Classic Fettuccine Alfredo Pasta Recipes

TO DIE FOR FETTUCCINE ALFREDO

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.

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.

CLASSIC FETTUCCINE ALFREDO

Steps:

• Gather the ingredients.
• Fill a large stockpot with cold water and add a handful or so of kosher salt . Stir and taste; it should taste like seawater. Cover pot and heat water until it boils.
• Drop fettuccine into boiling salted water and cook according to package instructions, about 6 to 9 minutes, or until al dente , tender, but still firm to the bite.
• While fettuccine cooks, heat butter and cream in a large sauté pan over medium-low heat until it starts to bubble.
• Lower heat and simmer gently for about 15 minutes or until sauce has reduced somewhat. Remove from heat.
• Add cheese and toss until fully mixed. Adjust consistency with additional cream if necessary.
• Stir in chopped parsley . Season to taste with kosher salt and freshly ground black pepper.
• Drain fettuccine and toss with Alfredo sauce.
• If desired, sprinkle with additional Parmesan cheese and garnish with additional chopped parsley.

REALLY CREAMY FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

CLASSIC FETTUCCINE ALFREDO

Steps:

• Cook Noodles in salted water according to package directions, approx 10-15 minutes.
• Drain well and place in a container (chafing dish or skillet) large enough to allow enough room to toss slippery noodles without accident.
• Place over low heat or sterno.
• Add butter in several hunks to the noodles and stir gently until it melts and coats them well.
• Add the cream and stir in a generous amount of black pepper.
• (Use a peppermill here if you have one).
• Add the cheese, saving a small amount for later use on top of portions (Cheese is sometimes grated into the dish, but I like to have mine ready).
• Stir as mixture thickens and clings to noodles.
• Serve immediately.
• Pass the remaining cheese.

CLASSIC FETTUCCINE ALFREDO PASTA

Steps:

• Boil water for pasta.
• In a large frying pan (a steep-sided wok is ideal) melt butter on very low heat.
• Start cooking pasta.
• In frying pan, combine half and half, Parmesan, garlic, salt and pepper with melted butter.
• Mix thoroughly and turn the heat up to medium (just hot enough to begin melting cheese).
• Pasta should be nearly done by now; drain and pour into frying pan with sauce ingredients.
• Toss together and serve immediately.