Fettuccine With Cream Nutmeg Sauce Food

REALLY CREAMY FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

FETTUCCINE WITH CREAM NUTMEG SAUCE

Steps:

• Cook the fettucine in boiling salted water until just cooked or al dente (until somewhat firm texture is reached).
• Drain well.
• Melt the butter in a large skillet.
• Saute the garlic for 1-2 minutes over very low heat.
• Add wine to butter& garlic.
• Simmer for 5 minutes.
• Add the sour cream, whipping cream, nutmeg and italian parsley.
• Heat cream and sour cream mixture until very hot but not boiling.
• Add parmesan cheese.
• Season to taste with salt& pepper.
• Pour hot sauce over hot fettucine and toss.
• Sprinkle with additional parmesan cheese and chopped parsley, if desired.
• Serve immediately.

FETTUCCINE WITH CREAMY PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
• Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

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:

• 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.

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.

HOMEMADE FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; combine with Alfredo sauce and remaining Parmesan cheese. If desired, sprinkle with parsley.

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.

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.

MUSHROOM CREAM SAUCE (W/ NUTMEG) FOR PASTA RECIPE

Steps:

• 1. Cook pasta according to pkg directions; drain. 2. In skillet, heat butter over med-hi and saute mushrooms for 2 minutes. 3. Add onions and garlic; cook for 1 minute. 4. Add flour and cook and stir for 1 minute. 5. Add milk, nutmeg, salt and pepper. 6. Cook and stir until sauce is thickened and smooth. 7. Remove from heat; add Parmesan cheese. 8. Toss with drained pasta. 9. Serve with grilled sliced chicken 10.Finish with nutmeg, olive oil, sea salt, cheese