No Fettuccine Spaghetti Alfredo Recipes

TO DIE FOR FETTUCCINE ALFREDO

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.

SKINNY FETTUCCINE ALFREDO

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1 minute. Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in pasta and gently toss to combine. Serve immediately, garnished with parsley, if desired.

FETTUCCINE ALFREDO

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.

"NO FETTUCCINE" SPAGHETTI ALFREDO

Steps:

• Heat whipping cream in large saucepan over medium heat for 5 minutes, stirring frequently.
• Add garlic, wine, parmesan, and black pepper to cream, stirring until smooth and unfiorm.
• Reduce heat to medium-low and add cream cheese, 4 oz. at a time, until melted, stirring constantly. Keep sauce on low heat while cooking noodes.
• Noodles: In a large stockpot, bring water to a rapid boil, add sea salt and noodles.
• Cook noodles for 8 - 12 minutes, until soft when bitten (al dente).
• Briefly drain and rinse noodles, then toss with sauce in saucepan. Serve immediately.

NO-CREAM ALFREDO SAUCE

Steps:

• Bring a large pot of salted water to boil. Put the butter and cheese in a large bowl and set aside.
• Add the fettuccine to the boiling water and cook, stirring occasionally, according to the package instructions for al dente. Reserve 1 cup of the pasta water, then drain the pasta and add it to the large bowl. Using tongs, gently toss the pasta with the butter and cheese, adding pasta water as necessary to create a creamy looking sauce. Top with a few grinds of pepper.

THE BEST BAKED ALFREDO SPAGHETTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until halfway cooked through, about 6 minutes. Drain.
• Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into prepared baking dish. Cover the dish with aluminum foil.
• Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.
• Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.

HOMEMADE NO-EGG PASTA WITH LEMON ALFREDO SAUCE RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the flour and salt.
• Combine the aquafaba and olive oil in a small bowl.
• Make a well in the center of the flour, then pour in the aquafaba and oil. Use a fork to slowly incorporate the flour into the wet ingredients. Once it comes together as a shaggy dough, turn out onto a clean surface and knead for 5 minutes, discarding any unincorporated floury bits, until the dough is smooth and springs back when pressed with a finger.
• Wrap the dough in plastic and let rest at room temperature for 30-60 minutes.
• Cut the dough in half. Wrap one half in plastic, then shape the other half into a rectangle. Roll out the dough into a larger rectangle. Fold the top and bottom third over the center of the dough and roll out again to a thinner rectangle. You should be able to see your hand through the dough.
• Fold the top and bottom third of the rectangle to meet in the center of the dough, then fold in the top and bottom third again. Cut the dough into thin strips. Unroll the dough strips and transfer to a floured baking sheet, tossing to coat the strips in flour so they don't stick together. Repeat with the remaining dough.
• Bring a large pot of salted water to a boil.
• Meanwhile, make the lemon alfredo sauce: Melt the butter in a deep skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant. Add the flour and whisk to combine. Cook for 3-5 minutes until the flour is golden brown and the mixture is bubbling.
• Gradually whisk in the warmed milk. Bring the mixture to low simmer and cook, whisking frequently, until thickened, 5-7 minutes.
• Remove the pan from the heat and stir in the Parmesan, salt, and pepper until the Parmesan melts.
• Whisk in the lemon zest, then gradually whisk in the lemon juice, a little at a time, to prevent the sauce from curdling.
• Add the pasta and frozen peas to the boiling water and cook for 1-2 minutes, or until al dente. Reserve a bit of the pasta cooking water, then drain the pasta.
• Add some of the reserved pasta cooking water to the sauce and whisk to incorporate, loosening the sauce a bit. Add the pasta and peas to the sauce and gently toss until well coated.
• Divide the pasta between 2 plates and top with a bit of freshly ground pepper. Serve immediately.
• Enjoy!