Fettuccine Alfredo With Pancetta Recipe 415

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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.

FETTUCCINE ALFREDO WITH PANCETTA RECIPE - (4.1/5)



Fettuccine Alfredo with Pancetta Recipe - (4.1/5) image

Provided by á-2267

Number Of Ingredients 13

12 oz pancetta, chopped
1/2 cup onion, diced
1 Tbsp garlic, minced
1/3 cup white wine
2 cups heavy cream
1 cup milk
1 cup Parmesan cheese, freshly grated
3/4 tsp salt
2 tsp ground black pepper
2 tsp fresh oregano, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 lb fettuccine, cooked to al dente, as per package instructions

Steps:

  • 1. Cook the pancetta until crispy over medium-high heat in a 3-qt saucepan. Remove 1/3 of the cooked pancetta onto a paper towel-lined plate; set aside. 2. Add the onions and garlic to the same saucepan and cook about 5 minutes over medium-high heat. Add the white wine and cook for another 2 minutes. Then, add the cream, milk, Parmesan, salt, and pepper and cook over medium-low heat for 5 minutes. Add the oregano, basil, and half the parsley and stir until combined. 3. Drain the pasta and return to its cooking pot. Pour the sauce into the pot and gently toss until the fettuccine is completely coated. Transfer the pasta to a warm serving bowl and top with the remaining parsley and reserved pancetta. Serve immediately.

FOUR CHEESE FETTUCCINE ALFREDO WITH PANCETTA, & PROSCIUTTO



Four Cheese Fettuccine Alfredo With Pancetta, & Prosciutto image

I won first place in two different Iron-Chef competitions with this savory and delicious take on classic fettuccine alfredo. This is my original recipe. I also made a complimentary perlini pasta with pesto and suggest a side vegetable of garlic Asparagus. You can see my recipes for both of these items.

Provided by Heather Moloian

Categories     European

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 cup grated parmesan cheese
1/2 cup pecorino cheese
1/2 cup asiago cheese
1/2 cup romano cheese
salt & fresh ground pepper
fresh nutmeg
4 ounces fresh pancetta, small pieces
4 ounces fresh prosciutto
1 lb homemade fresh fettuccine

Steps:

  • Bring a large pot of water to boil. Meanwhile in a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 tablespoons each of the 4 cheeses and whisk over low heat and season with salt and pepper to taste and a generous pinch of nutmeg. Set aside. Saute the pancetta and lightly sauté the procciutto in a skillet.
  • Generously salt the boiling water, add the fresh pasta and cook until al dente, 1-3 minutes. Drain.
  • Put the fettuccine pasta in a warmed large shallow dish. Pour on the sauce and sprinkle with 6 more tablespoons of the cheese. Serve all immediately on two sides of a dinner plate with the asparagus.
  • Garnish and add sides to your liking. Enjoy!

Nutrition Facts : Calories 980.3, Fat 64.8, SaturatedFat 39.2, Cholesterol 295, Sodium 787.9, Carbohydrate 66.8, Sugar 0.5, Protein 33.5

FETTUCCINE ALL'ALFREDO CON PROSCIUTTO DI PARMA



Fettuccine all'Alfredo con Prosciutto di Parma image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 8

1 (12 ounce) package egg fettuccine
1/3 pound prosciutto di Parma
2 tablespoons butter
1 to 1 1/4 cups half-and-half
1 cup (3 healthy handfuls) grated Parmigiano-Reggiano
2 pinches ground nutmeg or about 1/4 teaspoon freshly grated nutmeg
Coarse ground black pepper
A pinch coarse salt

Steps:

  • Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta.
  • Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.
  • Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them. Mangia!

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

HOMEMADE FETTUCCINE ALFREDO



Homemade Fettuccine Alfredo image

This easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. -Jo Gray, Park City, Montana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 9

4 ounces uncooked fettuccine
3 tablespoons butter
1 cup heavy whipping cream
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup grated Romano cheese
1 large egg yolk, lightly beaten
1/8 teaspoon salt
Dash each pepper and ground nutmeg
Minced fresh parsley, optional

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; combine with Alfredo sauce and remaining Parmesan cheese. If desired, sprinkle with parsley.

Nutrition Facts : Calories 907 calories, Fat 73g fat (45g saturated fat), Cholesterol 290mg cholesterol, Sodium 835mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.

QUICK FETTUCCINE ALFREDO



Quick Fettuccine Alfredo image

This simple fettuccine Alfredo recipe combines heavy whipping cream Parmesan and Romano cheese or a creamy, cheesy sauce that'll come together in minutes. -Jo Gray, Park City, Montana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked fettuccine
6 tablespoons butter, cubed
2 cups heavy whipping cream
3/4 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
2 large egg yolks, lightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). , Drain fettuccine; serve with Alfredo sauce and remaining 1/4 cup Parmesan cheese.

Nutrition Facts : Calories 908 calories, Fat 73g fat (45g saturated fat), Cholesterol 339mg cholesterol, Sodium 821mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.

EASY FETTUCCINE ALFREDO



Easy Fettuccine Alfredo image

Include our Easy Fettuccine Alfredo in your next Italian feast. Our 6-ingredient Easy Fettuccine Alfredo is super tasty and ready in just 20 minutes.

Provided by My Food and Family

Categories     Pasta

Time 20m

Yield 4 servings, 1 cup each

Number Of Ingredients 6

1/4 cup (1/2 stick) butter or margarine
1 cup POLLY-O Original Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup milk
1/4 tsp. black pepper
8 oz. fettuccine, cooked, drained

Steps:

  • Melt butter in medium saucepan on low heat. Add all remaining ingredients except fettuccine; stir with wire whisk until well blended. Cook until heated through, stirring occasionally.
  • Place hot fettuccine in large bowl. Add cheese sauce; toss to coat.

Nutrition Facts : Calories 510, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 6 g, Protein 21 g

CLASSIC FETTUCCINE ALFREDO



Classic Fettuccine Alfredo image

This is restaurant's claim to fame. It is easy, and can be finished tableside with a flair, just like the pros do it. Nothing can go wrong with this dish, as there are few ingredients. Just have your ingredients ready and a big spoon and fork to toss with. If you do want to finish it in the dining room, have a sterno burner ready for your chafing dish or an electric skillet set on low and have your ingredients in attractive containers.

Provided by DonnaR

Categories     European

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb fettuccine
boiling water
salt
1 cup heavy cream
1/2 cup soft butter
fresh ground black pepper
1/4 lb fresh parmesan cheese, grated

Steps:

  • Cook Noodles in salted water according to package directions, approx 10-15 minutes.
  • Drain well and place in a container (chafing dish or skillet) large enough to allow enough room to toss slippery noodles without accident.
  • Place over low heat or sterno.
  • Add butter in several hunks to the noodles and stir gently until it melts and coats them well.
  • Add the cream and stir in a generous amount of black pepper.
  • (Use a peppermill here if you have one).
  • Add the cheese, saving a small amount for later use on top of portions (Cheese is sometimes grated into the dish, but I like to have mine ready).
  • Stir as mixture thickens and clings to noodles.
  • Serve immediately.
  • Pass the remaining cheese.

Nutrition Facts : Calories 645.8, Fat 38.8, SaturatedFat 23, Cholesterol 175.5, Sodium 429, Carbohydrate 56, Fiber 2.5, Sugar 1.6, Protein 19

FETTUCCINE ALFREDO V



Fettuccine Alfredo V image

The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.

Provided by Greg

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 7

10 ounces fettuccini pasta
½ cup butter
5 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 lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
  • Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; 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 curdle. Continue whisking until well blended.
  • Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

Nutrition Facts : Calories 854.3 calories, Carbohydrate 55.9 g, Cholesterol 230.9 mg, Fat 59.4 g, Fiber 2.7 g, Protein 27.2 g, SaturatedFat 35.9 g, Sodium 806.8 mg, Sugar 2.9 g

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