Danny S Favorite Fettuccini Alfredo Recipes

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DANNY'S FAVORITE FETTUCCINI ALFREDO



Danny's Favorite Fettuccini Alfredo image

This one is for you Danny! Your favorite dinner with tossed green salad and garlic butter Italian bread!

Provided by Bev I Am

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces dried egg fettuccine
1/2 cup unsalted butter, plus
1 tablespoon unsalted butter
1/2 cup grated parmigiano-reggiano cheese, plus additional for sprinkling (4 oz)
2/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente.
  • Reserve 1/4 cup cooking water, then drain pasta in a colander.
  • Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat.
  • Add cooked pasta and toss to coat, lifting strands.
  • Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.
  • Sprinkle with additional cheese and serve immediately.
  • *When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.

Nutrition Facts : Calories 736.6, Fat 47.2, SaturatedFat 28.3, Cholesterol 202.3, Sodium 351.6, Carbohydrate 62.5, Fiber 2.9, Sugar 1.7, Protein 17

FETTUCCINE ALFREDO



Fettuccine Alfredo image

Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

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.

FAVORITE FETTUCCINE ALFREDO



Favorite Fettuccine Alfredo image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 8

2 heaping soup spoons sour cream or plain yogurt
1 big handful shredded cheese or 2 slices of cheese
3 soupspoons grated Parmesan cheese
2 pats butter
1 soupspoon cream or milk
Lots of grated Parmesan cheese
Pepper to taste
1 serving plain pasta, cooked

Steps:

  • Combine everything except the pasta in a bowl. Microwave until the butter and cheese are completely melted. Stir until smooth, adding extra cream or milk if mixture is stiff. Pour the sauce over the pasta. Sprinkle some more Parmesan cheese on top, if you like

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

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

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

FETTUCCINE ALFREDO



Fettuccine Alfredo image

This creamy fettuccine is truly indulgent, and yet so simple. You'’ll be rewarded for using the very best pasta and Parmesan.

Provided by Shelley Wiseman

Categories     Milk/Cream     Cheese     Pasta     Quick & Easy     Dinner     Parmesan     Family Reunion     Potluck     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

8 to 9 ounce egg fettuccine in nests
1/2 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano

Steps:

  • Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
  • Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
  • Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

BEST EVER FETTUCCINE ALFREDO



Best Ever Fettuccine Alfredo image

Make and share this Best Ever Fettuccine Alfredo recipe from Food.com.

Provided by Nimz_

Categories     High In...

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

10 ounces fettuccine pasta
1/2 cup butter
5 -6 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated parmesan cheese
2 tablespoons dried parsley

Steps:

  • Bring a large pot of salted water to a boil.
  • Add fettucine pasta and cook for 8 to 10 minutes or until al dente and drain Melt butter in a large skillet and add chopped garlic.
  • Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic Pour about 1/4 cup of the heavy cream into a small bow.
  • Add the egg yolk and beat together and put aside.
  • Pour the remaining cream into the frying pan.
  • Increase the heat to medium-high.
  • As the cream starts to boil, mix rapidly using a whisk.
  • Slowly add the cream/egg mixture.
  • You do not want the egg to cook.
  • Continue beating the cream mixture until all mixed together.
  • Add 1 cup of Parmesan cheese and continue to mix the cream.
  • Pour in remaining Parmesan and parsley and mix until smooth.
  • Immediately remove from stove.
  • Serve over cooked pasta.

Nutrition Facts : Calories 855.9, Fat 62.1, SaturatedFat 37.5, Cholesterol 287.4, Sodium 975.1, Carbohydrate 45.7, Fiber 0.3, Sugar 0.6, Protein 30

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