Grace Balderas: Creamy Fettuccine Alfredo with Chicken

When talking about Pasta, my most favorite, is the one with white sauce. It never fails me to invent my own pasta dishes whenever, I am craving for it. It also has been a wonder to me what's the exact difference of these two white sauces: carbonara and alfredo.

Well, here are some of the facts, I've gathered:

1. A white sauce, Alfredo is made from butter, parsley, heavy cream and minced garlic. Carbonara is made from pecorino romano, eggs, black pepper and guanciale.
2. Alfredo is often mixed with ingredients like parsley, shrimp, garlic and chicken.
3. Italian restaurant owner Alfredo di Lello is credited with ‘Alfredo sauce’. It is said that he made the first Alfredo sauce in 1914.
4. It was during the mid 20th century that Carbonara pasta sauce became famous. The name carbonara is derived from the Italian word for charcoal. It is also said that this pasta was first made for Italian charcoal miners. Another version says that the Carbonara pasta sauce was originally made over charcoal grills.
5. carbonara sauce may come a bit chilly than the alfredo sauce because of the presence of black pepper.
Read more: Difference Between Alfredo and Carbonara | Difference Between | Alfredo vs Carbonara http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-alfredo-and-carbonara/#ixzz1vgVXhUEv

So, upon more reading about it, I've learned that when it's a Carbonara sauce, it should always be with bacon or ham when cooking. Traditionally, its' sauce is not creamy, noodles are just coated with eggs and parmesan cheese.

More about Alfredo Sauce:

Alfredo sauce is a white sauce which is often used to accompany pasta dishes. Traditionally, it was made with butter and Parmesan cheese, but more modernly, and especially in the United States, alfredo sauce also includes heavy cream. In many parts of the world, Alfredo sauce is prepared separately from the pasta, and it is sometimes also available for sale in jars at stores.

In Italy, the country where the inspiration for the sauce can be found, Alfredo sauce is not made separately from the pasta. Instead, the ingredients are added to the pasta individually and the whole mixture is tossed to coat the pasta. Both methods are perfectly acceptable, and you can find directions below detailing each technique. Fresh Alfredo sauce made with fresh ingredients is preferable, and very easy to make, so cooks should resist purchasing it in a jar.

The core ingredients of Alfredo sauce are high quality salted butter, heavy cream, and freshly grated Parmesan. Variants include additions like pepper, nutmeg, and parsley. Outside of Italy,Alfredo sauce is often combined with proteins such as chicken, or vegetables. The quintessential dish with Alfredo sauce is fettuccine Alfredo, made with extra-thick fettuccine noodles drenched in the rich, creamy sauce. This dish is a stock offering at many Italian restaurants. ---Wisegeek

Now, I hope, we all know what differs them. For my love of pasta with white sauce... Here's my own recipe of Fettuccine Alfredo with Chunky Chicken.

Ingredients:

Noodle pasta (spaghetti, linguine, fettuccine) 400kg

Campbell's Cream of Mushroom 1can

Evaporated Milk 1can

Nestle All-Purpose Cream 1pack

Mushroom bell button, sliced 1can

Cheese, grated 1pack

Garlic, minched

Chicken meat strips

"Al dente"

Preparation

Pasta Noodles

1. Prepare the pasta (fettuccine noodles) based on the package instruction. Preferably "al dente". Set Aside.

Alfredo Sauce
2. Fry the chicken strips until slightly brown. Set Aside.

3. In a sauce pan, saute garlic with olive oil. Add the sliced mushroom.

4. Add 1 can of Campbell's cream of mushroom soup with 1 can of water.

5. Add the Nestle All-purpose cream and the evaporated milk.