Fettuccine Alfredo Iv Food

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.

FETTUCCINE ALFREDO

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.

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 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.

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!

FETTUCCINE ALFREDO V

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
• Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
• Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

FETTUCCINE ALFREDO

Steps:

• Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
• Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
• Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

FETTUCCINE ALFREDO

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, cook all remaining ingredients except nutmeg in saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring constantly.
• Drain pasta; return to pan. Add sauce; toss to evenly coat. Sprinkle with nutmeg.

FETTUCCINE ALFREDO

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.