Fettuccine Alfredo Without Cream 

Invented by Roman chef Alfredo di Lelio in either 1907 or 1908, it quickly gained popularity. Alfredo’s dish was known for its creamy consistency, despite using no cream, and also for the fact that he prepared it tableside — it was that quick and easy to make.
And this recipe uses the same ingredients and general technique that Chef di Lelio did all those years ago.

Ingredients:

  • 1 – tbsp Olive Oil
  • 1-pound Fettuccini Pasta
  • 1/2 Onion – diced 
  • 5 Chicken Tenderloins – cut in bite sized pieces.
  • 1 tsp Penzeys Mural Of Flavor Spice
  • 1 tsp Soy Sauce
  • 5 tbsps Butter – melted
  • 1 Cup Grated Parmesan Cheese
  • 1/4 tsp Freshly Ground Black Pepper.
  • 1/2 Cup Water (from the pasta)

Directions:

  1. Over medium – high heat, place Oil, Onion, and Chicken in a 3 quart Sauté pan.
  2. Brown the chicken.
  3. Reduce heat to Medium, then Stir in Soy Sauce, pepper, and Penzeys seasoning.
  4. Continue Stirring over Medium heat for 3 minutes.
  5. Remove the Chicken and keep warm.
  6. Heavily salt (8-10 cups) of water and bring to a rolling boil in a large pot.
    Add your fettuccine pasta, stir to prevent it from sticking together and cook for about a minute less than it says to on the package.
  7. Wipe out the pan and add the Melted Butter and pasta water.
  8. Bring to a slight boil and slowly add the Parmesan Cheese, stirring constantly.
  9. Once your pasta has finished cooking, transfer it directly into the skillet using tongs. Do not drain the pasta water — you want it to cling to the noodles and you may need to add more to loosen the sauce.
  10. Cover and remove from heat.
  11. Let stand for 10 minutes before serving.

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