Creamy Parmegiano Reggiano Alfredo Food

FETTUCCINE ALFREDO

Fettuccine Alfredo image

Provided by Tyler Florence

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 cups 00 flour or unbleached all-purpose, plus more for dusting
1 teaspoon salt
3 eggs plus 2 yolks
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 tablespoon water
Cornmeal, for dusting
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

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

Fettuccine Alfredo image

This marvelous recipe is one I got off this newsgroup some months back, but am reposting for the Alfredo request since I have no idea if the original poster is still around to see the new request. Since it isn't mine, I've also included the original poster's notes and attribution. Yummy stuff! Introduction: This is the real thing. You will not find a better Fettuccine Alfredo other than at Alfredo's in Rome, Italy. The secret to his sauce is in the Parmigiano-Reggiano cheese (don't even try this recipe without it), the balance of the pepper and nutmeg. For some reason restaurants never get it right. Be warned that the sauce is heavy. This recipe serves 2. Recipe by Ricardo Batista Fettuccine Alfredo

Provided by Naomi Schoenfeld1

Categories < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons butter
1 cup heavy whipping cream
2 pinches nutmeg, Ground
1/2 teaspoon black pepper, Ground
3/4 cup parmigiano-reggiano cheese, grated
1 pinch salt
1 lb fettuccine pasta

Steps:

Grate the cheese, black pepper and nutmeg if you need to.
Put 4 quarts of water to boil.
Cooking: Set small frying pan in mid-high heat. Add the butter and the cream to the frying pan and mix well.
Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and stir frequently until the sauce becomes heavier, then reduce the heat. Add the pasta to the boiling water along with some salt and cook to your liking.
Once the pasta is cooked, drain the pasta and add it to the sauce. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.

Nutrition Facts : Calories 1344.1, Fat 74.8, SaturatedFat 44.3, Cholesterol 396.3, Sodium 813.5, Carbohydrate 129.1, Fiber 0.2, Sugar 0.2, Protein 39.7

CREAMY PARMEGIANO-REGGIANO ALFREDO

Creamy Parmegiano-Reggiano Alfredo image

This is a healthier version of Alfredo. If you want it a little thicker, reduce the half and half to 3/4 or 1/2 cup. The Parmigiano-Reggiano is the secret to this great tasting alfredo. Feel free to add garlic salt or fresh garlic.

Provided by sbera007

Categories Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup fat-free half-and-half
8 ounces fat free cream cheese (softened and cubed)
1/2 cup margarine
3/4 cup parmigiano-reggiano cheese (grated)
pepper (to taste)

Steps:

Heat half and half, cream cheese, margarine, Parmigiano-Reggiano cheese and pepper in a saucepan, stirring constantly.
Cook over medium heat until smooth.

FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO

Fettuccine with Mascarpone and Parmigiano-Reggiano image

Provided by Food Network

Number Of Ingredients 6

Ingredients

2 large eggs
3 tablespoons mascarpone cheese
1/2 teaspoon kosher salt, plus extra for the pasta water
12 to 18 turns of the peppermill
1/2 cup Parmigiano-Reggiano cheese, plus a bit extra for garnish
8 ounces imported dried fettuccine

Steps:

Bring 6 quarts of water to a boil in a large pot. Whisk the eggs, mascarpone, salt, pepper and 1/2 cup cheese in a heatproof mixing bowl. Set aside. Add 3 1/2 tablespoons kosher salt to the boiling water, drop in the fettucine and cook at a full rolling boil, stirring frequently, until al dente, 5 to 7 minutes. While the pasta is cooking, place the bowl, full of the mascarpone mixture, over a pot of boiling water to heat through. Once the pasta is cooked add to the sauce and toss, until the noodles are well coated with sauce. Plate in a bowl and garnish with a bit of fresh cheese.

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