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.
CLASSIC FETTUCCINE ALFREDO PASTA
This is a modified version of the Fettucine Alfredo recipe in the new Joy of Cooking. It's very rich and I highly recommend using the best ingredients you can get.
Provided by Sass Smith
Categories Cheese
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Boil water for pasta.
- In a large frying pan (a steep-sided wok is ideal) melt butter on very low heat.
- Start cooking pasta.
- In frying pan, combine half and half, Parmesan, garlic, salt and pepper with melted butter.
- Mix thoroughly and turn the heat up to medium (just hot enough to begin melting cheese).
- Pasta should be nearly done by now; drain and pour into frying pan with sauce ingredients.
- Toss together and serve immediately.
Nutrition Facts : Calories 908.2, Fat 45.9, SaturatedFat 27.9, Cholesterol 127.6, Sodium 780, Carbohydrate 91.1, Fiber 3.7, Sugar 2.5, Protein 32.3
CLASSIC FETTUCCINE ALFREDO
This is restaurant's claim to fame. It is easy, and can be finished tableside with a flair, just like the pros do it. Nothing can go wrong with this dish, as there are few ingredients. Just have your ingredients ready and a big spoon and fork to toss with. If you do want to finish it in the dining room, have a sterno burner ready for your chafing dish or an electric skillet set on low and have your ingredients in attractive containers.
Provided by DonnaR
Categories European
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook Noodles in salted water according to package directions, approx 10-15 minutes.
- Drain well and place in a container (chafing dish or skillet) large enough to allow enough room to toss slippery noodles without accident.
- Place over low heat or sterno.
- Add butter in several hunks to the noodles and stir gently until it melts and coats them well.
- Add the cream and stir in a generous amount of black pepper.
- (Use a peppermill here if you have one).
- Add the cheese, saving a small amount for later use on top of portions (Cheese is sometimes grated into the dish, but I like to have mine ready).
- Stir as mixture thickens and clings to noodles.
- Serve immediately.
- Pass the remaining cheese.
Nutrition Facts : Calories 645.8, Fat 38.8, SaturatedFat 23, Cholesterol 175.5, Sodium 429, Carbohydrate 56, Fiber 2.5, Sugar 1.6, Protein 19
FETTUCCINE ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!
FETTUCCINE ALFREDO
Provided by Tyler Florence
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
- To prepare Alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the Alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
FETTUCCINE ALFREDO
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, combine the heavy cream and butter in a large skillet. Bring to a simmer over medium-high heat, whisking to combine. Whisk in the nutmeg and 1/2 teaspoon each salt and pepper. Keep warm over low heat.
- Add the pasta and cheese to the sauce. Increase the heat to medium and toss to coat, adding the reserved cooking water as needed to loosen the sauce. Transfer the pasta to bowls and top with more parmesan.
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.
FETTUCCINE ALFREDO
Hankering for a comforting bowl of pasta in creamy sauce? This sumptuous Italian dish is for you. It takes just 25 minutes so it's an easy midweek meal
Provided by Orlando Murrin
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
- Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don't add any salt at this stage).
- Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
- Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.
Nutrition Facts : Calories 898 calories, Fat 67 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium
COMFORT FETTUCCINE ALFREDO
VERY rich in calories, make only on special occasions. Add a green salad and crusty bread for a delicious meal
Provided by Denise in NH
Categories Cheese
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cook fettucine as package directs; drain.
- Heat butter and cream over low heat until butter is melted.
- Stir in cheese, salt and pepper.
- Pour sauce over hot fettucini, stirring making sure the noodles are well coated.
- Garnish with parsley if desired.
Nutrition Facts : Calories 556.5, Fat 40.7, SaturatedFat 24.9, Cholesterol 161.2, Sodium 806.6, Carbohydrate 33.8, Sugar 0.2, Protein 14.7
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.
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5/5 (2)Total Time 30 mins
- Prepare pasta according to package directions in salted water. Drain, reserving 1/2 cup cooking liquid; set cooked pasta aside.
- Heat butter in a large saucepan over medium. Add garlic, and cook 1 minute to release flavor. Stir in cream, and bring to a boil; simmer 5 minutes. Remove and discard garlic.
- Whisk in pepper and 1 1/2 cups of the cheese until smooth and creamy. Turn heat off stove. Toss together pasta, alfredo sauce, and remaining cheese until well combined. If mixture becomes too thick, add a little of the reserved cooking liquid at a time, tossing until desired consistency. Sprinkle with parsley; serve immediately.
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