Classic Garlic Fettuccine Alfredo Recipes

CLASSIC GARLIC FETTUCCINE ALFREDO

Steps:

• Make Pasta according to the box directions, drain and set aside.
• In a skillet over medium heat - melt butter and add shallots and cook for 2 minutes then add garlic and cook until fragrant about 30 seconds.
• Add half and half and cream cheese and heat just until bubbly....do not boil it
• Remove from heat and add in parmesan cheese and mix until the cheese is melted.
• Add pasta to the skillet and toss until combined. Sprinkle with additional parmesan cheese and fresh chopped parsley.

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.

ROASTED GARLIC FETTUCCINE ALFREDO

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with 1 tablespoon oil. Wrap in heavy-duty foil. Bake at 400° for 40-45 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside., Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shallot in butter and remaining oil until tender. Stir in the cream, wine, salt and pepper; cook for 4-5 minutes. Add Havarti cheese; cook for 2-4 minutes or until sauce is thickened, stirring occasionally. Stir in spinach. , Drain fettuccine; place in a large bowl. Add cream sauce and garlic; toss to coat. Sprinkle with Parmesan cheese.

GARLIC FETTUCCINE ALFREDO

Steps:

• Add butter to a large skillet and melt.
• Add garlic and saute until just golden.
• Pour in evaporated milk and bring to a boil. Boil 2-3 minutes.
• Add cheese and stir until melted and smooth. Add salt and pepper to taste.
• Toss cooked fettuccine with sauce and parsley.
• 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:

• 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.