TO DIE FOR FETTUCCINE ALFREDO
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
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
ELEANORA SCARPETTA'S FETTUCCINE ALFREDO
This delicious pasta recipe for fettuccine alfredo comes from Eleanora Scarpetta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. In a small skillet, heat olive oil over medium heat. Add prosciutto, mushrooms, and parsley. Saute until light golden brown, 8 to 10 minutes.
- Melt butter in a small saucepan over medium-low heat. Add heavy cream and cheese. When cheese is melted, add egg yolk. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat.
- Add fettuccine to boiling water and cook until al dente, according to package directions. Drain pasta and transfer to a large serving platter. Pour sauce over fettuccine; sprinkle with mushroom and prosciutto mixture. Serve immediately.
FRESH PASTA FOR ELEANORA SCARPETTA'S FETTUCCINE ALFREDO
Use Eleanora Scarpetta's recipe for fresh pasta to make her irresistible Fettucine Alfredo.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Mound flour in the center of a work surface, forming a well in the center. Crack the eggs into the well. Add oil and salt.
- Beat eggs with a fork until smooth. Gradually work flour into the eggs.
- Use a bench scraper to work in the rest of the flour, a bit at a time.
- Once all the flour has been incorporated, start working the dough with your hands to form a rounded mass for kneading. Be sure the work surface is clean of all loose bits of dough; lightly dust with flour. Knead the dough until smooth and elastic, about 10 minutes.
- Cover the dough with an inverted bowl or plastic wrap; allow to rest 1 1/2 hours, or chill overnight.
- Divide dough into large walnut-size pieces. Quickly knead and flatten each portion of dough into a disc; very lightly dust with flour. Feed through a pasta machine set at the machine's widest setting. (If pasta pulls or tears when passing through machine, simply sprinkle a little more flour over the dough, just before it's fed, to keep it from sticking. When finished, remove excess flour with a dry brush.) As the pasta sheet emerges, gently support it with your palm and guide it onto work surface. Fold the sheet lengthwise into thirds. Repeat sequence twice on the same setting to smooth dough and increase its elasticity. Thin the dough by passing it through even finer settings, one pass on each setting from widest to narrowest (machine settings differ -- some have as many as 10, others only six). Repeat with remaining dough.
- Pass each portion of dough through cutting blade for desire thickness. To cut by hand; lightly fold sheets one at a time into thirds. Cut with a sharp knife into desired thickness.
HOMEMADE FETTUCCINE ALFREDO
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
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.
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