How many ways can you make Fettuccine Alfredo? Well, let me count the ways...
I can count several but there are for sure all kinds of regional styles and a few that just about everyone knows: traditional which is just with a creamy white sauce and parmesan cheese; and to this traditional style some chefs like to add chicken.
Then there is Roman style with tuna which happens to be my favorite. And, Mediterranean Style as in 'Frutti Di Mare" which is pretty fishy: with either shrimp, or squid, or scallops and Roman style fits in there too; after all, Rome has access to the sea.
For any reader of this blog that is just getting started as a brainy gourmet, stick with the traditional but it's not too difficult to add some sautéed chicken breasts (cut into chunks). The traditional sauce is basic: butter, heavy cream, (sour cream - but not necessary) and Parmesan cheese.
If you want to thicken the sauce that requires a bit of flour added to melted butter to create a roux 'paste' which you then add the heavy cream to.
I have made Roman Style a number of times on this blog. To begin, you make the traditional white sauce adding tuna (in oil); when serving, put out fresh lemon to squeeze on top and extra Parmesan cheese of course.
All in all, any Fettuccine Alfredo can be a dish all by itself or served as a side with grilled fish or roasted chicken.
~ Tutti a Tavola!