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
LOW-CAL FETTUCCINE ALFREDO
This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams
GOLDY'S LOW FAT FETTUCCINE ALFREDO WITH ASPARAGUS
Another great recipe from Diane Mott Davidson's "Killer Pancake." (Read her books...The Goldilock's Catering series is a realistic and suspenseful cozy collection.)
Provided by BigFatMomma
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a medium-size nonstick saute pan.
- Remove from heat, and spray with vegetable oil spray.
- Add onion, and saute until limp--5-10 minutes.
- Add asparagus and garlic, cover the pan, and turn off the heat (the steam from the onion will steam the asparagus).
- In a large skillet, combine the dry milk and skim milk, and whisk until blended.
- Add flour, stir, and cook over med-high heat until thickened.
- In a small bowl, add 2 tablespoons of this sauce to the cream cheese, and stir until smooth.
- Return this mixture to the hot sauce.
- Add parmesan, and stir until melted.
- Keep hot.
- If the mixture gets too thick, thin it out with small amounts of skim milk.
- Cook fettucine according to package directions.
- Add hot pasta and garlic and vegetables to the sauce in the skillet.
- Stir and cook over medium-low heat until heated through.
- Serve garnished with chopped arugula.
- **NOTE**.
- To bake garlic, preheat oven to 350. Place a whole head of garlic in a small baking pan. Drizzle one tsp of olive oil over the head, add 1/4 cup of water to the pan.
- Bake, loosely covered for 45-60 minutes or until soft.
- The cloves will slide right out, and can ve mashed, chopped or served whole.
DIVINELY CREAMY LOW-FAT FETTUCCINE ALFREDO
One of my favorite things to eat is fettuccine alfredo, but I don't always like all the fat associated with this dish. I found this recipe and it is really very good. Be sure to use imported Italian Parmigiano-Reggiano, which has an intense, buttery flavor that makes all the difference. If you are following Weight Watchers, this recipe has 6 points per 1 cup serving.
Provided by CookingONTheSide
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the fettuccine according to package directions, omitting salt if desired.
- Drain, reserving 1/4 cup of the cooking water.
- Place the pasta in a serving bowl and keep warm.
- Meanwhile, melt the butter in a medium nonstick skillet.
- Add the flour and cook, stirring constantly, until the mixture becomes straw-colored and fragrant, about 45 seconds, then remove from the heat and whisk in the milk.
- Return the pan to the stove, raise the heat to medium-high, and continue cooking, whisking constantly, until slightly thickened, about 2 minutes.
- Add the reserved cooking water, the cheese, the lemon juice and nutmeg; stir until just smooth.
- Pour over the hot pasta, toss gently to coat, and serve at once.
Nutrition Facts : Calories 313.4, Fat 8.7, SaturatedFat 4.6, Cholesterol 65, Sodium 202.2, Carbohydrate 45, Fiber 2, Sugar 3.7, Protein 13.6
FAT-FREE FETTUCCINE ALFREDO
Make and share this Fat-Free Fettuccine Alfredo recipe from Food.com.
Provided by Nancy Van Ess
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix 1 teaspoon cornstarch and 1 teaspoon skim milk in a saucepan.
- Add the rest of the skim milk and bring to a boil.
- Lower heat to medium and slowly add the cream cheese, stirring constantly.
- Simmer mixture until thick.
- Add salt and pepper.
- Saute mushrooms and scallions in a nonstick skillet sprayed with cooking spray.
- Cook fettucini according to package directions.
- Toss cooked noodles with sauce. - - - - - - - - - - - - - - - - - -.
Nutrition Facts : Calories 361.4, Fat 4.1, SaturatedFat 1.3, Cholesterol 67.8, Sodium 253.5, Carbohydrate 61.8, Fiber 3.3, Sugar 5.2, Protein 19.4
FETTUCCINE ALFREDO WITH ASPARAGUS
From Food and Wine...Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick and delicious, but it dirties only one pot.
Provided by Thea
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
- Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
- VARIATIONS.
- Fettuccine Alfredo: Eliminate the asparagus.
- Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
- Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
- Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
- Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.
Nutrition Facts : Calories 714.6, Fat 41.2, SaturatedFat 24.2, Cholesterol 194.9, Sodium 785, Carbohydrate 67.8, Fiber 5.1, Sugar 3.3, Protein 21
DREAMY LOW-FAT FETTUCCINE ALFREDO
It's a shame that alfredo is, for most people an occasional indulgence. Now, with this recipe cutting gobs of fat and cheese, it makes a great candidate for weeknight cooking. You'll be surprised that the trick is using a butter and flour roux to provide the same mouth feel as thickened heavy cream. To help speed up this recipe, prepare the sauce while bringing the water to a boil.
Provided by Vseward Chef-V
Categories High In...
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring 4 quarts of water to a boil in a large pot over high heat. I sometimes use a ladle, fill each of four serving bowls with about 1/2 boiling water and set aside.
- Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.
- Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
- Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes.
- Reserve 1 cup pasta cooking water, then drain pasta.
- Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.
- Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.
Nutrition Facts : Calories 361.1, Fat 12.9, SaturatedFat 7.1, Cholesterol 83.1, Sodium 425.7, Carbohydrate 41.5, Fiber 0.1, Sugar 2.6, Protein 19.2
FETTUCCINE WITH ASPARAGUS
Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil.
- Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
- Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
- Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
- Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams
REDUCED FAT ALFREDO SAUCE
This sauce is lower in fat than traditional Alfredo Sauce but full of flavour. Great as a side with grilled chicken or double it for a meal with meat filled pasta.
Provided by PrincessCalynn
Categories Sauces
Time 10m
Yield 4 sides, 4 serving(s)
Number Of Ingredients 6
Steps:
- The key here is patience, add all ingredients gradually!
- Melt butter in sauce pan on stove top with medium heat.
- Gradually whisk in flour.
- This will create a yellow paste.
- Gradually add milk, whisking until incorporated and no lumps are present.
- Continue to whisk until hot.
- Usually 3-5 minutes.
- The longer you cook the base (without the cheese) the thicker the sauce will be.
- Add parmesan slowly, again whisking until incorporated.
- Add crushed garlic and pepper.
- Cook for 2 minutes or until cheese is melted.
- Remove from heat.
LOW FAT FETTUCCINE ALFREDO
I found this online when doing a search for low fat meals. I don't remember which site it came from, but I've made a few changes from the original and thought I'd add it here. I hope you enjoy it!
Provided by tazdevilfan
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In blender, combine cottage cheese, milk, egg yolk and pepper and puree until smooth.
- In a small saucepan, melt butter over low heat; add puree and bring to a simmer, stirring occasionally.
- Stir in all but 4 tsp of parmesan cheese.
- Toss cooked noodles with sauce and sprinkle with remaining parmesan cheese.
Nutrition Facts : Calories 410.9, Fat 14.9, SaturatedFat 7.8, Cholesterol 124.3, Sodium 469, Carbohydrate 46.6, Fiber 1.9, Sugar 6.5, Protein 22.3
LOW-FAT FETTUCCINE
This family favorite takes just minutes to prepare. The fettuccine dish has a delightful combination of noodles, ham, cheese and vegetables in a creamy sauce. -Andrea Buchmann, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook the fettucine according to package directions. In a saucepan over medium heat, bring broth and garlic to a boil. Add mushrooms and onions; reduce heat. Simmer, uncovered, for 3-5 minutes or until the mushrooms are tender. Add cream cheese and ham; cook and stir until cheese is melted. Add tomatoes; heat through. Remove from the heat; stir in Parmesan cheese and pepper. Rinse and drain fettuccine; top with the sauce.
Nutrition Facts :
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- Cook pasta according to package directions. Drain in a colander over a bowl. Reserve 1/4 cup pasta water.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until crisp-tender. Remove from heat. Add rind and juice; toss. Keep warm.
- Melt butter in a medium saucepan over medium heat. Add vodka and garlic; cook 1 minute. Add cream cheese, stirring until smooth. Stir in milk, Parmesan cheese, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in reserved pasta water, pasta, and asparagus; toss to coat noodles. Sprinkle with chives.
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