Creamy Fettuccine Alfredo Recipes

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CREAMY FETTUCCINE ALFREDO



Creamy Fettuccine Alfredo image

I got this recipe from my sister. I serve with a garden salad and garlic bread. It is really rich and creamy. With the pepper and nutmeg I just add a large pinch but I gave actually measurements here to it is to taste.

Provided by Samantha in Ut

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 lb fettuccine, uncooked
6 tablespoons unsalted butter
2/3 cup whipping cream (may need more if trouble blending cheese)
1/4 teaspoon salt
1/8-1/4 teaspoon white pepper
1/8-1/4 teaspoon nutmeg
1 cup parmesan cheese
2 tablespoons chopped parsley

Steps:

  • Cook fettuccine a large pot of boiling water 6-8 minutes drain well. Return to dry pot.
  • While fettuccine cooking place butter and cream in heavy skillet over medium low heat stir constantly 2 minutes then add salt, pepper and nutmeg. Remove from heat and gradually stir in cheese until throughly blended and fairly smooth. Return to skillet briefly to heat if necessary to completely blend cheese but don't let sauce bubble.
  • Pour sauce over fettuccine in pot Place over low heat, stir and toss unil slightly thickened and fettuccine evenly coated 2-3 minutes. Serve immediately.

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

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

CREAMY FETTUCCINE ALFREDO



Creamy Fettuccine Alfredo image

This a a very creamy alfredo sauce. I found it in my sister's cookbook when I was looking for recipes one day. She had never tried it and doesn't know where she got it from. I decided to give it a try and haven't stopped making it since. It is one of my husbands favorite recipes I make. I also have a few other fans in the family too. It is very easy and quick. Try adding chicken and shrimp to the alfredo sauce.It's delicious! I gave you the details below. I made some changes to the way I make the recipe so I will just give you the directions for how I make it, not what the recipe says.

Provided by Chef 495452

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) package Philadelphia Cream Cheese, cubed (you can use 1/3 less fat if you prefer)
3/4 cup kraft grated parmesan cheese (NOT THE POWDER KIND!!!)
1/2 cup Parkay margarine (I use butter)
1/2 cup milk (you will mostly likely use 1 cup to 1 1/2 cups throughout the entire simmering process)
8 ounces fettuccine, cooked, drained
1 boneless chicken breast, uncooked, if desired
1/2 lb deveined and peeled shrimp, uncooked, if desired

Steps:

  • Go ahead and start your boiling water for the fettuccine noodles and let them cook while you are preparing the sauce.
  • **This is the way I make it: In a large saucepan, on LOW to MEDIUM heat, begin melting the cream cheese first and then add the butter so it will not burn. Once the cream cheese is almost melted, add the milk. Once the milk gets warm or hot, add the freshly grated parmesan cheese. As the mixture thickens, add more milk to the amount of your desire, probably an additional 1/2 cup of milk, maybe even 1 additional cup of milk. Be careful or you will add too much and it will not thicken anymore. Keep stirring as you are simmering on LOW heat until smooth.
  • ***I like to add chicken and shrimp to the fettuccine mixture too. (In a separate saucepan, cook the chicken with some olive oil, Mrs. Dash original, Lawry's garlic salt blend and salt and pepper. Once the chicken is nearly cooked go ahead and add the shrimp since it doesn't take as long to cook. After the chicken and shrimp are cooked completely, add it to the alfredo mixture. Serve the sauce with chicken and shrimp in one serving dish and your fettucine noodles in a different dish. Enjoy!

REALLY CREAMY FETTUCCINE ALFREDO



Really Creamy Fettuccine Alfredo image

We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo.

Provided by AMETHYST

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 15m

Yield 4

Number Of Ingredients 8

8 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
¾ cup grated Parmesan cheese
½ cup margarine
½ cup milk
1 teaspoon garlic powder
¼ teaspoon dried basil
1 pinch ground nutmeg

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.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 45.2 g, Cholesterol 77.2 mg, Fat 48.2 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 19.5 g, Sodium 673.6 mg, Sugar 4 g

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