FETTUCCINE ALFREDO
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
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
FETTUCCINE ALFREDO
Provided by Tyler Florence
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
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.
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
FETTUCCINE ALFREDO
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, combine the heavy cream and butter in a large skillet. Bring to a simmer over medium-high heat, whisking to combine. Whisk in the nutmeg and 1/2 teaspoon each salt and pepper. Keep warm over low heat.
- Add the pasta and cheese to the sauce. Increase the heat to medium and toss to coat, adding the reserved cooking water as needed to loosen the sauce. Transfer the pasta to bowls and top with more parmesan.
OLIVE GARDEN FETTUCCINE ALFREDO
Make and share this Olive Garden Fettuccine Alfredo recipe from Food.com.
Provided by Robbie Rice
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt butter.
- When butter is melted, add cream cheese.
- When the cream cheese is softened, add heavy cream.
- Season with garlic powder, salt, and pepper.
- Simmer for 15-20 minutes over low heat, stirring constantly.
- Remove from heat and stir in parmesan.
- Serve over hot fettucine noodles.
FETTUCCINE ALFREDO
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
- While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
- Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.
FETTUCCINE AL FREDO
Steps:
- Bring a large pot of water to a boil. Melt butter in sauce pan and stir in heavy cream. Gently simmer cream until thickened about 5-7 minutes. Add pasta and shrimp to boiling water and cook for 3-4 minutes. Place 2 cooked fettuccine in a large bowl and mix with 2 cream sauce and 1/4 cup of cheese. Toss to coat and add remaining pasta, sauce and 2 cup cheese. Season with pepper. Toss again and serve immediately with extra cheese and shrimp.
FETTUCCINE ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
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!
FETTUCCINE ALFREDO
Hankering for a comforting bowl of pasta in creamy sauce? This sumptuous Italian dish is for you. It takes just 25 minutes so it's an easy midweek meal
Provided by Orlando Murrin
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
- Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don't add any salt at this stage).
- Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
- Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.
Nutrition Facts : Calories 898 calories, Fat 67 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium
PERFECT FETTUCCINE ALFREDO
From America's Test Kitchens, where they tested many, many recipes and came up with the perfect version of this classic dish. Part of the key to making this perfecto is having the serving bowl(s) kept warm. Do this by partially filling the bowls with boiling water and dumping them before placing the pasta in the dish. DO NOT use Kraft Parmesan "cheese" as ATK tested Parmesans and Parmigianno Reggiano and Kraft cheese came out being deemed "salty sawdust". ATK recommends using fresh pasta, though dry pasta will do. Be sure to use 9 oz.
Provided by DeSouter
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, reduce 1 cup of heavy cream to 2/3 of a cup which should take about 12 minutes if you bring the cream to a boil then reduce and cook it. Add butter into this cream and let it melt.
- Put 4 qts. of water in a large pot to boil. Cooking the fresh pasta will only take a few minutes.
- As pasta cooks, finish sauce by adding other 1/2 cup of heavy cream until mixture starts to bubble. Grate in a pinch (4 or 5 gratings) of fresh nutmeg and add freshly grated pepper. Cook until bubbling.
- When pasta is cooked to almost AL DENTE, remove it from it's pot and place it into the cream mixture BUT SAVE 1 CUP OF THE PASTA WATER. Add parmesan cheese at the same time and toss, allowing the pasta to just finish cooking a moment or two in the sauce. If the sauce looks a bit "gloppy" and not smooth, add the pasta water in small increments until sauce is smooth again.
- Serve immediately. This is a dish that does not sit well and is definitely best when served as soon as it is done.
Nutrition Facts : Calories 1249.6, Fat 91.3, SaturatedFat 55.3, Cholesterol 401.5, Sodium 676.3, Carbohydrate 76.9, Fiber 0.1, Sugar 0.6, Protein 32.7
FETTUCCINE ALFREDO
I can't remember where I came across this recipe but it was on the web somewhere. There isn't another exactly like it here at recipezaar. I like it because it doesn't use cream cheese which I think is cheating a bit. I don't think you would find cream cheese in the traditional italian dish. This dish requires constant attention so be advised!
Provided by invictus
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a 2 quart saucepan over medium-low heat melt butter; add cream, garlic powder, salt, and peppers; simmer for 20-30 minutes stirring constantly, until thick.
- Meanwhile, cook fettuccine noodles according to package directions, coordinating so that the sauce and noodles are done about the same time. This is important because if the sauce cooks too long it will separate and though it will still taste great it won't look pretty!
- Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.
- Serve sauce over hot fettuccine noodles and sprinkle with parsley if desired.
Nutrition Facts : Calories 1126, Fat 76.9, SaturatedFat 46.2, Cholesterol 334.5, Sodium 487.8, Carbohydrate 85.8, Fiber 3.8, Sugar 2.6, Protein 25.4
FETTUCCINE ALL'ALFREDO
I found this recipe in my "Four Ingredient Cooking" by Joanna Farrow. She states that this is a simple recipe invented by a Roman restaurateur called Alfredo and that he served it with a gold fork and spoon. This recipe says it serves four, but I would imagine alot of people will think it only serves two, so up this recipe as you see fit to serve your families appetites. This is not a garlic flavored recipe but one for the original recipe, so might want to serve with very seasoned tasty main dish/meat. Or you might want to add some minced 1/2 tsp. minced garlic to the butter in the beginning before adding the cream.
Provided by diner524
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a large pan. Add the cream and bring it to a boil. Simmer for 5 minutes, stirring constantly, then add the Parmesan cheese, with salt and freshly ground black pepper to taste, and turn off the heat under the pan.
- Bring a large pan of salted water to a boil. Drop in the pasta all at once and quickly bring the water back to a boil, stirring occasionally. Cook the pasta for 2-3 minutes, or according to the instructions on the packet. Drain well.
- Turn on the heat under the pan of cream to low, add the cooked pasta all at once, and toss until it is thoroughly coated in the sauce. Taste the sauce for seasoning. Serve immediately, with extra grated Parmesan cheese at the table.
Nutrition Facts : Calories 624.6, Fat 40.3, SaturatedFat 24.2, Cholesterol 189, Sodium 401.1, Carbohydrate 49, Sugar 0.2, Protein 17.4
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