Dannys Favorite Fettuccini Alfredo Recipes

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FETTUCCINE ALFREDO



Fettuccine Alfredo image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
1 pound fettuccine
1 1/2 cups heavy cream
6 tablespoons unsalted butter, cut into cubes
1/4 teaspoon freshly grated nutmeg
Freshly ground pepper
1 cup grated parmesan cheese (about 2 ounces), plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, combine the heavy cream and butter in a large skillet. Bring to a simmer over medium-high heat, whisking to combine. Whisk in the nutmeg and 1/2 teaspoon each salt and pepper. Keep warm over low heat.
  • Add the pasta and cheese to the sauce. Increase the heat to medium and toss to coat, adding the reserved cooking water as needed to loosen the sauce. Transfer the pasta to bowls and top with more parmesan.

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

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

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

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

MISSY ROBBINS'S FETTUCCINE ALFREDO



Missy Robbins's Fettuccine Alfredo image

You might think of fresh pasta as a special treat in a top Italian restaurant-and if you ate at either of chef Missy Robbins's Brooklyn restaurants, you'd be right. Here, she saves you the trip and shares her recipe for fettuccine Alfredo, which is one of many treasured recipes that can be found in Pasta: The Spirit and Craft of Italy's Greatest Food ($35, amazon.com), her new cookbook with co-author Talia Baiocchi.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Serves 4 to 6

Number Of Ingredients 7

1 pound, 6 ounces Fresh Fettuccine
Kosher salt
7 tablespoons plus 1 teaspoon unsalted buffalo's-milk butter, cold and cubed (see cook's note)
3 1/2 tablespoons unsalted cow's-milk butter, cold and cubed
50 grinds black pepper, plus more for serving
2 1/2 cups plus 1 tablespoon finely grated 2-year-aged Parmigiano-Reggiano
1 cup plus rounded 3 tablespoons coarsely grated 5-year-aged Parmigiano-Reggiano (or more 2-year-aged, if you can't find it)

Steps:

  • Bring a large pot of water to a boil over high heat. Generously salt the water. Place a large sauté pan over low heat and add 2 to 3 ladles (1/2 to 3/4 cup) of boiling water to pan. Add both butters and swirl contents of pan to emulsify. Add black pepper and stir to combine.
  • Add fettuccine to boiling water; cook 1 to 2 minutes, until tender but not soft. Using tongs or a pasta basket, remove pasta from pot and transfer to sauté pan; increase heat to medium. Toss for 1 to 2 minutes to marry pasta and sauce. Add 1/2 to 3/4 cup pasta-cooking water and continue tossing.
  • Remove from heat. Gradually add finely grated Parmigiano while tossing to integrate. If sauce begins to tighten, add a splash of pasta-cooking water to loosen and continue tossing to integrate. Serve pasta, garnished with coarsely grated Parmigiano and pepper.

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