Parmesan Fettuccine Alfredo Recipes

PARMESAN FETTUCCINE

Steps:

• Cook fettuccine according to package directions; drain. , In a large skillet, melt butter over low heat. Add fettuccine and stir until coated. Sprinkle with cheese and pepper; toss to coat.

CREAMY GARLIC PARMESAN FETTUCCINE ALFREDO (+VIDEO)

Steps:

• Cook the fettuccine noodles according to package directions, drain then set aside.
• In a large skillet, heat the tablespoon of olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender, then remove them from the skillet and set aside.
• Add the salted butter to the same skillet you cooked the mushrooms in. Cook over medium-low heat until fully melted. Whisk in the flour and cook for 1 minute (whisking continuously.)
• Add the chicken broth, heavy cream, parmesan cheese, and garlic powder; stir well.
• Increase the heat to medium and bring the sauce to a gentle simmer for 1 minute. Reduce the heat to low and season with salt and pepper - to taste.
• Stir in the spinach leaves and cook over low heat for 1 minute until it is starting to wilt.
• Add the mushrooms and cooked fettuccine noodles. Stir well until all of the pasta is coated with the creamy sauce.
• Serve immediately upon finishing. Enjoy!

PARMESAN FETTUCCINE ALFREDO

Steps:

• Cook fettuccine in large saucepan as directed on package, omitting salt.
• Drain fettuccine. Return to pan.
• Add remaining ingredients; mix lightly.

TO DIE FOR FETTUCCINE ALFREDO

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.

FETTUCCINE ALFREDO V

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.

FETTUCCINE WITH HOMEMADE ALFREDO SAUCE

Steps:

• Cook pasta in large saucepan as directed on package.
• Drain pasta; return to pan. Add butter; toss until butter is completely melted. Add half-and-half and cheese; mix lightly.
• Sprinkle with nutmeg and pepper.

PARMESAN FETTUCCINE ALFREDO (WITH CHICKEN OR SHRIMP)

Steps:

• Prepare the fettuccini as directed on the package.
• Drain and return to pan.
• Add remaining ingredients, to the pasta and warm through cooking just long enough to turn shrimp pink.
• Top with minced basil& additional parm.
• Enjoy.

QUICK FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). , Drain fettuccine; serve with Alfredo sauce and remaining 1/4 cup Parmesan cheese.

FETTUCCINE ALFREDO

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper.
• In large bowl, toss fettuccine with sauce until well coated. Sprinkle with parsley.