Easiest Fettuccine Alfredo Ever Annettes Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Add fettucine pasta and cook for 8 to 10 minutes or until al dente and drain Melt butter in a large skillet and add chopped garlic.
• Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic Pour about 1/4 cup of the heavy cream into a small bow.
• Add the egg yolk and beat together and 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 cook.
• Continue beating the cream mixture until all mixed together.
• Add 1 cup of Parmesan cheese and continue to mix the cream.
• Pour in remaining Parmesan and parsley and mix until smooth.
• Immediately remove from stove.
• Serve over cooked pasta.

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!

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:

• 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.

Steps:

• Bring 6 quarts generously salted water to a boil.
• While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
• Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.

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 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:

• 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.

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.

Steps:

• Boil fettucini according to package directions.
• Meantime, cream butter until fluffy, then add egg yolk and cream.
• Beating constantly, add Parmesan cheese.
• Drain noodles and toss in butter mixture immediately to melt.
• Season with salt and pepper and add some chopped parsley for color.
• Serve immediately.

Steps:

• Melt butter over low heat in large saucepan.
• Add flour, heat until bubbly.
• Add milk and light cream.
• Bring to a boil, reduce heat and simmer 2 minutes, stirring constantly.
• Add cheese, salt and parsley.
• Toss with fettucine.