Indulge in the classic Italian dish of Fettuccine Alfredo, a delectable combination of rich, creamy Alfredo sauce and tender fettuccine noodles. This timeless recipe has captured the hearts of food lovers worldwide with its simplicity and irresistible flavor. While the traditional version remains a beloved favorite, there are also exciting variations that add a unique twist to this classic.
In this article, you'll find a collection of Fettuccine Alfredo recipes that cater to a range of preferences and dietary needs. From the original Alfredo sauce, made with butter, cream, and Parmesan cheese, to lighter versions using low-fat ingredients or plant-based milk, there's a recipe for every palate. Additionally, we'll explore variations that incorporate flavorful add-ins like grilled chicken, succulent shrimp, or sautéed vegetables, elevating the dish to a hearty and satisfying meal.
Whether you're a seasoned cook or just starting your culinary journey, these Fettuccine Alfredo recipes will guide you through the process with easy-to-follow instructions. Learn how to make a velvety smooth sauce, perfectly al dente pasta, and discover the secrets to achieving that perfect balance of flavors. With its creamy texture, cheesy goodness, and versatility, Fettuccine Alfredo is sure to become a staple in your recipe collection.
FETTUCCINE ALFREDO
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
FETTUCCINE ALFREDO
Provided by Tyler Florence
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
- To prepare Alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the Alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
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
FETTUCCINE ALFREDO
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Provided by Shelley Wiseman
Categories Milk/Cream Cheese Pasta Quick & Easy Dinner Parmesan Family Reunion Potluck Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
- Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
- Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
Tips:
- Use Fresh Ingredients: For the best flavor, use fresh, high-quality ingredients. This means using fresh herbs, vegetables, and dairy products.
- Don't Overcook the Pasta: Cook the pasta according to the package directions. Overcooked pasta will become mushy and lose its flavor.
- Make the Sauce Ahead of Time: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for busy weeknights.
- Use a Good Quality Parmesan Cheese: The type of Parmesan cheese you use will make a big difference in the flavor of the sauce. Use a good quality, aged Parmesan cheese for the best results.
- Add Some Fresh Herbs: Fresh herbs, such as basil, oregano, or thyme, can add a nice flavor to the sauce.
Conclusion:
Emeril's Fettuccine Alfredo Sauce is a classic dish that is sure to please everyone at the table. It is a rich, creamy sauce that is perfect for pasta, chicken, or fish. With its simple ingredients and easy-to-follow instructions, this sauce is a great option for busy weeknights or special occasions.
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