Alfredo Sauce Recipe Alton Brown

FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, combine the heavy cream and butter in a large skillet. Bring to a simmer over medium-high heat, whisking to combine. Whisk in the nutmeg and 1/2 teaspoon each salt and pepper. Keep warm over low heat.
• Add the pasta and cheese to the sauce. Increase the heat to medium and toss to coat, adding the reserved cooking water as needed to loosen the sauce. Transfer the pasta to bowls and top with more parmesan.

FETTUCCINE ALFREDO

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.

RECIPE: INSTANT POT CHICKEN ALFREDO

Steps:

• Turn on an electric pressure cooker or Instant Pot to sauté. Once heated, add the olive oil, followed by the chicken. Cook, stirring occasionally, until the chicken begins to brown, 2 to 3 minutes. Add the garlic and salt and cook, stirring occasionally, until chicken is cooked through and no longer pink, about 5 minutes more.
• Turn the pressure cooker off. Add 1/2 cup of the water and scrape the bottom of the pot to loosen any browned bits. Add the alfredo sauce and stir to combine well. Using your hands, break the fettuccine in half, then place it evenly over the chicken-alfredo mixture. Do not stir from this point on.
• Rinse the alfredo sauce jar with the remaining 1 1/2 cups water (pour the water into the jar, cover, and shake gently) and then pour the water over the pasta. Remember - no stirring here.
• Seal the pressure cooker. Use the manual setting to set the pressure cooker to cook for 8 minutes under HIGH pressure. It will take 10 to 12 minutes to come up to pressure.
• When the cook time is done, immediately do a quick release of the pressure. Turn the pressure cooker off. Open it, add the Parmesan, and stir quickly to combine. Cover the pressure cooker again and let sit for 3 minutes for the cheese to melt and the sauce to thicken. Sprinkle with the parsley and serve immediately.

BETTER THAN OLIVE GARDEN ALFREDO SAUCE

Steps:

• Melt butter in medium saucepan with olive oil over medium/low heat.
• Add the garlic, cream, white pepper and bring mixture to a simmer.
• Stir often.
• Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
• When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
• While the sauce cooks, boil noodles for 3-5 minutes.
• Place pasta on serving plates and spoon sauce over pasta.
• Garnish with parsley, freshly cracked black pepper and more grated parmesan (optional).

ALFREDO SAUCE

Steps:

• Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

QUICK AND EASY ALFREDO SAUCE

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

CHICKEN ALFREDO SAUCE

Steps:

• Dissolve chicken boullion cubes in 1/2 cup water.
• Melt butter over low heat in saucepan.
• Gradually, stir in flour.
• Continue stirring and gradually add half-and-half.
• Add chicken boullion.
• Increase heat to medium and continue stirring.
• Cook until thickened.
• Stir in parmesan cheese and garlic powder, if desired.
• Serve over hot pasta and garnish with parsley.

HEAVY CREAM FETTUCCINE ALFREDO

Steps:

• In a pot, add noodles, salt, oil and water and cook according to package directions.
• In a deep skillet, add butter. Cook over medium-Low to Medium heat until butter is melted.
• Add garlic and cook for 2 minutes or until fragrant.
• Add heavy cream and mix well. Bring mixture to a light simmer and cook for approximately 8 minutes or until mixture cooks down until half amount.
• Remove cream mixture from burner and add 1 1/2 cups shredded Parmesan cheese (not powder). Stir until cheese melts completely.
• Salt & pepper according to tastes.
• Serve over noodles, top with extra Parmesan cheese.