! Thanks for sharing
your cooking with us.
Wow looks fantastic I can’t wait to try it.
We don’t need no stinking cream! Man, that looked good, Larry.
~Sam
looks great I think I can do this instead of buying alfredo sauce and I
rarely keep cream in the house…gonna try it..
Great looking dish for sure! one of my all time favorites!
Peace, David
I am always amazed how you manage to fill your pan. Nicely done.
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