This year I really wanted to make some fettuccine alfredo for the holiday season. This has become a craving of mine every year ever since the first time I ever watch the movie the The Holiday. I had never heard of this tradition before, nor am I actually sure this is a tradition or if it was just a cute addition to the film plot. But, alas it has created a craving in me that I had never had before and could no longer ignore. So, that meant I needed to develop a recipe, I know how to boil pasta and cook chicken, but I needed a sauce. I knew the base was cheese and cream but I figured some research needed to be done. So, I got to it. Normally when I first try out a recipe I find a few that sound good and mix them together (I will list all the recipes I used below). After I get a handle on the recipe I have decided on I start to make more and more modifications each time until it melds into exactly what I want!
I love how this recipe turned out! I am not usually a huge fan of Fettuccine Alfredo, but I absolutely loved this! I did stray a bit from the traditional recipes buy using pecorino romano instead of the standard parmesan, mainly because I prefer one over the other. I am giving my disclaimer now, this is not necessarily the classic recipe, but I am so happy with it! If you give it a try let me know how it turned out!
Christmas Fettuccine
1/2 a cup of salted butter (or 1 stick)
2 cloves of garlic minced
1 pint heavy cream
1 cup freshly grated pecorino romano cheese
A light sprinkle of garlic salt
Fresh ground salt & black pepper
1 lb chicken
1 Tbsp each of garlic powder, onion powder, basil, oregano
2 Tbsp EVOO
Fettuccine pasta
Put a pot of water on to boil. Clean chicken and cut in to strips, then coat with garlic powder, onion powder, basil, oregano, and fresh salt and pepper. Then pour EVOO into a pan, let heat up, then add chicken and cook till no longer pink and lightly browned. Melt down the butter in a saucepan, then add in the 2 minced cloves of garlic. Once the water has boiled add some salt to the water and stir, then add in fettuccine pasta. Let the garlic cook for about a minute, then add in heavy cream and freshly grated pecorino romano, whisk together. Once its begins to combine add the light sprinkle of garlic salt and fresh salt and pepper (be sure to be light with the salt). Continue to whisk till thickens and starts to lightly bubble.