Alfredo Sauce With Pasta Food

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FETTUCCINE ALFREDO



Fettuccine Alfredo image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 pound fettuccine noodles
1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan

Steps:

  • Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!

NO-CREAM ALFREDO SAUCE



No-Cream Alfredo Sauce image

Traditional Roman fettucine Alfredo doesn't contain a drop of cream or milk, so whether you have none in your refrigerator or you are a traditionalist, this is the recipe for you. Just because there's no cream, however, doesn't mean it isn't over the top with richness and flavor.

Provided by Food Network Kitchen

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

Kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small cubes
6 ounces Parmesan, freshly grated (about 2 cups)
1 pound dried fettuccine
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to boil. Put the butter and cheese in a large bowl and set aside.
  • Add the fettuccine to the boiling water and cook, stirring occasionally, according to the package instructions for al dente. Reserve 1 cup of the pasta water, then drain the pasta and add it to the large bowl. Using tongs, gently toss the pasta with the butter and cheese, adding pasta water as necessary to create a creamy looking sauce. Top with a few grinds of pepper.

FETTUCCINE ALFREDO



Fettuccine Alfredo image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons butter
5 tablespoons all-purpose flour
1/4 teaspoon ground cloves
Pinch grated nutmeg
2 1/2 cups whole milk, warmed
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
12 ounces dried fettuccine
2 tablespoons olive oil
1/2 cup thinly sliced shallots
2 cloves garlic, finely minced
1/2 cup grated Parmigiano-Reggiano
1/2 cup grated Pecorino Romano cheese
1/4 cup finely minced fresh parsley

Steps:

  • For the bechamel: In a medium saucepan, melt the butter over medium flame. Add the flour and whisk until the texture of wet sand is achieved. Lower the heat to low, add the cloves and nutmeg and cook for 2 minutes. Slowly whisk in the whole milk and bring the sauce to a simmer. Cook for 3 minutes, season with salt and pepper and set aside.
  • For the fettuccine alfredo: Bring a large pot of water to a boil and season with salt. Add the pasta and begin to cook.
  • Meanwhile, in a large saute pan, heat the olive oil over medium heat. Cook the shallots and garlic until soft, about 4 minutes. Add the bechamel sauce, along with 1 cup of the pasta water.
  • When the pasta is 80 percent cooked, add it to the saute pan and simmer until the sauce is thickened and the pasta is al dente. Toss with the cheeses and parsley, and season with salt and pepper.

ALFREDO SAUCE



Alfredo Sauce image

Provided by Ree Drummond : Food Network

Time 10m

Yield about 2 cups

Number Of Ingredients 5

1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan
Pasta cooking water, as needed

Steps:

  • In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
  • Toss to combine, thinning with pasta water if necessary.

FETTUCCINE ALFREDO



Fettuccine Alfredo image

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

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

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.

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