Giada De Laurentiis Fettuccine Alfredo Recipes

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FETTUCCINE ALFREDO



Fettuccine Alfredo image

Provided by Giada De Laurentiis

Time 20m

Yield 8

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.

Nutrition Facts : ServingSize 8

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

LEMON AND PEA ALFREDO



Lemon and Pea Alfredo image

"A creamy sauce like alfredo coats the long curlicues of this fusilli con buco," says Giada.

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 pound fusilli con buco or other long pasta
3 tablespoons unsalted butter
1 garlic clove, minced
2 1/2 cups freshly grated parmigiano-reggiano, plus more (optional) for serving
1 cup mascarpone cheese, at room temperature
2 teaspoons grated lemon zest
1 1/2 cups frozen peas, thawed
1 tablespoon freshly squeezed lemon juice
1 teaspoon pink peppercorns, ground

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just under al dente, 10 to 11 minutes. Meanwhile, once you?ve added the pasta to the boiling water, heat a large straight-sided skillet over medium heat. Add the butter to the hot pan. When the butter is melted, add the garlic and cook, stirring often, until soft and fragrant, about 1 minute. Add 1/2 cup of water from the pasta pot and reduce the heat to low.
  • When the pasta is ready, transfer it to the pan with the sauce using tongs; reserve the pot of cooking water. Raise the heat to medium and sprinkle 1 1/2 cups of the parmigiano-reggiano onto the plain pasta. Stir with 2 wooden spoons to combine. Add the mascarpone, lemon zest and 3/4 teaspoon salt. Toss well to coat, adding additional hot pasta water as needed to thin the sauce and to finish cooking the pasta. Add the peas, lemon juice and the remaining 1 cup of parmigiano-reggiano. Toss well to combine, adding pasta water as needed to thin the sauce to your desired consistency; you will probably use close to 1 1/2 cups pasta water total. Sprinkle with the ground pink peppercorns and additional parmigiano-reggiano, if desired.

GIADA'S FETTUCCINE ALFREDO



Giada's Fettuccine Alfredo image

Make and share this Giada's Fettuccine Alfredo recipe from Food.com.

Provided by cerenya

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1 -2 tablespoon fresh lemon juice
12 tablespoons unsalted butter
2 cups grated parmesan cheese
2 teaspoons grated lemon zest
1 pinch freshly grated nutmeg
salt and fresh 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.

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