This weekend, I’m preparing an easy pasta dish with creamy and super rich sauce topped with juicy chicken. Try to recreate my version of Fettuccini Chicken Alfredo. You’ll be needing the following ingredients: Fettucine pasta Parmegiano Reggiano Butter Salt Water Parsley Chicken #GomaAtHome #RichardGomez #fettuccinialfredo #ChickenAlfredo

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There you go. That is your Fettuccine Alfredo.

It looks so good. Parang ayaw mong galawin diba?

Sometimes pag maganda yung pagkain, gusto mo talaga dahan-dahan ng kahin.

Hello and welcome to Go Amat Home.

Today we are preparing one of the top three classic pastas.

We have carbonara, aglio e olio, and alfredo.

Aglio e olio is just olive oil and garlic, and some peperoncino, some pepper.

And then carbonara is just guanciale, of course cheese and egg yolks.

And then ang alfredo is just burro. Burro or butter and parmigiano reggiano.

So to make it really good, to make it really taste well, you need to use the best ingredients.

Of course you have one of the best pastas.

Then you have parmigiano reggiano.

And parmigiano reggiano, the origin is really here.

May kita mo talaga meron nakalagyan, parmigiano reggiano.

If it's not made in the Parma region, it's not parmigiano reggiano.

And of course, really good butter.

So, yun lang gagawin natin.

So our water's boiling.

We'll put in some salt.

Let's put in lots of salt.

Yun, little more.

Since it's boiling already, we'll put in our fettuccine.

Ganun lang.

Just do that and that's it.

Once they're all submerged, din lang siya.

And then prepare natin yung cheese nut.

So, katulad ito, big block of cheese.

The best is huwag nyong hahawakan yung cheese para hindi siya magkaroon ng amag, hindi siya magmold.

There, you have to take care of your cheese kasi hindi mo nang uubos yun sa isang dish lang.

And what we're using here is parmigiano reggiano, 24 months.

Ang hirap humanap sa Manila ito.

So what I did, in order ko ito sa amazon.com.

There.

Oh, there you go.

Just like that.

And then i-breakdown ko pa siya ng konti para mas madali siya matunaw mamaya pag habang minimix natin yung fettuccine ni pasta natin.

Okay.

Put in lots of cheese sa pasta.

There.

Just like that.

Kasi nga malaki yung ano niyan.

Malaki yung pag-shave natin.

Gusto ko na pinuhin ko pa ng konti.

Let me just, allow me just to cut it into small, chop it.

Okay na yun.

Just don't mix it.

Para mas pumino pa siya.

Good.

Okay.

Then, clean our table.

There.

Get it ready.

And then, putuloy natin yung butter natin.

Yun.

Yun.

That's the butter we need.

Then hintay lang natin na maluto yung fettuccine natin.

So in about six minutes, tapos na to.

So what we'll do, while we are waiting for our pasta to be al dente.

What we'll do, we'll make a variation.

It's very simple.

It's really good as it is.

Pero what we can do also, is that you can serve it with chicken.

And also you can put some parsley on it.

So ganun natin.

It's just a variation na pwede natin gawin.

But we'll see later kung gusto ko o hindi.

But it's just an option that we're doing.

I'll just put the parsley on the side.

Ganun lang.

Our pasta's almost done.

What I'll do, I will prepare it here.

Pero ang gagawin ko is, I'll warm up the skillet a little.

Just to help melt the butter.

Tapos mas madali siyang i-incorporate dun sa pasta.

So konti lang.

Ma-feel mo na may konting heat na okay na yan.

Matutunan na yung butter dito.

See, just like that.

That's all I need, all the heat.

That's all you need.

Konti lang.

I'll put it here.

Ganun ilalagay ko na yung butter natin dito sa skillet.

Tapos natin ilalagay yung ating pasta.

Just like that there.

Eksakto na yung amount niyan.

Itong fettuccine Alfredo, this was actually discovered in Rome.

From 1908.

Ang pangalan ng gumawa ng pasta to is Alfredo di Lelio.

And then stories say that he invented this pasta because yung wife niya, pagkatapos yung mga anak,

parang wala raw appetite kumain yung wife niya.

So he invented something that's simple but very tasty.

Kasi dati sa Italy, uso naman yung, especially in the northern part, uso yung pasta with just butter.

So pasta al burro, tawag nila doon.

Burro is butter, not together with pasta.

So yan, ganyan lang.

Ganyan lang.

Alagyan natin na dito.

And then, we will mix this together with our parmesan.

So here, just mix it there.

Ganyan lang with the butter.

Yan lang oh. Nakikita mo, natutunan na yung butter.

So if you see na medyo kulang yung butter sa tingin mo, all you have to do is just add.

Add a little butter if you want.

And there's nothing wrong if you add more butter because sirp kaya ng butter.

I like to eat pati that way.

I love the creaminess of butter. Sarap.

So while doing that, slowly you can add your parmesan cheese.

Yan lang.

Just like that.

Then mix it.

Then it becomes a sauce, you know.

Yan na.

And then, pag medyo dry siya ng konti, all you have to do is just add your pasta water.

And add a little pasta water there.

Yan, ganyan lang.

Then continuously, in-mix nyo sa.

Until it becomes a sauce.

Add more cheese.

Yeah, really good.

That's it.

That's how simple it is to make this pasta.

Wow.

Look at that.

Just have to melt all those cheese.

Add a little more pasta water.

Then,

just keep on mixing.

Wow, look at that.

Sarap.

And that's your Alfredo fettuccine.

Nice.

Serve na natin sa plate.

Beautiful.

Serving this on a big plate kasi ito talaga yung star ng show.

Star of the show is the pasta.

Okay.

Okay.

Just like that.

Just like that.

If you want some more, you can add some more.

Okay.

Add some sauce.

Okay.

It's all the yumminess of aged parmesan.

We're using 24 months of Parmigiano Reggiano.

So it's not your, the taste is more mature.

Little more.

That's it.

There you go.

That is your fettuccine Alfredo.

So you see how simple it is to prepare this fettuccine.

Sinabi ko kanina, pwede natin nalagyan ng variation.

So what we'll do first, we'll try this out.

I'm gonna leave this on the skillet.

Taste it.

Wow.

Really good.

But here's the variation.

What you can do is, you can put a slice of chicken on the side.

Slice of chicken d'yan.

And then, nalagyan niyo ng konting parsley para may color.

So that's a variation that you can do with your fettuccine Alfredo.

See that?

Just like that.

Gusto kanina ng konti pa.

Cheese.

All over.

There you go.

That's your variation with chicken.

Alright, so let's try this Alfredo fettuccine.

See?

It looks so good.

Para ayaw mong kalawin diba?

Sometimes pag maganda yung pagkain, gusto mo talaga.

Dahan-dahan lang kain.

Beauty.

Ang laking difference na.

Then you use yung aged parmigiano reggiano.

Pretty good.

Tapos yung butter makes it so rich.

Wow.

Darap.

Thank you so much to the inventor of Alfredo fettuccine, Alfredo D'Alello.

In your honor, this is my version.

Thank you so much for joining me right here in Gaumatong.

Please like, share, and subscribe.

And press on the notification bell.

Para alam niyo kapag may bagong video na palabas.

So thank you so much for joining me.

Please do this in your own kitchen.

Share it with your friends.

And enjoy it with your family.

Goodbye.