Dave Liebermans Fettuccine Alfredo Recipes

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.

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.

DR. OZ HEALTHY DIET FETTUCCINE ALFREDO RECIPE BY DAVE LIEBERMAN

Steps:

• Cook the cauliflower for 20 minutes until it is soft. (steam or boil) I prefer to steam mine.
• Cook the shallots over medium heat until translucent (around 10 minutes). Add the chicken stock and continue to cook for another few minutes.
• Once the shallots and cauliflower has cooled, pop it into your blender and puree until it is perfectly silky and smooth. You don't want any chunks, because this is your alfredo sauce!
• Toss the alfredo sauce over your whole wheat pasta and add the parmesan cheese. Serve warm immediately. (You could also steam some broccoli and add to the pasta with some grilled chicken, yum.).

DAVE LIEBERMAN'S FETTUCCINE ALFREDO

Steps:

• Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.
• In a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and purée until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming.
• Remove from the heat, toss in the cooked pasta and add the grated parmesan cheese. Season to taste with salt and pepper and divide between 2 serving bowls. Top with more parmesan cheese.

FETTUCCINE ALL'ALFREDO

Steps:

• Melt butter in a large pan. Add the cream and bring it to a boil. Simmer for 5 minutes, stirring constantly, then add the Parmesan cheese, with salt and freshly ground black pepper to taste, and turn off the heat under the pan.
• Bring a large pan of salted water to a boil. Drop in the pasta all at once and quickly bring the water back to a boil, stirring occasionally. Cook the pasta for 2-3 minutes, or according to the instructions on the packet. Drain well.
• Turn on the heat under the pan of cream to low, add the cooked pasta all at once, and toss until it is thoroughly coated in the sauce. Taste the sauce for seasoning. Serve immediately, with extra grated Parmesan cheese at the table.