Decadent Fettucine Alfredo Sauce Recipes

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
• Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
• Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

Steps:

• Melt butter in large saute pan.
• Add garlic and onions, saute until brown.
• Add broth and cream and reduce for several minutes.
• Slowly add the cornstarch/water mixture stirring until the sauce begins to thicken slightly.
• Do not over thicken as the parmesean cheese will also act as a thickener.
• Add the parmesan cheese, parsley, and salt & pepper.
• Taste test and add more seasoning if needed.
• Combine with fettuccini noodles and toss.
• Serve immediately in warm bowl.

Steps:

• Melt butter in saute pan; do not let brown.
• Add cream, and bring the mixture to a soft boil.
• Add parmesan cheese and cook until cheese is melted, and mixture becomes thicker (and it will thicken as it cools).
• Add a sprinkle of ground nutmeg, salt and white pepper to taste.
• Pour over al dente fettucine noodles.

Steps:

• Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
• In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
• Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

Steps:

• The cheese selected here are of the best quality. It's your main ingredient of the sauce, try not to cheat. Parmesean/Romano cheese in a can does not melt at all, because of additives. Highly not recommended.
• Boil water for pasta, cooking until al-dente.
• Slice prosciutto into squares.
• Fine Dice Shallots.
• Grate Cheeses.
• Melt butter in a generous sized cooking pan (pan with sides) on low heat. Add shallots and cook till tender/translucent. Add salt and pepper to taste (remember there's alot of salt in these cheeses.) Add heavy cream, stirring constantly until the cream almost boils. Remove from heat. Add drained pasta into pan with cheeses. Stir until you've found decadence in a pan!
• Soon as I can I'll post a picture, but with green pasta, use a white or cream colored serving dish and garnish with parsley and a few ribbons of parmasean cheese! Bon appetito! (cooking time depends really on your pasta choice).
• Variations:.
• For example, skip proscuitto and cook shrimp in sauce before adding pasta and cheese. OMG! Add cooked diced chicken breast. Try pancetta or bacon instead of prosciutto. Use with tortellini? Add Mozarella cheese on top of individual servings and bake it under a 450* pre-heated oven for 10-15 min until mozarella is melted and just starting to brown.

Steps:

• Over medium heat, warm the cream and 7 tablespoons of the butter.
• Meanwhile, slice truffles thinly.
• Sautée with remaining one-tablespoon butter over medium heat until aromatic and lightly browned.
• Bring cream to a simmer, stir in cheese until melted and sauce is smooth.
• Season with salt and pepper.
• Finally, toss with pasta and serve.