Best 3 Fettuccini Alfredo Ii Recipes
Indulge in the timeless classic of Italian cuisine, Fettuccine Alfredo, prepared with two distinct yet equally delectable sauces. Dive into the creamy richness of the Alfredo sauce, made from scratch using butter, cream, and freshly grated Parmesan cheese, or embrace the simplicity of the Olive Oil and Garlic sauce, bursting with fragrant garlic and a hint of red pepper flakes. Both sauces come together effortlessly to coat tender fettuccine pasta, creating a symphony of flavors that will tantalize your taste buds. This versatile dish can be customized with your favorite additions, from succulent shrimp to grilled chicken, making it a versatile crowd-pleaser. Get ready to embark on a culinary journey that celebrates the essence of Italian cooking with our two exquisite Fettuccine Alfredo recipes.
Let's cook with our recipes!
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
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.
HOMEMADE FETTUCCINE ALFREDO
This easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. -Jo Gray, Park City, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; combine with Alfredo sauce and remaining Parmesan cheese. If desired, sprinkle with parsley.
Nutrition Facts : Calories 907 calories, Fat 73g fat (45g saturated fat), Cholesterol 290mg cholesterol, Sodium 835mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.
Tips:
- Use high-quality ingredients. The better the ingredients, the better your fettuccine Alfredo will be. Look for fresh, flavorful pasta, a rich, creamy Alfredo sauce, and freshly grated Parmesan cheese.
- Cook the pasta al dente. This means that the pasta should be cooked until it is just tender, but still has a slight bite to it. Overcooked pasta will be mushy and will not hold the sauce well.
- Make sure the Alfredo sauce is thick and creamy. The sauce should be able to coat the pasta evenly and should not be watery. If the sauce is too thin, you can thicken it by adding a little bit of cornstarch or flour.
- Use freshly grated Parmesan cheese. Pre-grated Parmesan cheese does not have the same flavor as freshly grated cheese. Grate your own Parmesan cheese just before serving for the best flavor.
- Serve the fettuccine Alfredo immediately. This dish is best enjoyed fresh out of the pan. If you need to make it ahead of time, you can cook the pasta and sauce separately and then combine them just before serving.
Conclusion:
Fettuccine Alfredo is a classic Italian dish that is easy to make and always a crowd-pleaser. With a few simple tips, you can make a delicious fettuccine Alfredo that your family and friends will love. So next time you're looking for a quick and easy meal, give this recipe a try.
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