Alfredoperfecto Recipes
ALFREDO'S OF ROME'S ORIGINAL FETTUCCINE ALFREDO
Recipe courtesy of Russell Bellanca, owner of Alfredo's of Rome. The Original Fettuccine Alfredo was created in 1914 by Alfredo Di Lelio, concocted to tempt the palate of his pregnant wife who had lost her appetite. Until now, the Original Fettuccine Alfredo has been a secret recipe, passed on from generation to generation. At the Alfredo restaurants, the fettuccine noodles are made fresh daily from a mix of three different flours, durum and organic eggs. For home use, however, the cook can purchase fresh fettuccine noodles at most supermarkets and deli's.
Provided by Annacia
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook the fettuccine noodles in 1 gallon of salted boiling water for three minutes.
- At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready.
- Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce. Plate the preparation.
- Cheese lovers may want to sprinkle additional grated cheese on top.
FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
PERFECT FETTUCCINE ALFREDO
From America's Test Kitchens, where they tested many, many recipes and came up with the perfect version of this classic dish. Part of the key to making this perfecto is having the serving bowl(s) kept warm. Do this by partially filling the bowls with boiling water and dumping them before placing the pasta in the dish. DO NOT use Kraft Parmesan "cheese" as ATK tested Parmesans and Parmigianno Reggiano and Kraft cheese came out being deemed "salty sawdust". ATK recommends using fresh pasta, though dry pasta will do. Be sure to use 9 oz.
Provided by DeSouter
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, reduce 1 cup of heavy cream to 2/3 of a cup which should take about 12 minutes if you bring the cream to a boil then reduce and cook it. Add butter into this cream and let it melt.
- Put 4 qts. of water in a large pot to boil. Cooking the fresh pasta will only take a few minutes.
- As pasta cooks, finish sauce by adding other 1/2 cup of heavy cream until mixture starts to bubble. Grate in a pinch (4 or 5 gratings) of fresh nutmeg and add freshly grated pepper. Cook until bubbling.
- When pasta is cooked to almost AL DENTE, remove it from it's pot and place it into the cream mixture BUT SAVE 1 CUP OF THE PASTA WATER. Add parmesan cheese at the same time and toss, allowing the pasta to just finish cooking a moment or two in the sauce. If the sauce looks a bit "gloppy" and not smooth, add the pasta water in small increments until sauce is smooth again.
- Serve immediately. This is a dish that does not sit well and is definitely best when served as soon as it is done.
Nutrition Facts : Calories 1249.6, Fat 91.3, SaturatedFat 55.3, Cholesterol 401.5, Sodium 676.3, Carbohydrate 76.9, Fiber 0.1, Sugar 0.6, Protein 32.7
FETTUCCINE ALFREDO
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Provided by Shelley Wiseman
Categories Milk/Cream Cheese Pasta Quick & Easy Dinner Parmesan Family Reunion Potluck Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
- Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
- Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
ALFREDO SAUCE
Rich and creamy! I have found that Parmesan cheese doesn't melt well, and often substitute Gruyere cheese.
Provided by Rebecca Swift
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 3.4 g, Cholesterol 138.4 mg, Fat 42.1 g, Fiber 0.1 g, Protein 13 g, SaturatedFat 26.2 g, Sodium 565.3 mg, Sugar 0.4 g
HOMEMADE FETTUCCINE ALFREDO
This easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. -Jo Gray, Park City, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; combine with Alfredo sauce and remaining Parmesan cheese. If desired, sprinkle with parsley.
Nutrition Facts : Calories 907 calories, Fat 73g fat (45g saturated fat), Cholesterol 290mg cholesterol, Sodium 835mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.
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