A few years ago, I had the pleasure of dining at Alfredo's in Rome, where they still serve Leoli's original recipe. While Leoli's Alfredo is absolutely delicious, the amount of butter his recipe calls for may be a bit more than most of us want to use. Nonetheless, the creamy cheesiness of the dish has stuck with me and last night when my boyfriend presented me with the ingredients spaghetti, chicken and bottled Alfredo sauce, I could not resist complaining about the unauthenticness of bottled Alfredo. And so I set off to invent my own uncomplicated and easy-to-make Alfredo sauce with the ingredients we had in the kitchen.
Ingredients:12 oz of spaghetti
3 tbsp of butter
1 cup shredded Gouda
1/4 to 1/2 cup cream
2 tbsp shredded Gouda
salt & pepper
Additional Ingredients:
3-4 slices of Prosciutto, chopped
1 chicken breast or a few boneless chicken thighs
Directions:
Boil water
Add pasta and boil until tender
Strain and add some drops of vegetable oil to avoid the pasta from sticking
Wash and clean the chicken
Season with salt and pepper
Heat some olive oil in a pan
Add chicken and cook on each side for 5 minutes
(or until juices run clear and chicken is no longer pink)
Remove from pan and cut into cubes
Sauce:
Melt butter in a pan
When butter has melted, add cheese and stir until melted
Reduce heat and add 1/4 cup cream
Stir and add more cream if needed (sauce will be relatively thick)
Stir until mixed and remove from heat
Add chicken and prosciutto to sauce and mix
Mix in spaghetti
Serve topped with some pepper and shredded cheese
Tips:
Note that we were snowed in and used whatever we had in the kitchen.
You can use spaghetti, fettuccine or any other pasta.
Parmesan cheese can be used instead of Gouda.
I also did not have cream and ended up mixing approx. 1/4 cup bottled Alfredo sauce with 1/4 cup milk to achieve the consistency of cream.
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