Best 6 Giadas Fettuccine Alfredo Recipes

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Indulge in the culinary masterpiece that is fettuccine Alfredo, a timeless classic that has captured the hearts of food lovers worldwide. Originating from Rome, Italy, this delectable dish features tender fettuccine pasta coated in a luscious Alfredo sauce, a velvety blend of cream, butter, Parmesan cheese, and a hint of nutmeg. As you twirl each forkful, savor the harmonious balance of flavors, from the richness of the sauce to the delicate texture of the pasta. Elevate your fettuccine Alfredo experience with our curated collection of recipes, each offering a unique twist on this beloved dish. Discover the simplicity of the classic Alfredo sauce, or venture into culinary exploration with variations that incorporate succulent shrimp, flavorful mushrooms, or zesty sun-dried tomatoes.

Unleash your inner chef and embark on a culinary journey with our fettuccine Alfredo recipes. Whether you're a seasoned cook or just starting your culinary adventure, our step-by-step instructions and helpful tips ensure success. Gather your ingredients and prepare to transform your kitchen into an Italian trattoria. Treat your taste buds to a symphony of flavors, textures, and aromas as you create this iconic dish. From the creamy decadence of the Alfredo sauce to the perfectly cooked pasta, each bite will transport you to the heart of Italy.

So, don your apron, gather your ingredients, and embark on a culinary adventure as you explore the world of fettuccine Alfredo. Let your taste buds dance with delight as you indulge in this classic dish, elevated by our carefully curated recipes. Buon Appetito!

Let's cook with our recipes!

LEMON AND PEA ALFREDO



Lemon and Pea Alfredo image

"A creamy sauce like alfredo coats the long curlicues of this fusilli con buco," says Giada.

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 pound fusilli con buco or other long pasta
3 tablespoons unsalted butter
1 garlic clove, minced
2 1/2 cups freshly grated parmigiano-reggiano, plus more (optional) for serving
1 cup mascarpone cheese, at room temperature
2 teaspoons grated lemon zest
1 1/2 cups frozen peas, thawed
1 tablespoon freshly squeezed lemon juice
1 teaspoon pink peppercorns, ground

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just under al dente, 10 to 11 minutes. Meanwhile, once you?ve added the pasta to the boiling water, heat a large straight-sided skillet over medium heat. Add the butter to the hot pan. When the butter is melted, add the garlic and cook, stirring often, until soft and fragrant, about 1 minute. Add 1/2 cup of water from the pasta pot and reduce the heat to low.
  • When the pasta is ready, transfer it to the pan with the sauce using tongs; reserve the pot of cooking water. Raise the heat to medium and sprinkle 1 1/2 cups of the parmigiano-reggiano onto the plain pasta. Stir with 2 wooden spoons to combine. Add the mascarpone, lemon zest and 3/4 teaspoon salt. Toss well to coat, adding additional hot pasta water as needed to thin the sauce and to finish cooking the pasta. Add the peas, lemon juice and the remaining 1 cup of parmigiano-reggiano. Toss well to combine, adding pasta water as needed to thin the sauce to your desired consistency; you will probably use close to 1 1/2 cups pasta water total. Sprinkle with the ground pink peppercorns and additional parmigiano-reggiano, if desired.

LEMON AND PEA ALFREDO



Lemon and Pea Alfredo image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Kosher salt
1 pound fusilli con buco pasta, such as Rustichella d'Abruzzo or Setaro
3 tablespoons unsalted butter
2 tablespoons olive oil
1 clove garlic, smashed
2 1/2 cups freshly grated Parmesan, plus more for serving
1 cup mascarpone, at room temperature
2 teaspoons grated lemon zest (from 1 large lemon)
1 1/2 cups frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon pink peppercorns, ground

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
  • Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
  • When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.
  • Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).
  • Sprinkle with the pink pepper and additional Parmesan, if desired.

FETTUCCINE ALFREDO



Fettuccine Alfredo image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound dried fettuccine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional

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.

TO DIE FOR FETTUCCINE ALFREDO



To Die For Fettuccine Alfredo image

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

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

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

GIADA DE LAURENTIIS FETTUCCINE ALFREDO



Giada De Laurentiis Fettuccine Alfredo image

Make and share this Giada De Laurentiis Fettuccine Alfredo recipe from Food.com.

Provided by Peg 4

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups heavy cream
1/4 cup fresh lemon juice
6 tablespoons unsalted butter
1 -2 teaspoon grated lemon zest
1 pinch nutmeg
salt
9 ounces fresh fettuccine
1 cup grated parmesan cheese
1/4 teaspoon white pepper

Steps:

  • 1. In a heavy skillet, stir 1 cup of cream and lemon juice. Add butter and cook over medium heat, stirring occassionally, for about 3 minutes. Stir in the lemon zest and nutmeg and remove from heat.
  • 2. Add fettuccine to boiling salted water and cook for about 4 minutes. Drain. Add the pasta, the remaining 1/2 cup of cream, parmesan and salt and pepper to the sauce.
  • 3. Toss over lown heat until sauce thickens, about 1 minute. Season with more salt and pepper if you like.

Nutrition Facts : Calories 757.4, Fat 58.9, SaturatedFat 36, Cholesterol 236.8, Sodium 435.3, Carbohydrate 40.1, Fiber 0.2, Sugar 0.7, Protein 18.9

GIADA'S FETTUCCINE ALFREDO



Giada's Fettuccine Alfredo image

Make and share this Giada's Fettuccine Alfredo recipe from Food.com.

Provided by cerenya

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1 -2 tablespoon fresh lemon juice
12 tablespoons unsalted butter
2 cups grated parmesan cheese
2 teaspoons grated lemon zest
1 pinch freshly grated nutmeg
salt and fresh ground white pepper

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.

Tips:

  • Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh pasta, grated Parmesan cheese, and good quality butter for the best results.
  • Don't Overcook the Pasta: Cook the fettuccine according to the package instructions, but be careful not to overcook it. Overcooked pasta will become mushy and lose its texture.
  • Make the Sauce Creamy and Smooth: Use a combination of butter, heavy cream, and Parmesan cheese to create a creamy and smooth sauce. Simmer the sauce gently over low heat until it has thickened slightly.
  • Add Some Fresh Herbs: Fresh herbs like parsley, basil, or chives can add a pop of color and flavor to the dish. Stir them in just before serving.
  • Serve Immediately: Fettuccine Alfredo is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

Giada's Fettuccine Alfredo is a classic Italian dish that is easy to make and always a crowd-pleaser. With its rich, creamy sauce and tender pasta, it's a dish that everyone will love. Follow these tips to make the best Fettuccine Alfredo possible, and enjoy a delicious and satisfying meal.

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