SOUR CREAM FETTUCCINE
Make and share this Sour Cream Fettuccine recipe from Food.com.
Provided by aronsinvest
Categories < 15 Mins
Time 15m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook fettuccine until tender and drain.
- Combine sour cream, whipping cream and butter in a saucepan.
- Heat but do not boil.
- Add Parmesan cheese and season to taste with salt & pepper.
- pour sauce over fettuccine and toss.
- sprinkle with additional cheese and chopped parsley if desired.
- Serve at once.
Nutrition Facts : Calories 408.5, Fat 22.4, SaturatedFat 13.1, Cholesterol 108.9, Sodium 59, Carbohydrate 42.7, Fiber 1.9, Sugar 1.1, Protein 9.6
FETTUCCINE
Steps:
- Place the 00 flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, gradually add the egg yolks, a few at a time. Continue to mix until the dough is smooth. If it is a touch dry, add a few drops of water. The dough will be bright yellow.
- Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes.
- Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the dough hook attachment from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next step). Set the attachment to the widest setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the same setting, folding the dough in on itself and rolling between each. Change the attachment to the next setting and repeat the process, working your way through each width setting twice until the pasta is almost transparent. Repeat with the remaining pieces of dough.
- Remove the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the machine. Sprinkle the cut fettuccine lightly with flour and place in bundles on a parchment-lined sheet pan that has been sprinkled with semolina flour. Set aside until ready to use.
REALLY CREAMY FETTUCCINE ALFREDO
We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo.
Provided by AMETHYST
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 45.2 g, Cholesterol 77.2 mg, Fat 48.2 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 19.5 g, Sodium 673.6 mg, Sugar 4 g
FETTUCCINE WITH PESTO SAUCE
This a Pesto recipe I came up with after trial and error. You could add more garlic but caution the HOTTER it will get.
Provided by Ginas Cucina
Categories Sauces
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
- With processor still on pour oil in through the tube in a steady stream till all the oil is used.
- Turn off processor.
- Cook fettuccine in salted boiling water to your taste.
- Drain pasta well.
- Add a some sauce to the pasta and mix pasta with the sauce.
- Serve pasta and add sauce to your liking.
Nutrition Facts : Calories 1209.9, Fat 87.8, SaturatedFat 13.7, Cholesterol 106.8, Sodium 217.9, Carbohydrate 85.4, Fiber 5.2, Sugar 2.9, Protein 23.9
FETTUCCINE IN CREAM SAUCE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
- Bring cream to simmer.
- Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 1315 milligrams, Sugar 2 grams, TransFat 0 grams
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