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.
FETTUCCINE ALFREDO
This marvelous recipe is one I got off this newsgroup some months back, but am reposting for the Alfredo request since I have no idea if the original poster is still around to see the new request. Since it isn't mine, I've also included the original poster's notes and attribution. Yummy stuff! Introduction: This is the real thing. You will not find a better Fettuccine Alfredo other than at Alfredo's in Rome, Italy. The secret to his sauce is in the Parmigiano-Reggiano cheese (don't even try this recipe without it), the balance of the pepper and nutmeg. For some reason restaurants never get it right. Be warned that the sauce is heavy. This recipe serves 2. Recipe by Ricardo Batista Fettuccine Alfredo
Provided by Naomi Schoenfeld1
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Grate the cheese, black pepper and nutmeg if you need to.
- Put 4 quarts of water to boil.
- Cooking: Set small frying pan in mid-high heat. Add the butter and the cream to the frying pan and mix well.
- Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and stir frequently until the sauce becomes heavier, then reduce the heat. Add the pasta to the boiling water along with some salt and cook to your liking.
- Once the pasta is cooked, drain the pasta and add it to the sauce. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.
Nutrition Facts : Calories 1344.1, Fat 74.8, SaturatedFat 44.3, Cholesterol 396.3, Sodium 813.5, Carbohydrate 129.1, Fiber 0.2, Sugar 0.2, Protein 39.7
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 Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
- While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
- Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.
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.
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
FETTUCCINE ALFREDO
Make and share this Fettuccine Alfredo recipe from Food.com.
Provided by Pizza Mama
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions.
- While pasta is being prepared, melt butter in large skillet; add cream, salt and pepper. Bring to a boil and simmer for a few minutes uncovered to reduce and thicken sauce.
- Remove from heat and add cooked fettuccini and 1 cup Parmigiana Reggiano. Toss to combine and serve immediately with an extra sprinkling of Paremesan cheese over the top, if desired.
- NOTE: The success of this dish depends entirely on the use of fresh Parmesan cheese.
- Feel free to add any vegetables or meat to this basic recipe. Delish!
Nutrition Facts : Calories 1036.2, Fat 75.2, SaturatedFat 45.8, Cholesterol 324.4, Sodium 1199, Carbohydrate 68.5, Sugar 0.3, Protein 23.6
FETTUCCINE ALFREDO SAUCE
I love this recipe . . . very rich! Found it on the internet. This dish is best served on warmed plates or bowls (keeps the dish from becoming 'goopy').
Provided by Galley Wench
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
FETTUCCINE ALFREDO
Alfredo sauce with a little twist. This recipe is very quick and easy. I like to use a Four Cheese Shred Blend (Asiago, Fontina, Parmesan & Provolone), which can be purchased pre-blended. Enjoy.
Provided by Ruby15
Categories Brunch
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter.
- Add Bourisn Cheese to melted butter. And blend well.
- Mix in heavy cream and milk, add garlic powder, salt and pepper.
- Simmer for 15 - 20 minutes over low heat,.
- Stirrling often.
- Mix in Shredded Cheese, stir until melted and well blended.
- Serve over hot cooked Fettuccine.
Nutrition Facts : Calories 3570, Fat 237.8, SaturatedFat 143.8, Cholesterol 979.1, Sodium 3642.3, Carbohydrate 276.1, Fiber 11.7, Sugar 7.4, Protein 89.6
FETTUCCINE ALFREDO
I can't remember where I came across this recipe but it was on the web somewhere. There isn't another exactly like it here at recipezaar. I like it because it doesn't use cream cheese which I think is cheating a bit. I don't think you would find cream cheese in the traditional italian dish. This dish requires constant attention so be advised!
Provided by invictus
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a 2 quart saucepan over medium-low heat melt butter; add cream, garlic powder, salt, and peppers; simmer for 20-30 minutes stirring constantly, until thick.
- Meanwhile, cook fettuccine noodles according to package directions, coordinating so that the sauce and noodles are done about the same time. This is important because if the sauce cooks too long it will separate and though it will still taste great it won't look pretty!
- Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.
- Serve sauce over hot fettuccine noodles and sprinkle with parsley if desired.
Nutrition Facts : Calories 1126, Fat 76.9, SaturatedFat 46.2, Cholesterol 334.5, Sodium 487.8, Carbohydrate 85.8, Fiber 3.8, Sugar 2.6, Protein 25.4
FETTUCCINE ALFREDO
Chow down on this creamy Fettuccini Alfredo. Add pizazz to this dish with cream cheese and a pinch of nutmeg to make it a star at the dinner table.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 4 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, cook all remaining ingredients except nutmeg in saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring constantly.
- Drain pasta; return to pan. Add sauce; toss to evenly coat. Sprinkle with nutmeg.
Nutrition Facts : Calories 470, Fat 26 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 80 mg, Sodium 400 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 5 g, Protein 14 g
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
FETTUCCINE ALFREDO III
Fresh pasta is the way this dish is made in the 'old country.' A simple recipe that takes about 20 minutes to prepare.
Provided by John Antonini
Categories Pasta Main Dishes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the water to a rolling boil and salt to taste. Drop fresh pasta into the boiling water and cook until the noodles float to the top of the pot, 2 to 3 minutes. Drain immediately and return to the pot.
- Top with pieces of softened butter and the grated cheese; toss lightly until noodles are well coated. Season with freshly ground black pepper and serve.
Nutrition Facts : Calories 856.7 calories, Carbohydrate 83.1 g, Cholesterol 130.8 mg, Fat 51.5 g, Fiber 3.9 g, Protein 19.4 g, SaturatedFat 31.4 g, Sodium 2258.1 mg, Sugar 3.9 g
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