Nats Fettuccine Alfredo Food

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.

NAT'S FETTUCCINE ALFREDO

Steps:

• Cook noodles as per directions for"Al Dente", rinse under cold water and set aside until sauce is ready.
• Melt butter on medium-high heat.
• Add 1/2 of the garlic.
• Heat through.
• Add all of the half and half cream.
• Bring to a simmer.
• Add salt, pepper and sour cream.
• Lower heat to medium, simmer and thicken.
• Add the rest of the garlic and all of the parmesean.
• Bring back to a simmer, stirring until cheese is melted.
• Add noodles, toss, taste, and add salt or more cheese if needed.
• Top with parsley and serve.

FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil and salt generously. Boil the pasta until al dente, tender but still slightly firm.
• Meanwhile in a large skillet over medium heat melt the butter and whisk in the cream and nutmeg and bring just to a simmer. Lower the heat to keep the mixture just warm.
• Drain the pasta in a colander and reserve some of the cooking water. Add the pasta to the cream mixture, toss with the cheese, and season with salt and pepper to taste. If the pasta mixture has become thick and tight, thin it with some of the reserved cooking water. Serve immediately in heated bowls.