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.
GIADA DE LAURENTIIS FETTUCCINE ALFREDO
Make and share this Giada De Laurentiis Fettuccine Alfredo recipe from Food.com.
Provided by Peg 4
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. In a heavy skillet, stir 1 cup of cream and lemon juice. Add butter and cook over medium heat, stirring occassionally, for about 3 minutes. Stir in the lemon zest and nutmeg and remove from heat.
- 2. Add fettuccine to boiling salted water and cook for about 4 minutes. Drain. Add the pasta, the remaining 1/2 cup of cream, parmesan and salt and pepper to the sauce.
- 3. Toss over lown heat until sauce thickens, about 1 minute. Season with more salt and pepper if you like.
Nutrition Facts : Calories 757.4, Fat 58.9, SaturatedFat 36, Cholesterol 236.8, Sodium 435.3, Carbohydrate 40.1, Fiber 0.2, Sugar 0.7, Protein 18.9
GIADA'S FETTUCCINE ALFREDO
Make and share this Giada's Fettuccine Alfredo recipe from Food.com.
Provided by cerenya
Categories Cheese
Time 20m
Yield 6 serving(s)
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.
FRESH FETTUCCINE WITH ROASTED CHICKEN AND BROCCOLI RABE
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli rabe and set aside. Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of cooking liquid.
- Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add broccoli rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls and serve. Sprinkle with the remaining Parmesan and serve.
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