FETTUCCINE ALFREDO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the bechamel: In a medium saucepan, melt the butter over medium flame. Add the flour and whisk until the texture of wet sand is achieved. Lower the heat to low, add the cloves and nutmeg and cook for 2 minutes. Slowly whisk in the whole milk and bring the sauce to a simmer. Cook for 3 minutes, season with salt and pepper and set aside.
- For the fettuccine alfredo: Bring a large pot of water to a boil and season with salt. Add the pasta and begin to cook.
- Meanwhile, in a large saute pan, heat the olive oil over medium heat. Cook the shallots and garlic until soft, about 4 minutes. Add the bechamel sauce, along with 1 cup of the pasta water.
- When the pasta is 80 percent cooked, add it to the saute pan and simmer until the sauce is thickened and the pasta is al dente. Toss with the cheeses and parsley, and season with salt and pepper.
MAGGIANO'S FETTUCCINE ALFREDO RECIPE - (3.8/5)
Provided by á-34480
Number Of Ingredients 14
Steps:
- Place butter, Asiago cheese, heavy cream, minced garlic, salt and pepper into a sauce pan and simmer. Combine the corn starch with cold chicken broth using a whisk. Add this mixture to the Alfredo sauce made in the previous step. Bring back to a simmer and hold until ready to serve Prepare pasta as directed on the box to the al dente stage about 10 minutes before you plan to cook the entire pasta dish. Drain pasta in colander, getting rid of excess water. Then toss in an 8 quart bowl with 2 tablespoons of olive oil. Allow to cool to room temperature. Place sheets on a cutting board and cut into ½ inch strips, creating your fettuccine. Rub chicken breast with olive oil and sprinkle with salt and pepper. Place on hot grill for 2 minutes, rotate for 2 more minutes, flip chicken over and grill for 2 minutes, then rotate and grill for 2 more minutes or until internal temperature is 165 degrees. Remove from grill. Place on cutting board and make 4 slices across the chicken and one down the center creating 10 bite sized pieces. Wash your asparagus and drain. Place on a cutting board and trim off the bottom 1-2 inches and discard. Cut the remaining asparagus into 1 inch pieces and reserve for pasta. Place the sauce in a large sauté pan. Add grilled chicken and asparagus to sauce and bring to a slow simmer. Add cut lasagna sheets and toss pasta. Serve pasta in a large serving dish and garnish with fresh chives and 2 tablespoons of Asiago cheese.
FETTUCCINI ALFREDO I
Noodles, butter, flour, garlic, milk, hot sauce, and parmesan cheese. If you like thinner noodles, use linguine noodles.
Provided by Jane Snider
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling salted water.
- Meanwhile, melt butter or margarine in a saucepan. Stir in flour. Whisk in milk, garlic, and hot sauce; stir until thickened. Stir in cheese.
- Drain pasta. Serve sauce over noodles.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 50.9 g, Cholesterol 52.9 mg, Fat 19.6 g, Fiber 2.1 g, Protein 16 g, SaturatedFat 11.7 g, Sodium 305.5 mg, Sugar 7.7 g
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
RIGATONI "D" (MAGGIANO'S)
Maggiano's Rigatoni "D" My spin on Maggiano's BEST pasta dish! Totally heavenly! Also...for anyone doing low carb-substitute low-carb pasta & you've got a meal that makes you swear you're cheating!!! (the sauce is thin-but if you've noticed, it's thin at Maggiano's too! If you like it thicker, just lower the heat and let the sauce reduce some more) Also-if you want to use a rotisserie chicken, you can...it turns out quite well if you are pressed for time.)
Provided by Erin101378
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil.
- Caramelize onions.
- Saute mushrooms with balsamic vinegar.
- Add onions to the mushrooms.
- Season with salt and pepper.
- Add garlic .
- Add chicken.
- Add chicken stock, Marsala, and white wine. Cook until reduced by half.
- Add cream and bring to a boil.
- Turn down heat and simmer to skim away any impurities.
- Cook rigatoni al dente.
- Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper.
- Add more Marsala for flavor as needed.
- Place in pasta bowl and garnish with parmesan shavings and chopped parsley.
Nutrition Facts : Calories 1214, Fat 62, SaturatedFat 32.6, Cholesterol 337.2, Sodium 362.9, Carbohydrate 98.9, Fiber 5, Sugar 9.4, Protein 49.1
MAGGIANO'S ALFREDO SAUCE RECIPE - (3.3/5)
Provided by vogeljl
Number Of Ingredients 5
Steps:
- In medium saucepan, combine cream, asiago, butter and garlic. Bring to a simmer and season to taste. Keep warm until ready to use.
MEAN CHEF'S FETTUCCINE ALFREDO
Make and share this Mean Chef's Fettuccine Alfredo recipe from Food.com.
Provided by Jeff Hixson
Categories European
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Set small frying pan in mid-high heat.
- Add the butter and the cream to the frying pan and mix well.
- Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and immediately lower the heat and stir frequently until the sauce becomes heavier, it should take a few minutes of constant stirring. Add the pasta to the boiling water along with some salt and cook to your liking. Once the pasta is cooked, drain the pasta and add the sauce to it.
- Mix well. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.
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