Today is recipe day! And I’ll be featuring this recipe I got from Foodwishes by Chef John.
What I love about Chef John’s Alfredo recipe is that, it’s quite creamy and very flavorful as compared to others I’ve tried. Of course, over time, I did a little tweaking to it to make it more PINOY budget friendly. HAHAHA. Some of these ingredients (yes, I’m talking about the Parmigiano-Reggiano) is a little too expensive here in our country.
Ingredients (4 large American sized servings)
2 large chicken breasts
2 cups low sodium organic chicken broth [cheaper version is: 2 cups water + 1 knorr chicken cube]
1 pound fettuccine [cheaper version: spaghetti]
2 cups heavy cream [nestle cream would be good, 2 boxes]
4 cloves garlic, very finely minced
2 large egg yolks
1/4 cup chopped Italian parsley (in summer toss some nice fresh basil in for a little different version) [optional -for decoration purposes]
2 cups freshly grated Parmigiano-Reggiano [1 cup grated Quickmelt is a good substitute, make sure you add the cheese gradually as you don’t want it to be super salty]
salt and freshly ground black pepper to taste
Here’s the video instruction by Food Wishes: