Fettuccine Alfredo

Tricolour Fettuccine Alfredo

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I already know what my son loves the most – nilaga or sinigang na baboy, chicken curry (he lovingly calls yellow chicken), adobo (picture the kiddo singing “chicken adobo” to the tune of Black Eyed Peas’ Bebot song) and pasta with white sauce. Fettuccine Alfredo tops his list.

Second time for Lasang Pinoy, Sundays, here is another recipe for tricolour fettuccine (egg, tomato and spinach) with basil leaves freshly picked from my little indoor herb garden.

400g Fresh fettuccine tricolour, cooked in boiling water until aldente
Alfredo sauce (creamy sauce with cheddar and Parmesan Cheese)
Salami slices
Diced garlic
Sliced button mushrooms
Fresh basil leaves (optional)
Extra virgin olive oil
Salt and pepper

Heat olive oil in a pan. Fry garlic until aromatic. Add salami and fry until cooked. Add mushrooms and cook for another 2 minutes. Add Afredo sauce and fresh basil leaves and cook over medium heat for about a minute. Serve the sauce over cooked pasta, sprinkled with more Parmesan cheese.

Lasang Pinoy, Sundays. Tricolor.
Lasang Pinoy, Sundays

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

19 thoughts on “Tricolour Fettuccine Alfredo

  1. love the first picture and the story, very heartwarming! i believe that a beautiful picture is one that tells a beautiful story. but your presentation is also excellent, especially the basil leaves on the sauce. btw, my kids love pasta with white sauce too.

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