Alfredos Of Romes Original Fettuccine Alfredo Food

ALFREDO'S OF ROME'S ORIGINAL FETTUCCINE ALFREDO

Steps:

• Cook the fettuccine noodles in 1 gallon of salted boiling water for three minutes.
• At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready.
• Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce. Plate the preparation.
• Cheese lovers may want to sprinkle additional grated cheese on top.

REAL QUICK FETTUCCINE ALFREDO

Steps:

• Cook pasta acc to pkg directions.
• In skillet, melt butter with cream.
• Stir in cheese, salt and pepper.
• Drain pasta, toss with sauce.

CLASSIC FETTUCCINE ALFREDO

Steps:

• Cook Noodles in salted water according to package directions, approx 10-15 minutes.
• Drain well and place in a container (chafing dish or skillet) large enough to allow enough room to toss slippery noodles without accident.
• Place over low heat or sterno.
• Add butter in several hunks to the noodles and stir gently until it melts and coats them well.
• Add the cream and stir in a generous amount of black pepper.
• (Use a peppermill here if you have one).
• Add the cheese, saving a small amount for later use on top of portions (Cheese is sometimes grated into the dish, but I like to have mine ready).
• Stir as mixture thickens and clings to noodles.
• Serve immediately.
• Pass the remaining cheese.

FETTUCCINE ALFREDO

Steps:

• Cook pasta according to package directions.
• While pasta is being prepared, melt butter in large skillet; add cream, salt and pepper. Bring to a boil and simmer for a few minutes uncovered to reduce and thicken sauce.
• Remove from heat and add cooked fettuccini and 1 cup Parmigiana Reggiano. Toss to combine and serve immediately with an extra sprinkling of Paremesan cheese over the top, if desired.
• NOTE: The success of this dish depends entirely on the use of fresh Parmesan cheese.
• Feel free to add any vegetables or meat to this basic recipe. Delish!

FETTUCCINI ALFREDO PER LAZIO OF ROME

Steps:

• NOTE:
• TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.
• IN a pan large enough to hold all the pasta , melt the butter over low heat.
• ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.).
• ADD slowly the grated cheese as you continue stirring or whisking.
• COOK the pasta.
• ADD salt and pepper to the sauce to taste.
• ADD the cooked and drained pasta, mixing well with a wooden spoon.
• TURN into a warmed serving bowl, or directly onto warmed plates.
• PASS grated Parmesan at the table.
• PERSONAL NOTE:.
• I went searching for a broccoli and chicken alfredo and found this. I will be adding chicken and broccoli to this, putting it into a greased casserole dish, topping with mozzarella cheese and baking it (at 350F) until the cheese melts.