Dannys Favorite Fettuccini Alfredo Recipes

FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, combine the heavy cream and butter in a large skillet. Bring to a simmer over medium-high heat, whisking to combine. Whisk in the nutmeg and 1/2 teaspoon each salt and pepper. Keep warm over low heat.
• Add the pasta and cheese to the sauce. Increase the heat to medium and toss to coat, adding the reserved cooking water as needed to loosen the sauce. Transfer the pasta to bowls and top with more parmesan.

SKINNY FETTUCCINE ALFREDO

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1 minute. Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in pasta and gently toss to combine. Serve immediately, garnished with parsley, if desired.

DANNY'S FAVORITE FETTUCCINI ALFREDO

Steps:

• Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente.
• Reserve 1/4 cup cooking water, then drain pasta in a colander.
• Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat.
• Add cooked pasta and toss to coat, lifting strands.
• Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.
• Sprinkle with additional cheese and serve immediately.
• *When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.

FAVORITE FETTUCCINE ALFREDO

Steps:

• Combine everything except the pasta in a bowl. Microwave until the butter and cheese are completely melted. Stir until smooth, adding extra cream or milk if mixture is stiff. Pour the sauce over the pasta. Sprinkle some more Parmesan cheese on top, if you like

FETTUCCINE ALFREDO

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.

TUNA FETTUCCINI ALFREDO

Steps:

• In a large pot of boiling, salted water, cook fettuccini for 4 minutes; drain well.
• In a large sauté pan, add the olive oil from the canned tuna and sauté the garlic, mushrooms and tuna, while the pasta is cooking.
• Add the cream.
• Toss pasta with sauce in the sauté pan, until coated.
• Serve immediately. If desired, sprinkle with parmesan cheese and garnish with a sprig of parsley.

TOFU FETTUCCINI ALFREDO

Steps:

• In a large pot of boiling water cook pasta until just tender, approximately 5-7 minutes.
• Place drained tofu, garlic, both cheeses, olive oil, and onion powder into the bowl of a food processor or blender. Blend until smooth.
• In a medium saucepan, pour in soy mixture and warm over medium heat, stirring occasionally. Drain pasta, place on platter or bowl and toss with warmed alfredo sauce.

TOFU SHIRATAKI FETTUCCINI ALFREDO

Steps:

• Open the bag of tofu noodles and drain, then rinse them thoroughly.
• Microwave for one minute, then dry well. Add the cream cheese, Parmesan and sour cream. Mix well.
• Return to the microwave for one more minute, then mix again. Add salt and pepper and eat!
• Bon Appetit!

SEAFOOD FETTUCCINI ALFREDO

Steps:

• Cook the fettuccine according to package directions.
• Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm.
• In the same skillet, saute shallot in remaining oil until tender. Add.
• garlic; cook 1 minute longer. Stir in broth and wine. Bring to a.
• boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most.
• of the liquid has evaporated. Stir in cream; cook, uncovered, over.
• medium heat for 5 minutes or until thickened.
• Drain fettuccine; stir into cream sauce. Add shrimp, scallops and.
• cheese; toss to coat. Sprinkle with tomato and parsley.

FETTUCCINI ALFREDO - LIGHT EDITION

Steps:

• Cook fettuccine. Drain and return to pot.
• While you are cooking the pasta, prepare the sauce. Melt butter in a medium saucepan over medium heat.
• Add garlic and sauté for 1 minute.
• Mix the milk and flour together until smooth. Add to garlic.
• Increase heat to medium high. Cook and stir until it is bubbling and thickened. 4 - 5 minutes.
• Reduce heat to low. Stir in Parmesan cheese, basil, salt and pepper. Cook for 1 -2 minutes, until cheese is melted.
• Stir in chicken or shrimp and sour cream.
• Cook until heated through.
• Pour sauce over fettuccine and toss to coat.
• Enjoy!

BLACK TRUFFLED FETTUCCINI ALFREDO

Steps:

• Over medium heat, warm the cream and 7 tablespoons of the butter.
• Meanwhile, slice truffles thinly.
• Sautée with remaining one-tablespoon butter over medium heat until aromatic and lightly browned.
• Bring cream to a simmer, stir in cheese until melted and sauce is smooth.
• Season with salt and pepper.
• Finally, toss with pasta and serve.