FETTUCCINE ALFREDO
Put a pot of water on to boil, then stir the white sauce together as the pasta is cooking. It's just that easy to create a rich and satisfying dinner in just 25 minutes. This top-rated recipe is a home cook favorite-try it tonight and find out why.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain fettuccine as directed on package.
- Meanwhile, in 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper.
- In large bowl, toss fettuccine with sauce until well coated. Sprinkle with parsley.
Nutrition Facts : Calories 580, Carbohydrate 39 g, Cholesterol 150 mg, Fat 7, Fiber 2 g, Protein 15 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 2 g, TransFat 1 1/2 g
TO DIE FOR FETTUCCINE ALFREDO
This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!
Provided by ERINMARIE
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g
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 V
The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.
Provided by Greg
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 854.3 calories, Carbohydrate 55.9 g, Cholesterol 230.9 mg, Fat 59.4 g, Fiber 2.7 g, Protein 27.2 g, SaturatedFat 35.9 g, Sodium 806.8 mg, Sugar 2.9 g
ITALIAN FETTUCCINE PIE
Add an Italian twist to hamburger casserole. Tomatoes, fettuccine noodles and lots of cheese create a one-dish dinner complete with veggies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, tomato sauce and Italian seasoning. Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer 10 minutes, stirring occasionally.
- Meanwhile, cook and drain fettuccine as directed on package.
- In medium bowl, beat one of the eggs and the butter. Stir in fettuccine and mozzarella cheese. In ungreased 9-inch quiche dish or pie plate, spoon and press mixture evenly in bottom and up side of dish.
- In small bowl, mix cottage cheese and remaining egg; spread over fettuccine mixture in dish. Sprinkle with broccoli. Spoon beef mixture evenly over top. Sprinkle with Parmesan cheese.
- Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 350, Carbohydrate 28 g, Cholesterol 140 mg, Fiber 2 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 6 g, TransFat 1/2 g
FETTUCCINE ALFREDO
Chow down on this creamy Fettuccini Alfredo. Add pizazz to this dish with cream cheese and a pinch of nutmeg to make it a star at the dinner table.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 4 servings, about 1 cup each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 470, Fat 26 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 80 mg, Sodium 400 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 5 g, Protein 14 g
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
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
A recipe for creamy fettuccine alfredo; a pasta dish made with fettuccine noodles, butter, cream, and Parmesan cheese.
Provided by Renee
Categories Main Dish
Time 30m
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Add salt (about 1 to 2 tablespoons), stir, and bring back to a boil. Add the fettuccine and cook according to package instructions. Prepare the sauce while the pasta is cooking.
- In a large skillet, melt the butter over medium heat. Add the cream to the melted butter and stir to combine. Turn the heat to low.
- Add the cooked (al dente) fettuccine to the pan directly from the water. Do not drain. Reserve the pasta cooking water.
- Increase the heat to medium and toss the pasta to coat it with the sauce. Add half of the cheese and toss. Add a ladel or a couple of spoonfuls of pasta water and toss. Add the rest of the cheese and toss. Add more pasta water as needed. The sauce may seem soupy at first. The pasta will absorb it quickly and can easily become dry. Add and stir in more pasta water and it will become creamy again.
- Serve with additional Parmesan cheese as a garnish.
TRADITIONAL ALFREDO PASTA
Steps:
- In a large pot of boiling salted water cook the fettuccine al dente.
- in a medium pan add 1/2 the butter, 1/4 cup Parmesan cheese and 1/2 -1 ladle of hot pasta water (about 3-5 tablespoons). On low medium heat, whisk together to make a cream.
- Add the drained pasta, another 1/2-1 ladle of hot pasta water (or a little more if needed) the remaining butter and parmesan cheese, gently toss together on low heat (for about 1 minute) and serve immediately, sprinkle with parmesan cheese and black pepper. Enjoy!
Nutrition Facts : Calories 491 kcal, Carbohydrate 1 g, Protein 13 g, Fat 40 g, SaturatedFat 25 g, Cholesterol 110 mg, Sodium 779 mg, ServingSize 1 serving
FETTUCCINE ALFREDO
It doesn't get better than a big bowl of Fettuccine Alfredo for dinner. Ree Drummond's Fettuccine Alfredo recipe makes for a perfect family meal-find how to make it here.
Categories comfort food dinner main dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions.
- In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
- Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
- Drain pasta and immediately pour it into the bowl.
- Toss a couple of times, 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 VEGETABLE ALFREDO
Creamy pasta dish by Southern Living that can be an entree (4 servings) or a side dish (6 servings). The original recipe calls for 8 oz fresh mushrooms and 1 cup of carrots; however, I don't like mushrooms, so I just use 1 1/2 cups of carrots. Make sure to slice the carrots quite thin.
Provided by KissKiss
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare fettuccine according to package directions.
- Meanwhile, in a large pan saute carrots in hot oil over medium-high heat for 3-4 minutes. Stir in onion and garlic and saute 3-4 minutes or until tender.
- Add spinach and cover, allowing to cook and wilt for 3-4 minutes, stirring occasionally until all spinach is wilted. Stir in Alfredo sauce, Parmesan, basil and cooked pasta.
- Stir until all ingredients are blended and cook 1-2 minutes until thoroughly heated. Season with salt and pepper, to taste, and serve immediately.
FETTUCCINE ALFREDO
It doesn't get much easier (or creamier) than this fettucine alfredo, ready in the time it takes to cook the pasta.
Provided by Jenny White
Categories Main course
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the Parmesan.
- Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately.
FETTUCCINE ALFREDO PIE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. Place on a rimmed baking sheet.
- Bring a large pot of salted water to a boil. Add the fettucine and cook for about 3 minutes less than the package recommends, so that it is very al dente. Drain, then rinse with cold water and reserve.
- Beat the cream cheese on medium-high speed in the bowl of a stand mixer or with an electric hand mixer until smooth and creamy, about 2 minutes. Add the butter and beat until combined. Add the eggs, 1/2 cup Parmesan, 1/2 cup mozzarella and a pinch of salt and beat until combined. Beat in the heavy cream, olive oil and cracked black pepper to taste until everything is smooth and combined. Add the fettucine and toss to coat and combine. Transfer to the prepared pan and sprinkle with the remaining 1/4 cup Parmesan and 1/4 cup mozzarella.
- Bake until the top is bubbling and golden brown, 20 to 25 minutes. Let rest for 10 to 15 minutes. Remove from the pan, then cut into wedges and garnish with the parsley.
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- Cook pasta in large pot of salted water. Before pasta is done cooking, scoop out about a cup of hot pasta water and set aside to use for thinning the sauce later, if needed. Drain and set aside.
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