To Die For Fettuccine Alfredo Recipes

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:

• 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!

Steps:

• Bring a large pot of salted water to a boil.
• Add fettucine pasta and cook for 8 to 10 minutes or until al dente and drain Melt butter in a large skillet and add chopped garlic.
• Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic Pour about 1/4 cup of the heavy cream into a small bow.
• Add the egg yolk and beat together and put aside.
• Pour the remaining cream into the frying pan.
• Increase the heat to medium-high.
• As the cream starts to boil, mix rapidly using a whisk.
• Slowly add the cream/egg mixture.
• You do not want the egg to cook.
• Continue beating the cream mixture until all mixed together.
• Add 1 cup of Parmesan cheese and continue to mix the cream.
• Pour in remaining Parmesan and parsley and mix until smooth.
• Immediately remove from stove.
• Serve over cooked pasta.

Steps:

• Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
• In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
• Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook 8-10 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 meduim heat until melted, this will thicken the sauce.
• At this point is when I take a few spoonfuls out for dipping bread.
• Add pasta to the sauce.
• Use enough of the pasta so that all the sauce is used and the pasta is thoroughly coated.
• Serve immediately.

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:

• Melt butter over low heat in large saucepan.
• Add flour, heat until bubbly.
• Add milk and light cream.
• Bring to a boil, reduce heat and simmer 2 minutes, stirring constantly.
• Add cheese, salt and parsley.
• Toss with fettucine.

Steps:

• Bring a large pot of slightly salted water to a boil.
• Add fettuccine and cook for 8 to 10 minutes until al dente; drain.
• Meanwhile, in a large saucepan, melt butter into cream over low heat.
• Add salt, pepper and garlic powder.
• Stir in cheeses 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.
• (You may add pasta water to thin sauce, if necessary.).
• Serve immediately.