Classic Fettuccine Alfredo Food

FETTUCCINE ALFREDO

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.

COMFORT FETTUCCINE ALFREDO

Steps:

• Cook fettucine as package directs; drain.
• Heat butter and cream over low heat until butter is melted.
• Stir in cheese, salt and pepper.
• Pour sauce over hot fettucini, stirring making sure the noodles are well coated.
• Garnish with parsley if desired.

FETTUCCINE ALFREDO

Steps:

• To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
• To prepare Alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the Alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

FETTUCCINE ALFREDO

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!

CLASSIC FETTUCCINE ALFREDO PASTA

Steps:

• Boil water for pasta.
• In a large frying pan (a steep-sided wok is ideal) melt butter on very low heat.
• Start cooking pasta.
• In frying pan, combine half and half, Parmesan, garlic, salt and pepper with melted butter.
• Mix thoroughly and turn the heat up to medium (just hot enough to begin melting cheese).
• Pasta should be nearly done by now; drain and pour into frying pan with sauce ingredients.
• Toss together and serve immediately.

CLASSIC FETTUCCINE ALFREDO

Steps:

• Gather the ingredients.
• Fill a large stockpot with cold water and add a handful or so of kosher salt . Stir and taste; it should taste like seawater. Cover pot and heat water until it boils.
• Drop fettuccine into boiling salted water and cook according to package instructions, about 6 to 9 minutes, or until al dente , tender, but still firm to the bite.
• While fettuccine cooks, heat butter and cream in a large sauté pan over medium-low heat until it starts to bubble.
• Lower heat and simmer gently for about 15 minutes or until sauce has reduced somewhat. Remove from heat.
• Add cheese and toss until fully mixed. Adjust consistency with additional cream if necessary.
• Stir in chopped parsley . Season to taste with kosher salt and freshly ground black pepper.
• Drain fettuccine and toss with Alfredo sauce.
• If desired, sprinkle with additional Parmesan cheese and garnish with additional chopped parsley.