Rocco Dispiritos Fettuccine Alfredo Recipe Recipe 395 Recipes

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.

ROCCO DISPIRITO'S FETTUCCINE ALFREDO RECIPE RECIPE - (3.9/5)

Steps:

• Step 1: Bring 4 quarts of water to a boil in a large pot and add 2 tbsp salt. Add the fettuccine and cook according to the package instructions for al dente minus 1 minute; set the timer. Step 2: Place the leeks and the milk in a large microwave safe bowl, cover with plastic, and microwave on high until the leeks are tender, about 6 minutes. Step 3: Pour the leek and milk mixture into a blender and add 3/4 of the Parmigiano. Process until very smooth. Step 4: Scrape the contents of the blender into a large nonstick skillet, place over medium-high heat, and bring to a simmer. Step 5: Once the timer goes off for the pasta, add the asparagus to the pasta water. Cook for 30 seconds, then drain and add the pasta and asparagus to the pan. Cook until the sauce sticks to the pasta, 1-2 minutes. Coat with 16 pumps of butter spray and season with salt, pepper and nutmeg. Step 6: Divide the pasta among 4 plates and sprinkle with the remaining Parmigiano.