GOLDIE HAWN'S FETTUCCINE ALFREDO
Homemade pasta, in a silky sauce of double cream, Parmesan and fresh truffle (or nutmeg, which is easier to get hold of and just as tasty!) is a well-known Italian dish that I cooked up for Goldie - she loves it! This is my take, swapping in some single cream to make it a little less naughty. Trust me, it's still a heavenly mouthful.
Provided by Jamie Oliver
Categories Mains Dinner Party Italian Pasta & risotto
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Make the Royal pasta dough. Once it's relaxed for 30 minutes, roll the sheets out to 2mm thick.
- Set up the fettuccine attachment on your pasta machine and gently run through each pasta sheet, placing on a semolina dusted tray as you go. Or, if making by hand, loosely roll up the pasta sheets, cut into strips just over ½cm wide, then use your fingertips to shake out and separate into strands.
- When ready, cook the fettuccine in a large pan of boiling salted water for 1 to 2 minutes, or until al dente.
- Meanwhile, gently heat all the cream in a large frying pan on a low heat, then separate the egg and whisk the yolk into the pan (save the white for another day). Finely grate and gently whisk in the Parmesan, then season with sea salt and black pepper.
- Using tongs, drag the pasta straight into the sauce, taking a little cooking water with it. Toss together, adding extra splashes of cooking water to loosen into a lovely, silky sauce, if needed.
- Plate up with fine gratings of truffle or nutmeg and a good grating of Parmesan, drizzle with a little truffle oil and serve right away.
Nutrition Facts : Calories 612 calories, Fat 38.5 g fat, SaturatedFat 19.8 g saturated fat, Protein 22.8 g protein, Carbohydrate 44.7 g carbohydrate, Sugar 3 g sugar, Sodium 0.6 g salt, Fiber 1.7 g fibre
HOW TO MAKE JAMIE OLIVER FETTUCCINE ALFREDO
How to Make Jamie Oliver Fettuccine Alfredo
Provided by Marion Green
Categories Dessert
Yield 3
Number Of Ingredients 22
Steps:
- Boil a large pot of water.
- Add olive oil & salt.
- Layer pasta in different orientations to avoid sticking & stir occasionally.
- When pasta floats to the top (~15mins), drain in a sieve/colander & rinse with cold water.
- Heat unsalted butter & olive oil
- Sauté onions & garlic.
- Add prawns & salmon.
- Mix in cooking cream & milk.
- Stir in mushroom, capsicum, parsley, pepper, herbs & salt.
- Scatter parmesan cheese over the mixture.
- Stir contents & let the sauce mixture come to a boil.
Nutrition Facts : Calories 215 calories
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
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
CHICKEN ALFREDO
Our easy chicken alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs. You're just two steps away from cheesy pasta perfection.
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
- Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
- Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.61 milligram of sodium
FETTUCCINE ALFREDO
Make and share this Fettuccine Alfredo recipe from Food.com.
Provided by Pizza Mama
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions.
- While pasta is being prepared, melt butter in large skillet; add cream, salt and pepper. Bring to a boil and simmer for a few minutes uncovered to reduce and thicken sauce.
- Remove from heat and add cooked fettuccini and 1 cup Parmigiana Reggiano. Toss to combine and serve immediately with an extra sprinkling of Paremesan cheese over the top, if desired.
- NOTE: The success of this dish depends entirely on the use of fresh Parmesan cheese.
- Feel free to add any vegetables or meat to this basic recipe. Delish!
Nutrition Facts : Calories 1036.2, Fat 75.2, SaturatedFat 45.8, Cholesterol 324.4, Sodium 1199, Carbohydrate 68.5, Sugar 0.3, Protein 23.6
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.
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 Alfredo Pasta Sauce
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
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- 1. Make the Royal pasta dough, rolling the sheets out to the thickness of a playing card. Set up the fettuccine attachment on your pasta machine and gently run through each pasta sheet. Place on semolina-dusted tray until needed.
- 2. Bring a large pan of salted water to the boil over a high heat, then add the fettuccine and cook for 1 to 2 minutes, or until al dente.
- 3. Meanwhile, make the sauce. Gently heat the cream in a large frying pan on a low heat, separate the egg yolk (save the white for another day) and whisk into the pan. Finely grate and gently whisk in the Parmesan, then season well with sea salt and black pepper.
- 4. Using tongs, drop the fettuccine into the sauce and toss well, adding splashes of the cooking water to loosen into a lovely, silky sauce.
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