Homemade Fettuccine Alfredo Food

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.

SEAFOOD FETTUCCINE

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.
• Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
• Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
• Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

BEST EVER FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil.
• Add fettucine pasta and cook for 8 to 10 minutes or until al dente and drain Melt butter in a large skillet and add chopped garlic.
• Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic Pour about 1/4 cup of the heavy cream into a small bow.
• Add the egg yolk and beat together and 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 cook.
• Continue beating the cream mixture until all mixed together.
• Add 1 cup of Parmesan cheese and continue to mix the cream.
• Pour in remaining Parmesan and parsley and mix until smooth.
• Immediately remove from stove.
• Serve over cooked pasta.

FETTUCCINE ALFREDO

Steps:

• Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
• While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
• Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

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 WITH HOMEMADE ALFREDO SAUCE

Steps:

• Cook pasta in large saucepan as directed on package.
• Drain pasta; return to pan. Add butter; toss until butter is completely melted. Add half-and-half and cheese; mix lightly.
• Sprinkle with nutmeg and pepper.

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.

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:

• 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.

COMFORT FETTUCCINE ALFREDO

Steps:

• Cook fettucine as package directs; drain.
• Heat butter and cream over low heat until butter is melted.
• Stir in cheese, salt and pepper.
• Pour sauce over hot fettucini, stirring making sure the noodles are well coated.
• Garnish with parsley if desired.

FETTUCCINE ALFREDO

Steps:

• Boil noodles according to package directions.
• While noodles are boiling, use a large skillet to cook butter and garlic until butter has melted and garlic is fragrant.
• Pour in the heavy cream and bring to a simmer, stirring frequently until cream has thickened, about 10 minutes. Turn heat to very low.
• Add the seasonings and parmesan cheese and whisk until cheese has melted and sauce is smooth.
• Drain pasta and add to the sauce. Mix well.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Cook pasta according to package directions.
• Drain, rinse with cold water and set aside.
• Using a large pan or skillet, melt 2 tbsp butter over medium heat.
• Add chicken and sprinkle with Italian seasoning, garlic salt, pepper and slap ya mama. Stir.
• Cook chicken until almost thoroughly cooked, then add onions and mushrooms.
• Continue cooking until chicken is no longer pink and onions and mushrooms are tender.
• Add remaining butter and garlic. Saute for 2 additional minutes, stirring frequently.
• Pour in heavy cream, stir, lower heat and simmer.
• Add ½ of the Parmesan cheese and all of the cream cheese. Constantly whisk until cheese is fully incorporated.
• Add the remaining Parmesan and whisk continuously until the cheese is fully melted and mixed well.
• Reduce heat and let simmer for 10 minutes stirring occasionally.
• Add fettuccine pasta to the sauce mixture and stir.
• Serve immediately.

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

Steps:

• In a 2 quart saucepan over medium-low heat melt butter; add cream, garlic powder, salt, and peppers; simmer for 20-30 minutes stirring constantly, until thick.
• Meanwhile, cook fettuccine noodles according to package directions, coordinating so that the sauce and noodles are done about the same time. This is important because if the sauce cooks too long it will separate and though it will still taste great it won't look pretty!
• Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.
• Serve sauce over hot fettuccine noodles and sprinkle with parsley if desired.

FETTUCCINE ALFREDO

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.

EASY CHICKEN FETTUCCINE ALFREDO RECIPE

Steps:

• Start a large pot of water with 2 teaspoons of salt to boil. Cook the fettuccine according to package instructions until al dente. Drain the pasta with a strainer, then place it back in the pot, covered with a lid to keep warm.
• Slice each chicken breast into two pieces by cutting through the center of the breast similar to a butterfly cut. Season all sides of the chicken by sprinkling with kosher salt, black pepper, and sweet paprika. Heat a large skillet to medium-high heat and add 1 tablespoon of olive oil. Place all 4 chicken pieces into the skillet and cook for 4 minutes. The chicken should be a nice golden brown. Turn the chicken to the second side and cook for 4 more minutes. The interior temperature should be at least 140 degrees F. Remove the chicken from the skillet and let it rest on a plate tented with aluminum foil.
• In a separate large skillet add the butter to melt on medium temperature. Once the butter has melted, add in the minced garlic and cook it for 30 seconds.
• Pour in the cream and stir it occasionally so it doesn't scorch and bring it to a slow boil. Turn off the heat and add in the grated Parmesan a little at a time and stir it to melt. Continue until all the cheese has been incorporated and melted. You may have to turn the heat on low if the sauce cools too much. Taste the sauce and add salt and black pepper as desired.
• Then add all of the pasta to the sauce and stir it to coat. Cut the chicken into bite sized pieces and place them into the skillet. Serve the chicken fettuccine alfredo hot, right out of the skillet.

FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, combine the heavy cream and butter in a large skillet. Bring to a simmer over medium-high heat, whisking to combine. Whisk in the nutmeg and 1/2 teaspoon each salt and pepper. Keep warm over low heat.
• Add the pasta and cheese to the sauce. Increase the heat to medium and toss to coat, adding the reserved cooking water as needed to loosen the sauce. Transfer the pasta to bowls and top with more parmesan.

ONE POT FETTUCCINE ALFREDO RECIPE

Steps:

• In a large pot on medium high heat, add olive oil and garlic. Sautè for 1 minute or until garlic is fragrant. Add broth, salt and pepper.
• Add pasta and bring to a boil. Make sure the pasta is completely submerged in the broth. Stir. Cover and reduce heat to medium-low.
• Cook for 12-14 minutes. Be sure to stir a couple times to make sure the pasta does not stick (this is key!)
• Once the pasta has cooked (do not drain), add the heavy cream, parmesan cheese and stir. Garnish with extra parmesan cheese and freshly ground black pepper.