Simpledelicatefettuccinealfredo Recipes

Steps:

• Melt butter in medium saucepan on low heat. Add all remaining ingredients except fettuccine; stir with wire whisk until well blended. Cook until heated through, stirring occasionally.
• Place hot fettuccine in large bowl. Add cheese sauce; toss to coat.

Steps:

• Bring a large pot of water to a boil. Melt butter in sauce pan and stir in heavy cream. Gently simmer cream until thickened about 5-7 minutes. Add pasta and shrimp to boiling water and cook for 3-4 minutes. Place 2 cooked fettuccine in a large bowl and mix with 2 cream sauce and 1/4 cup of cheese. Toss to coat and add remaining pasta, sauce and 2 cup cheese. Season with pepper. Toss again and serve immediately with extra cheese and shrimp.

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:

• Cook Noodles in salted water according to package directions, approx 10-15 minutes.
• Drain well and place in a container (chafing dish or skillet) large enough to allow enough room to toss slippery noodles without accident.
• Place over low heat or sterno.
• Add butter in several hunks to the noodles and stir gently until it melts and coats them well.
• Add the cream and stir in a generous amount of black pepper.
• (Use a peppermill here if you have one).
• Add the cheese, saving a small amount for later use on top of portions (Cheese is sometimes grated into the dish, but I like to have mine ready).
• Stir as mixture thickens and clings to noodles.
• Serve immediately.
• Pass the remaining cheese.

Steps:

• Cook fettuccine until al dente, drain and set aside.
• Melt butter in a large saucepan.
• Add heavy cream & pepper.
• When butter & heavy cream are almost boiling, slowly start adding cheese. Lower the heat to medium. Continue to whisk until all grated cheese has melted. About 5 minutes.
• Sauce will be slightly thin. The sauce will probably not be thicker than a thin gravy consistency. It won't matter.
• Slowly add pasta into the alfredo sauce. Toss liberally!

Steps:

• Cook pasta acc to pkg directions.
• In skillet, melt butter with cream.
• Stir in cheese, salt and pepper.
• Drain pasta, toss with sauce.

Steps:

• Cook pasta according to package directions. In a saucepan, heat milk and butter until butter is melted. Stir in cream cheese and heat until melted. Add Parmesan cheese and pepper if desired; cook and stir until blended and heated through. Drain pasta and transfer to a serving bowl. Pour sauce over fettuccine; toss to coat.