TO DIE FOR FETTUCCINE ALFREDO
This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!
Provided by ERINMARIE
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g
3-INGREDIENT FETTUCCINE ALFREDO
This recipe for fettuccine alfredo is Martha's favorite. It comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 4
Steps:
- Using an electric mixer, beat butter and Parmesan until creamy.
- In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.
- Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese.
CLASSIC FETTUCCINE ALFREDO
This is restaurant's claim to fame. It is easy, and can be finished tableside with a flair, just like the pros do it. Nothing can go wrong with this dish, as there are few ingredients. Just have your ingredients ready and a big spoon and fork to toss with. If you do want to finish it in the dining room, have a sterno burner ready for your chafing dish or an electric skillet set on low and have your ingredients in attractive containers.
Provided by DonnaR
Categories European
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 645.8, Fat 38.8, SaturatedFat 23, Cholesterol 175.5, Sodium 429, Carbohydrate 56, Fiber 2.5, Sugar 1.6, Protein 19
FETTUCCINE ALFREDO
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Provided by Shelley Wiseman
Categories Milk/Cream Cheese Pasta Quick & Easy Dinner Parmesan Family Reunion Potluck Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
- Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
- Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
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- In a large pot, cook the fettuccine pasta according to the package instructions until the pasta is al dente. Reserve 2 cups of the water prior to draining the pasta and set this aside.
- Using the same large pot that you cooked the pasta in pour in 1 cup of the pasta water that you set aside. Turn to a low simmer and whisk in the butter stirring until it melts and then slowly add in the grated parmesan cheese.
- If you would like a thinner sauce, then add in more of the reserved pasta water. Once the butter and cheese have melted, toss in the pasta, and stir until the noodles are thoroughly coated.
- Remove the fettuccine alfredo from the heat, serve topped with more freshly grated parmesan and salt, and pepper to taste.
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