Decadent Fettucine Alfredo Sauce Food

FETTUCCINE ALFREDO SAUCE

Steps:

• Melt butter in large saute pan.
• Add garlic and onions, saute until brown.
• Add broth and cream and reduce for several minutes.
• Slowly add the cornstarch/water mixture stirring until the sauce begins to thicken slightly.
• Do not over thicken as the parmesean cheese will also act as a thickener.
• Add the parmesan cheese, parsley, and salt & pepper.
• Taste test and add more seasoning if needed.
• Combine with fettuccini noodles and toss.
• Serve immediately in warm bowl.

DECADENT FETTUCINE ALFREDO SAUCE

Steps:

• Melt butter in saute pan; do not let brown.
• Add cream, and bring the mixture to a soft boil.
• Add parmesan cheese and cook until cheese is melted, and mixture becomes thicker (and it will thicken as it cools).
• Add a sprinkle of ground nutmeg, salt and white pepper to taste.
• Pour over al dente fettucine noodles.

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.

FETTUCINI ALFREDO

Steps:

• Cook fettuccine in a pasta pot of boiling salted water (see my article on reduced water pasta ) reserving 1/3 cup cooking water, then drain pasta.
• While pasta cooks, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat with salt and pepper. Add fettuccine and 3 tablespoons of reserved water, and cheese to sauce and toss. Add a touch more cooking water if sauce seems too thick to you.
• Serve garnished with chopped parsley and additional cheese on the side.

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.