Best 4 Dannys Favorite Fettuccini Alfredo Recipes
Indulge in a culinary delight with Danny's Favorite Fettuccini Alfredo, a classic Italian dish that embodies creamy indulgence and cheesy goodness. This iconic pasta dish features tender fettuccine noodles enveloped in a luscious Alfredo sauce, a symphony of heavy cream, Parmesan cheese, and butter, creating a velvety and rich flavor profile. The addition of garlic, black pepper, and parsley adds depth and aromatic complexity to the sauce, elevating it beyond the ordinary. This article presents three variations of this timeless recipe, catering to diverse preferences and dietary needs. The classic version remains true to tradition, while the lightened-up version offers a healthier alternative with reduced fat and calories, making it a guilt-free pleasure. For those with dietary restrictions, the gluten-free version provides a delicious option without compromising on taste or texture. Embark on a culinary journey and discover the perfect Fettuccini Alfredo recipe that tantalizes your taste buds and leaves you craving more.
Let's cook with our recipes!
DANNY'S FAVORITE FETTUCCINI ALFREDO
This one is for you Danny! Your favorite dinner with tossed green salad and garlic butter Italian bread!
Provided by Bev I Am
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente.
- Reserve 1/4 cup cooking water, then drain pasta in a colander.
- Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat.
- Add cooked pasta and toss to coat, lifting strands.
- Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.
- Sprinkle with additional cheese and serve immediately.
- *When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.
Nutrition Facts : Calories 736.6, Fat 47.2, SaturatedFat 28.3, Cholesterol 202.3, Sodium 351.6, Carbohydrate 62.5, Fiber 2.9, Sugar 1.7, Protein 17
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 Main Dish Recipes Pasta
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
FAVORITE FETTUCCINE ALFREDO
Steps:
- Combine everything except the pasta in a bowl. Microwave until the butter and cheese are completely melted. Stir until smooth, adding extra cream or milk if mixture is stiff. Pour the sauce over the pasta. Sprinkle some more Parmesan cheese on top, if you like
ELAINE'S FETTUCCINE ALFREDO
This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it - it's glorified macaroni and cheese, really - but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)
Provided by Alex Witchel
Categories dinner, weekday, pastas, main course
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 6 quarts generously salted water to a boil.
- While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
- Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 33 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 20 grams, Sodium 378 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Use high-quality ingredients. This means using fresh, flavorful ingredients that are in season. The better the ingredients, the better the Alfredo sauce will be.
- Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and won't hold the sauce well.
- Make sure the sauce is thick enough. The Alfredo sauce should be thick enough to coat the pasta, but not so thick that it's clumpy. If the sauce is too thick, you can thin it out with a little milk or cream.
- Serve the Alfredo sauce immediately. Alfredo sauce is best when served immediately after it's made. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the sauce over low heat until it's warmed through.
Conclusion:
Fettuccine Alfredo is a classic Italian dish that is loved by people all over the world. It's a simple dish to make, but it's packed with flavor. With a few simple tips, you can make a Fettuccine Alfredo that is sure to impress your friends and family.
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