3-INGREDIENT FETTUCCINE ALFREDO
Easy and delicious two Ingredients Alfredo sauce.
Provided by reciplyours
Categories Main Course
Time 15m
Number Of Ingredients 4
Steps:
- Fill a large pot with 3/4 of water, add one or two tsp of salt and turn it to boil. When the water boils add 350g of fettuccine pasta. Cook the pasta until al dente following the package instruction. Grate the Italian hard-style cheese.
- While the pasta are cooking melt 90g of butter in a long bottomed pan at medium-low fire. Do not make it boil, once the butter is melted turn off the fire.
- When the pasta are ready, remove them from the water with a "spaghetti serving spoon", place them into a large bowl or plate. Keep one cup of the pasta water, we will use it for the sauce. Turn the heat back on the pan at low fire and pour 1/4 cup of the hot pasta water into the melted butter. Mix a little bit then add all the fettuccine pasta. Stir thoroughly until they're completely coated.
- Turn off the fire and add the cheese gradually, stirring constantly until it's completely melted. If the sauce becomes too thick to your taste add a little bit more pasta water (tbsp by tbsp).
- Once all the cheese melts, serve with freshly crushed black pepper and a few chopped parsley leaves. Salt to taste and enjoy!
3-INGREDIENT FETTUCCINE ALFREDO
This recipe for fettuccine alfredo is Martha's favorite. It comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 4
Steps:
- Using an electric mixer, beat butter and Parmesan until creamy.
- In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.
- Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese.
CLASSIC 3 INGREDIENT FETTUCCINE ALFREDO RECIPE
Yield serves 2
Number Of Ingredients 4
Steps:
- Cook the pasta according to the package. In a heavy bottomed skillet, melt the butter over low heat.
- When the fettuccine is cooked, use a pair of tongs to lift the pasta straight from the pot into the skillet filled with the butter. Save the pasta water.
- Turn the heat up to medium and use the tongs to swirl around the pasta. Add half the cheese and toss until melted and incorporated into the sauce. Add pasta water, a tablespoon at a time if needed to loosen the sauce. Add the remaining cheese and repeat until each strand of fettuccine is coated.
- Serve immediately with freshly ground pepper.
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
PERFECT FETTUCCINE ALFREDO
From America's Test Kitchens, where they tested many, many recipes and came up with the perfect version of this classic dish. Part of the key to making this perfecto is having the serving bowl(s) kept warm. Do this by partially filling the bowls with boiling water and dumping them before placing the pasta in the dish. DO NOT use Kraft Parmesan "cheese" as ATK tested Parmesans and Parmigianno Reggiano and Kraft cheese came out being deemed "salty sawdust". ATK recommends using fresh pasta, though dry pasta will do. Be sure to use 9 oz.
Provided by DeSouter
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, reduce 1 cup of heavy cream to 2/3 of a cup which should take about 12 minutes if you bring the cream to a boil then reduce and cook it. Add butter into this cream and let it melt.
- Put 4 qts. of water in a large pot to boil. Cooking the fresh pasta will only take a few minutes.
- As pasta cooks, finish sauce by adding other 1/2 cup of heavy cream until mixture starts to bubble. Grate in a pinch (4 or 5 gratings) of fresh nutmeg and add freshly grated pepper. Cook until bubbling.
- When pasta is cooked to almost AL DENTE, remove it from it's pot and place it into the cream mixture BUT SAVE 1 CUP OF THE PASTA WATER. Add parmesan cheese at the same time and toss, allowing the pasta to just finish cooking a moment or two in the sauce. If the sauce looks a bit "gloppy" and not smooth, add the pasta water in small increments until sauce is smooth again.
- Serve immediately. This is a dish that does not sit well and is definitely best when served as soon as it is done.
Nutrition Facts : Calories 1249.6, Fat 91.3, SaturatedFat 55.3, Cholesterol 401.5, Sodium 676.3, Carbohydrate 76.9, Fiber 0.1, Sugar 0.6, Protein 32.7
3 STEP FETTUCCINE ALFREDO
Got this off the package of fettuccine noodles. I like that the ingrdients can be purchased in the quantites needed, so no half open packages are in my pantry. Kids and adults alike love it and it goes with everything! Most important step is to add the butter first.
Provided by Dawnab
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Pour butter over cooked noodles and stir.
- Add cheese and cream, stir.
- Let sit 5 minutes to thicken, stir and serve.
Nutrition Facts : Calories 409, Fat 27.1, SaturatedFat 16.3, Cholesterol 115.5, Sodium 265, Carbohydrate 31.7, Fiber 1.4, Sugar 0.9, Protein 10.4
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.
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