Fettuccine With Two Cheeses Recipes

REALLY CREAMY FETTUCCINE ALFREDO

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.

TWO-CHEESE LINGUINE

Steps:

• Cook linguine according to package directions. , Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat.

CREAMY FETTUCCINE WITH TWO CHEESES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and set aside (reserve pot).
• In pot, melt butter over medium heat. Add half-and-half and cheeses; stir to combine, and bring just to a simmer. Add pasta, and toss to combine. If needed, gradually add enough reserved pasta water to thin sauce (sauce will thicken as it stands). Serve sprinkled with parsley.

FETTUCCINE WITH TWO CHEESES

Steps:

• Cook and drain fettuccine as directed on package. Meanwhile, in 10-inch skillet, cook bacon over medium-high heat until crisp; drain on paper towels. Discard drippings.
• In same skillet, heat butter and half-and-half over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer 6 minutes, stirring frequently, until slightly thickened; remove from heat. Stir in cheeses, pepper and bacon.
• In large serving bowl, toss fettuccine with cheese sauce until well coated. Top with basil.

FOUR-CHEESE FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Cook onions and 1 tablespoon parsley in oil mixture about 4 minutes, stirring occasionally, until onions are tender.
• Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted.
• Add fettuccine, Asiago and Parmesan cheeses and pepper to mixture in skillet. Cook about 4 minutes, tossing gently, until cheeses are melted and fettuccine is evenly coated. Sprinkle with parsley.

FETTUCCINE WITH THREE CHEESES

Steps:

• Cut the tomatoes in 1/2. In a large mixing bowl, add a pinch of salt, freshly ground black pepper and olive oil with the tomatoes and massage them lightly with your hands. Boil 1 gallon of water in a large pot, and add 1 teaspoon of salt. Add the fettuccine, and cook to al dente. Drain well. Next, add the hot cooked pasta on top of the tomatoes in the bowl, then add Parmigiano and pecorino. Toss gently until the cheeses melt evenly around pasta. Add smoked mozzarella and toss. Add fresh basil and toss.

FOUR-CHEESE CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce. , Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.