Alfredo Sauce To Die For Recipes

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

Ingredients

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

ALFREDO SAUCE - TO DIE FOR !!

Alfredo Sauce - to Die for !! image

Worth every calorie !! This has got to be the best Alfredo Sauce I have tasted! Easy to make and the add ins are endless. Try crab alfredo or shrimp & broccoli, chicken and broccoli, asparagus ... Yum Yum!!

Provided by Pvt Amys Mom

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup butter
1 cup heavy cream
1 cup parmesan cheese
pepper, to taste

Steps:

In a saucepan, melt butter.
Add cream and heat until warm and slightly thickened, do not boil.
Add Parmesan and pepper.
You can now add any additional crab, etc and serve immediately over your favorite pasta or simmer up to 30 minutes to melt the parmesan for a creamier version.

TO DIE FOR FETTUCCINE ALFREDO

To Die for Fettuccine Alfredo image

Make and share this To Die for Fettuccine Alfredo recipe from Food.com.

Provided by Charmie777

Categories European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs fettuccine pasta
1 cup butter
1 1/2 cups heavy cream
salt and pepper
1 dash garlic powder
3/4 cup grated romano cheese
1/2 cup grated parmesan cheese

Steps:

Bring a large pot of slightly salted water to a boil.
Add fettuccine and cook for 8 to 10 minutes until al dente; drain.
Meanwhile, in a large saucepan, melt butter into cream over low heat.
Add salt, pepper and garlic powder.
Stir in cheeses 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.
(You may add pasta water to thin sauce, if necessary.).
Serve immediately.

TO DIE FOR FETTUCCINI ALFREDO

To Die For Fettuccini Alfredo image

A wonderfully rich and filling alfredo, not for those watching their waistlines.

Provided by Michelle Barr

Categories Main Dish Recipes Pasta

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

1 pound dry fettuccine pasta
3 pints heavy whipping cream
1 cup grated Romano cheese
4 tablespoons butter
1 pinch ground nutmeg
ground black pepper to taste

Steps:

Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

Nutrition Facts : Calories 928.3 calories, Carbohydrate 46.9 g, Cholesterol 275.3 mg, Fat 77.2 g, Fiber 2 g, Protein 16 g, SaturatedFat 47.6 g, Sodium 290.2 mg, Sugar 2.2 g

TO DIE FOR FETTUCCINE ALFREDO

To Die for Fettuccine Alfredo image

This recipe is from Erin M Seelert from Allrecipes. It's the best around however I have altered her recipe just a little so there's a little more sauce-I like extra to dip bread sticks in. It's very creamy but the butter does break it down when reheated but if you add some milk or cream to it it perks right back up. I make it and put it all in a crockpot and keep on warm for neighborhood parties and such-it keeps it from breaking down fast. I usually make it an hour or so ahead of time and by the time I get where I'm going it's perfect. If you feel that it's not thickening up fast enough turn heat up. I'ave also added shrimp to this recipe and it was great!!!

Provided by msjill111

Categories Cheese

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

12 ounces fettuccine
1 cup butter
1 pint heavy cream
salt and pepper
1 -2 dash garlic salt, to taste
1 cup freshly grated romano cheese
3/4 cup freshly grated parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook 8-10 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 meduim heat until melted, this will thicken the sauce.
At this point is when I take a few spoonfuls out for dipping bread.
Add pasta to the sauce.
Use enough of the pasta so that all the sauce is used and the pasta is thoroughly coated.
Serve immediately.

Nutrition Facts : Calories 723, Fat 57.2, SaturatedFat 35.3, Cholesterol 216.2, Sodium 678.6, Carbohydrate 33.5, Fiber 1.4, Sugar 1.2, Protein 20.1

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