Parmigiano Fettuccine Alfredo Recipes

Steps:

• Cook fettuccine in large saucepan as directed on package, omitting salt.
• Drain fettuccine. Return to pan.
• Add remaining ingredients; mix lightly.

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:

• Preheat oven to 325 degrees F.
• Spray the ramekins or disposable aluminum cups with nonstick spray.
• To a medium bowl, add the heavy cream, eggs and Parmigiano and whisk to combine. Season with salt and cayenne. Divide the egg, cream, cheese mixture between the ramekins. Place the filled ramekins in a baking dish and fill halfway with hot tap water. Cover with aluminum foil and bake in the preheated oven for 20 to 25 minutes. Remove from oven and let cool on racks.
• Place the cooled sformato in a warm oven for 10 minutes to reheat.
• While the sformato is reheating toss the peppers and almonds with the greens and a sprinkle of oil, vinegar and salt. Arrange some of the pepper mixture on individual serving plates. Unmold the sformati on the serving plate and arrange the peppers against the sformato. Drizzle with olive oil.

Steps:

• Bring 4 1/2 quarts water to rolling boil, covered, in large stockpot or Dutch oven. Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water; set bowls aside to warm.
• While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes.
• Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.
• Add 1 tablespoon salt and pasta to boiling water; cook pasta until just shy of al dente.
• Reserve 1/4 cup pasta cooking water, then drain pasta.
• Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmagiano, and nutmeg to cream mixture.
• Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes.
• Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten.
• Working quickly, empty serving bowls of water; divide pasta among bowls, tossing pasta to coat well with sauce. Serve immediately.