Fettuccine A La Ferrari Recipes

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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.

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Steps:

  • Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
  • Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
  • Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

FETTUCCINE A LA FERRARI



Fettuccine a La Ferrari image

Make and share this Fettuccine a La Ferrari recipe from Food.com.

Provided by Nat Da Brat

Categories     One Dish Meal

Time 12m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fettuccine pasta
2 teaspoons butter
1/2 ounce cognac
1 cup whipping cream
3 cups tomato sauce
4 slices prosciutto
12 sliced mushrooms (or more if wish)
2 teaspoons butter
salt and pepper

Steps:

  • Saute mushrooms and proscuitto in 2 tspns of butter until fragrant.
  • Add tomato sauce, cream and cognac.
  • Season with salt and pepper.
  • Simmer for 5 minutes.
  • Cook fettucine until al dente.
  • Drain, add other 2 tspns of butter and sauce.
  • Toss, taste and add salt and pepper to taste.
  • I garnish with fresh grated parmesean and fresh parsley or Basil.

FETTUCCINE ALFREDO



Fettuccine Alfredo image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 pound fettuccine noodles
1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan

Steps:

  • Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!

TEQUILA TURKEY FETTUCCINI



Tequila Turkey Fettuccini image

Provided by Guy Fieri

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 15

1-ounce olive oil
1/4 red onion, cut into strips
1/2 tablespoon minced jalapeno
1 tablespoon minced garlic
5 ounces turkey breast, cooked, sliced
1-ounce tequila
4 ounces heavy cream
1/2-ounce fresh lemon juice
1 tablespoon chopped cilantro leaves
9 ounces fettuccini pasta, cooked
2 tablespoons grated Parmesan
2 lime wedges, for garnish
2 sprigs cilantro, for garnish
2 tablespoons diced Roma tomato, for garnish
1 teaspoon freshly ground black pepper

Steps:

  • In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much.
  • Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
  • Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS



Pasta alla Pamela with Shrimp and Peas image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly cracked black pepper
1 pound medium shrimp (U41-50), shelled and deveined
1/4 teaspoon baking soda
1 pound spaghetti
1/4 cup olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup dry white wine
1 cup frozen peas, defrosted
1/3 cup grated Parmesan
1 tablespoon chopped fresh parsley

Steps:

  • Bring a big pot of water to a boil. Salt liberally.
  • In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
  • Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
  • Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
  • Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

FETTUCCINI CARBONARA



Fettuccini Carbonara image

This carbonara is a delectable, mouth watering pile of yummy goodness. I recommend a nice salad with it - that's all you will need for a complete meal.

Provided by Sarah W. Lennox

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 10

5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
½ cup heavy cream
¾ cup shredded Parmesan cheese
salt and pepper to taste

Steps:

  • Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
  • 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 pasta, then return it to the pot.
  • In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

Nutrition Facts : Calories 613.9 calories, Carbohydrate 64.8 g, Cholesterol 165.9 mg, Fat 28.6 g, Fiber 3.2 g, Protein 26 g, SaturatedFat 11.5 g, Sodium 750.3 mg, Sugar 4.8 g

FETTUCCINI DE LA MER



Fettuccini de la Mer image

For all of the seafood lovers who don't want to eat rich, fat food. This one is for you...velvety and tasty. Try serving with some warm crusty bread, if desired.

Provided by Lise Peter

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 15

½ pound medium shrimp - peeled and deveined
½ pound scallops
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons all-purpose flour
½ pound imitation crabmeat
2 cups milk
salt and pepper to taste
1 pinch dried marjoram
1 pinch dried basil leaves
1 pinch dried tarragon
10 ounces dry fettuccini noodles

Steps:

  • Bring a large pot of lightly salted water to a boil. Drop in shrimp and scallops and simmer for 10 minutes; remove the seafood and reserve the seafood water or broth in another bowl.
  • In the same saucepan, melt the butter and add onion, garlic, red bell pepper and green bell pepper; saute and stir until transparent, but do not brown.
  • Add flour and mix well until all the vegetables are coated; add some seafood broth slowly, but stirring constantly. Add the imitation crabmeat and mix; add the milk and salt and pepper to taste and mix.
  • Add the marjoram, basil and tarragon and simmer very gently; stir constantly until the wanted thickness is obtained. Take off of heat and reserve.
  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 6 to 8 minutes or until al dente; drain and cover with the seafood sauce. Serve.

Nutrition Facts : Calories 570.5 calories, Carbohydrate 76.4 g, Cholesterol 141.4 mg, Fat 11.7 g, Fiber 4.6 g, Protein 40.2 g, SaturatedFat 5.9 g, Sodium 751 mg, Sugar 14.7 g

FETTUCCINE ALLE VONGOLE



FETTUCCINE Alle VONGOLE image

This Fettuccine alle Vongole (Clam Fettuccine) recipe is quick, easy and very tasty! It is a lovely dish you can enjoy anytime for any occasion! Buon Appetito! VIDEO https://www.youtube.com/watch?v=cH2Wn2Fc4wo

Provided by CLUBFOODY

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

10 ounces fettuccine pasta, cooked and drained
2 tablespoons butter
1 tablespoon olive oil
1/2 cup red onion, finely chopped
1/2 cup red pepper, finely chopped
3 large garlic cloves, pressed
1/4 cup dry white wine (substitute chicken broth)
2 tablespoons fresh parsley, divided
1 1/4 cups heavy cream
1/2 tablespoon cooking sherry
1 teaspoon dry basil (substitute 1 tbsp. fresh basil)
1/4 teaspoon red pepper flakes (to taste)
1/4 teaspoon fresh ground black pepper (to taste)
2 (5 ounce) cans baby clams, drained
2 teaspoons cornstarch mixed with 1/2 cup cold water
1/2 cup grana padano, grated
1 teaspoon lemon zest, finely grated

Steps:

  • In a large saucepan over medium heat, add oil and butter. When butter turns brown, add onion, red pepper and garlic; cook until onions are translucent, about 4 minutes. Add wine and 1 tablespoons parsley; reduce liquid a little. Pour in cream and sherry; bring to a simmer.
  • Stir in basil, red pepper flakes, and freshly ground black pepper; cook for 2 minutes. Add clams and heat through (do NOT overcook or they will become tough & chewy), about 2 minutes. Stir in cornstarch to thicken the sauce. Add pasta mixture and toss. Sprinkle Parmesan cheese, lemon zest and remaining parsley; serve.

Nutrition Facts : Calories 652.8, Fat 39.2, SaturatedFat 21.6, Cholesterol 193.2, Sodium 549.7, Carbohydrate 50, Fiber 1, Sugar 2, Protein 21.6

GIADA DE LAURENTIIS FETTUCCINE ALFREDO



Giada De Laurentiis Fettuccine Alfredo image

Make and share this Giada De Laurentiis Fettuccine Alfredo recipe from Food.com.

Provided by Peg 4

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups heavy cream
1/4 cup fresh lemon juice
6 tablespoons unsalted butter
1 -2 teaspoon grated lemon zest
1 pinch nutmeg
salt
9 ounces fresh fettuccine
1 cup grated parmesan cheese
1/4 teaspoon white pepper

Steps:

  • 1. In a heavy skillet, stir 1 cup of cream and lemon juice. Add butter and cook over medium heat, stirring occassionally, for about 3 minutes. Stir in the lemon zest and nutmeg and remove from heat.
  • 2. Add fettuccine to boiling salted water and cook for about 4 minutes. Drain. Add the pasta, the remaining 1/2 cup of cream, parmesan and salt and pepper to the sauce.
  • 3. Toss over lown heat until sauce thickens, about 1 minute. Season with more salt and pepper if you like.

Nutrition Facts : Calories 757.4, Fat 58.9, SaturatedFat 36, Cholesterol 236.8, Sodium 435.3, Carbohydrate 40.1, Fiber 0.2, Sugar 0.7, Protein 18.9

CHOCOLATE LOVERS FETTUCCINE A LA MODE



Chocolate Lovers Fettuccine a la Mode image

What a stand-out dessert after a romantic or everyday meal!

Provided by sweetlittlejean

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 35m

Yield 4

Number Of Ingredients 8

10 ounces chocolate fettuccine
¼ teaspoon canola oil
½ cup whipped cream
1 tablespoon white sugar
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
2 cups vanilla ice cream, divided
½ cup chocolate ice cream topping

Steps:

  • Bring a large saucepan of water to a boil; cook the chocolate fettuccine until tender but not mushy, about 2 1/2 minutes. Drain the pasta and immediately place into a large bowl filled with ice water. Allow to stand until chilled, about 5 minutes.
  • Drain the pasta again and toss with canola oil in a bowl to lightly coat. Refrigerate until fully chilled, at least 15 minutes.
  • Lightly whisk the whipped cream, sugar, vanilla extract, and cocoa powder together in a small bowl until thoroughly combined.
  • To make the desserts, divide the chocolate fettuccine between 4 dessert plates.
  • Spoon a dollop of chocolate whipped cream on the fettuccine on each plate.
  • Place 1/2 cup of vanilla ice cream onto the whipped cream.
  • Spoon 2 tablespoons chocolate topping onto each dessert to serve.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 88.6 g, Cholesterol 49.5 mg, Fat 13.9 g, Fiber 4.5 g, Protein 15 g, SaturatedFat 8.1 g, Sodium 215.1 mg, Sugar 38.6 g

FETTUCINE CARBONARA



Fettucine Carbonara image

Easy restaurant quality carbonara. I am asked to make this again and again from both friends and family!

Provided by Shannon1975

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 6

1 pound dry fettuccini noodles
8 slices bacon
4 eggs
½ cup grated Parmesan cheese
1 ¼ cups heavy cream
1 pinch ground black pepper to taste

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.
  • Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
  • Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
  • Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.

Nutrition Facts : Calories 438.6 calories, Carbohydrate 43 g, Cholesterol 158.4 mg, Fat 22.8 g, Fiber 2 g, Protein 16.8 g, SaturatedFat 11.7 g, Sodium 339.3 mg, Sugar 2.2 g

FETTUCCINE CARBONARA



Fettuccine Carbonara image

When a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. -Kristine Chayes, Smithtown, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/2 pound bacon strips, chopped
1 package (16 ounces) fettuccine
1 small onion, finely chopped
2 garlic cloves, minced
1 cup half-and-half cream
4 large eggs, lightly beaten
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
Additional grated Romano cheese, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan., Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly., Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.

Nutrition Facts : Calories 495 calories, Fat 19g fat (9g saturated fat), Cholesterol 162mg cholesterol, Sodium 684mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

CHICKEN FETTUCCINE A LA FUENTE



Chicken Fettuccine a La Fuente image

I found this recipe in a Pillsbury Bake-Off publication. I don't cook very frequently but when I do, this recipe is one I make often. My family loves it. Don't overmix as this can cause the chicken and pasta to disintegrate. Also, I double the amounts of taco seasoning, whipping cream, parsley and Parmesan cheese. I find the original amounts (which is what I listed) too dry. I like my pasta creamy.

Provided by bernrome

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 (12 ounce) package uncooked fettuccine
1 tablespoon olive oil
4 boneless skinless chicken breast halves, cut into 1-inch cubes
2 garlic cloves, minced
1 (1 1/4 ounce) package taco seasoning mix
1 cup whipping cream
1/3 cup chopped fresh parsley
1 ounce grated fresh parmesan cheese

Steps:

  • Cook fettuccine as directed on package; drain.
  • In a large skillet or Dutch oven, heat oil over medium-high heat until hot. Add chicken, stirring occasionally, until chicken turns white. Stir in garlic and taco seasoning mix. Cook 1 minute. Stir in cream. Reduce heat to low; cook 3 to 5 minutes, stirring constantly until heated through.
  • Stir in parsley and cheese. Add cooked fettuccine; toss to coat, but don't overmix. Cook 1 minute, stirring constantly, until heated through.
  • Garnish with additional parsley and cheese.

Nutrition Facts : Calories 728, Fat 32.7, SaturatedFat 16.8, Cholesterol 228.1, Sodium 229.6, Carbohydrate 63.7, Fiber 3, Sugar 1.8, Protein 43.6

CHICKEN FETTUCCINE A LA CARBONARA



Chicken Fettuccine a la Carbonara image

Chicken Helper® and rotisserie chicken make it easy to have this favorite Italian restaurant dinner at home!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 7

6 slices bacon, coarsely chopped
1 tablespoon margarine or butter
1 1/2 cups hot water
2 1/2 cups milk
1 box Chicken Helper™ fettuccine Alfredo
3 cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup frozen sweet peas

Steps:

  • In 12-inch skillet, cook bacon until crisp; drain on paper towels. Reserve 1 tablespoon drippings in skillet. Add margarine to drippings in skillet; heat over medium-high heat until margarine is melted.
  • Stir in hot water, milk, sauce mix and uncooked pasta (from Chicken Helper box). Heat to boiling, stirring occasionally.
  • Reduce heat. Cover; simmer 6 minutes, stirring occasionally. Stir in chicken and frozen peas. Cover; simmer 4 to 6 minutes longer or until pasta is tender. Remove from heat; uncover, and stir in bacon (sauce will thicken as it stands).

Nutrition Facts : Calories 370, Carbohydrate 34 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 6 g, TransFat 1/2 g

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From modernhoney.com


TRADITIONAL ALFREDO PASTA RECIPE - AN ITALIAN IN MY KITCHEN
2018-09-05 In a large pot of boiling salted water cook the fettuccine al dente. in a medium pan add 1/2 the butter, 1/4 cup Parmesan cheese and 1/2 -1 ladle of hot pasta water (about 3-5 tablespoons). On low medium heat, whisk together to make a cream. Add the drained pasta, another 1/2-1 ladle of hot pasta water (or a little more if needed) the remaining ...
From anitalianinmykitchen.com


PASTA ALLA CHECCA RECIPE - AN ITALIAN IN MY KITCHEN
2019-07-28 How to make Pasta alla Checca. Cut the tomatoes and remove the seeds, cut into small to medium size pieces, or if using cherry or grape tomatoes cut them in half. Place the chopped tomatoes in a large bowl and add the salt, fresh basil, pepper, garlic and oil. Toss the ingredients together, then cover the bowl with plastic and let it sit for ...
From anitalianinmykitchen.com


FETTUCCINE ALFREDO - SPEND WITH PENNIES
2021-09-24 Meanwhile, melt the butter in a skillet over medium heat. Add garlic and cook just until fragrant, about 1 minute. Stir in the heavy cream and bring to a simmer. Let simmer uncovered until slightly thickened, about 5-7 minutes. Remove the cream mixture from the heat and whisk in parmesan cheese and a pinch of nutmeg.
From spendwithpennies.com


CARNATION® | FETTUCCINE ALFREDO
Directions. 1 : Cook pasta according to package directions; drain and set aside. 2 : Stir together evaporated milk, flour, salt and pepper in bowl. Heat oil in large saucepan over medium heat; cook garlic 30 seconds; gradually stir in evaporated milk mixture. Increase heat to medium-high; cook, stirring, for 5 minutes or until just boiling and ...
From carnationmilk.ca


FETTUCCINE A LA CREME RECIPE | EAT YOUR BOOKS
Fettuccine a la creme from America's Best: Favorite Recipes from All 50 States: A National Community Cookbook to Benefit the U.S. Ski Team (page …
From eatyourbooks.com


EASY FETTUCCINE ALFREDO RECIPE | RECIPE - RACHAEL RAY SHOW
2021-05-24 Bring large pot of water to a boil. Preheat oven to 200°F. Place a large shallow serving bowl in oven to warm. When water boils, season with salt and add pasta and cook to al dente. When pasta is just about done, remove warm bowl or platter from oven. Scatter butter pats into the warm serving dish. Reserve a generous ladleful of starchy ...
From rachaelrayshow.com


BEST EASY FETTUCCINI ALFREDO - HOW TO MAKE FETTUCCINI ALFREDO
2021-07-06 Directions. In a large pot of salted water, cook pasta according to package directions. Reserve 1 cup cooking water before draining. Meanwhile, melt butter over medium-low heat in a large skillet. Add cream and stir until mixture begins bubble and thicken, 2 to 3 minutes. Add cheese and reduce heat to low.
From countryliving.com


FRANK SINATRA'S FETTUCCINE RECIPE - TOWN & COUNTRY
2016-12-28 Fettuccine à la Sinatra. Serves 3 or 4. Ingredients: 1 8-ounce package fettuccine. 1/4 cup butter. 1/2 cup whipping cream. 1/4 cup plus 2 tablespoons grated Parmesan cheese. Salt and black pepper ...
From townandcountrymag.com


FETTUCCINE ALLA ROMANA: WHEN A DISH REVEALS A WORLD - LA CUCINA …
2020-03-31 Method: Chop the chicken giblets into small pieces and transfer to a pan with a clove of garlic, marjoram, 1 oz of butter and a drizzle of oil. Sauté and add wine. Once wine evaporates, add the tomato sauce and cook for about 50 minutes on low heat. Once the sauce is ready, boil the fettuccine in plenty of salted water, drain and pour over the ...
From lacucinaitaliana.com


BEST FETTUCCINE ALFREDO RECIPE - THE PIONEER WOMAN
2022-03-29 Cook pasta according to package directions. In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper. Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top. Drain pasta and immediately pour it into the bowl.
From thepioneerwoman.com


ROMAN-STYLE FETTUCCINE WITH ALFREDO SAUCE RECIPE - SERIOUS EATS
2021-03-15 Using a smaller pot to cook the pasta yields even starchier pasta-cooking water. Adding that starchy pasta-cooking water to the sauce helps emulsify it, ensuring it's smooth and creamy. This is how you make fettuccine Alfredo like the Romans. It's an incredibly simple and quick dish with only a few key ingredients: pasta, butter, and cheese.
From seriouseats.com


PUNCH | FERRARI COCKTAIL RECIPE
No one’s sure who came up with the Ferrari, a potent 50/50 split of Fernet Branca and Campari, but Fox Liquor Bar in Raleigh has welcomed it into their family of favorites nonetheless. It’s a popular industry drink, and while it’s usually taken as a shot, it has enough balance to be sipped slowly (stick it in the refrigerator first to chill it down) or used in amaro-friendly cocktails.
From punchdrink.com


I TRIED FOUR POPULAR FETTUCCINE ALFREDO RECIPES AND FOUND THE …
2022-02-18 The recipe itself was so simple: You just combine Parm, butter, and starchy pasta water to make the Alfredo sauce. Serious Eats is always testing different techniques to come up with the absolute best method, and this recipe called for using a medium stockpot to boil the pasta in order to get starchier water.
From thekitchn.com


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