Today for independent exploration I created a staple dish from Italy! The origin from this dish comes from Italy from the region of Lazio. Named after Alfredo di Lelio who first created the dish in a restaurant located in Piazza Rosa, the simple dish consisted of fresh fettuccine noodles, tossed with butter and parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta.

I wanted to recreate this dish because I wanted to not only to bring forth a new culture to add to my cooking skills but also to try create that creamy alfredo sauce using a modern recipe.

Which turned out to be my downfall…



Dicing Garlic.

Boiling water and adding pasta cooking to al dente

Cooking Chicken on med heat.


I wasn’t able to get a picture of the sauce because there was a lot of trail and error with the sauce as I wanted to try something new and instead of making a roux I would use chicken stock as the base of the sauce.

First attempt:

After cooking the chicken I would add the chicken stock and then add milk. the milk seemed to curdle and would not mix with the stock.

Second Attempt: I tried lowering the heat and and the added the milk first and then added the chicken stock. That made the milk curdle once more.

In the end I used a roux and scratched the chicken stock.

And boom! a simple staple of Italy’s cuisine.

What I learned from this is how to problem solve with quick thinking as I only had a limited amount of time to find out what wasn’t working with my dish and how to adapt from it.

Chicken Pasta Alfredo

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