CLASSIC FETTUCCINE ALFREDO
Steps:
- Gather the ingredients.
- Fill a large stockpot with cold water and add a handful or so of kosher salt . Stir and taste; it should taste like seawater. Cover pot and heat water until it boils.
- Drop fettuccine into boiling salted water and cook according to package instructions, about 6 to 9 minutes, or until al dente , tender, but still firm to the bite.
- While fettuccine cooks, heat butter and cream in a large sauté pan over medium-low heat until it starts to bubble.
- Lower heat and simmer gently for about 15 minutes or until sauce has reduced somewhat. Remove from heat.
- Add cheese and toss until fully mixed. Adjust consistency with additional cream if necessary.
- Stir in chopped parsley . Season to taste with kosher salt and freshly ground black pepper.
- Drain fettuccine and toss with Alfredo sauce.
- If desired, sprinkle with additional Parmesan cheese and garnish with additional chopped parsley.
Nutrition Facts : Calories 626 kcal, Carbohydrate 29 g, Cholesterol 152 mg, Fiber 1 g, Protein 14 g, SaturatedFat 32 g, Sodium 531 mg, Sugar 3 g, Fat 51 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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
FETTUCCINE ALFREDO
Provided by Tyler Florence
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
- To prepare Alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the Alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
FETTUCCINE ALFREDO V
The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.
Provided by Greg
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
- Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; 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 curdle. Continue whisking until well blended.
- Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.
Nutrition Facts : Calories 854.3 calories, Carbohydrate 55.9 g, Cholesterol 230.9 mg, Fat 59.4 g, Fiber 2.7 g, Protein 27.2 g, SaturatedFat 35.9 g, Sodium 806.8 mg, Sugar 2.9 g
FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
EASY CREAMY GARLIC FETTUCCINE ALFREDO
This classic Italian blend makes a flavorful sauce while the pasta is cooking.
Provided by McCormick
Categories Entrees,
Yield 2
Number Of Ingredients 4
Steps:
- Cook pasta as directed on package. Drain well.
- Stir milk gradually into Sauce Mix with whisk in small saucepan until well blended. Add butter. Stirring frequently, cook on medium heat until sauce comes to boil. Reduce heat and simmer 2 minutes, stirring occasionally. (Sauce will thicken upon standing.)
- Serve over pasta. Sprinkle with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 491 Calories
GARLIC FETTUCCINE ALFREDO
Make and share this Garlic Fettuccine Alfredo recipe from Food.com.
Provided by LizCl
Categories High In...
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add butter to a large skillet and melt.
- Add garlic and saute until just golden.
- Pour in evaporated milk and bring to a boil. Boil 2-3 minutes.
- Add cheese and stir until melted and smooth. Add salt and pepper to taste.
- Toss cooked fettuccine with sauce and parsley.
- Serve immediately.
Nutrition Facts : Calories 520.1, Fat 24.8, SaturatedFat 14.4, Cholesterol 117.4, Sodium 560.8, Carbohydrate 50.9, Fiber 1.9, Sugar 1.3, Protein 23.7
ELAINE'S FETTUCCINE ALFREDO
This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it - it's glorified macaroni and cheese, really - but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)
Provided by Alex Witchel
Categories dinner, weekday, pastas, main course
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 6 quarts generously salted water to a boil.
- While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
- Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 33 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 20 grams, Sodium 378 milligrams, Sugar 2 grams, TransFat 0 grams
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
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