Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.




Fettucine Supremo

The Fettuccine Supremo at Buca di Beppo is Chicken Fettucine Alfredo with Broccoli and Carrots. This recipe shows you how to make homemade alfredo sauce.


  • 4 boneless skinless chicken breasts
  • 1 lb fettuccine pasta, cooked
  • 1-2 cups broccoli florets
  • 1-2 cups carrot, julienned
  • 1 red bell pepper, thinly sliced
  • black pepper, freshly grated
  • parmigiano-reggiano cheese, freshly grated
Alfredo Sauce:
  • 3/4 cup butter
  • 1 1/2 (8 ounce) packages Philadelphia Cream cheese, room temperature
  • 1 tablespoon garlic powder
  • 3 cups milk
  • 9 ounces parmigiano-reggiano cheese, grated
  • 1/4 teaspoon ground black pepper


  1. To make the Alfredo sauce ,melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth.
  2. Add the milk, a little at a time, whisking to smooth out any lumps. 4) Stir in Parmesan cheese and pepper.
  3. Remove from heat when sauce reaches desired consistency. 6) Sauce will thicken rapidly, so thin with milk if cooked too long.
  4. In a saucepan, cook broccoli florets, carrots, and red bell pepper in boiling water until tender, about 3-5 minutes. Drain.
  5. Grill the chicken breasts in a lightly oiled skillet and season with salt and pepper to taste. Remove from heat and slice into bite sized pieces. Keep warm.
  6. Toss hot pasta together with sauce, broccoli, carrots, bell peppers and chicken and serve piping hot.
  7. Garnish with a little extra Parmigiano sprinkled on top.

Serves 4-6