Quick Fettuccine Alfredo Recipes

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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

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.

FETTUCCINE ALFREDO



Fettuccine Alfredo image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 pound fettuccine noodles
1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan

Steps:

  • Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!

FETTUCCINE ALFREDO RECIPE



Fettuccine Alfredo Recipe image

Easy and Quick Fettuccine Alfredo that takes just 15 minutes to make! This family favorite recipe includes fettuccine, garlic, parmesan, and whipping cream and is sure to become a go-to dinner idea!

Provided by Lil' Luna

Categories     Main Course

Time 35m

Number Of Ingredients 6

1 lb fettuccine pasta
2 TB butter
2 tsp minced garlic
1 pint heavy whipping cream
1 cup Parmesan cheese (grated)
1/2 tsp garlic pepper

Steps:

  • Cook noodles as directed on package.
  • While noodles are cooking, add 2 TB butter to a pan and let melt. Add minced garlic and saute for 1-2 minutes.
  • Add whipping cream and bring to a simmer. Add 1 cup Parmesan Cheese and mix well. (Sauce will thicken up)
  • Add pasta and mix until covered. Top with garlic pepper (salt if needed) and more Parmesan Cheese.

Nutrition Facts : Calories 663 kcal, Carbohydrate 57 g, Protein 18 g, Fat 40 g, SaturatedFat 24 g, Cholesterol 193 mg, Sodium 346 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

REAL QUICK FETTUCCINE ALFREDO



Real Quick Fettuccine Alfredo image

You won't believe how god this simple recipe is! Sometimes I add sauted chicken bites, or seafood, anything goes!

Provided by MizzNezz

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces fettuccine pasta
1/3 cup butter
1/2 cup cream
3/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta acc to pkg directions.
  • In skillet, melt butter with cream.
  • Stir in cheese, salt and pepper.
  • Drain pasta, toss with sauce.

EASY FETTUCCINE ALFREDO



Easy Fettuccine Alfredo image

My 9-year old son earned his cooking merit badge in Cub scouts by making this tasty dish.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 6

4 ounces uncooked fettuccine
1/4 cup whole milk
1/4 cup butter, cubed
3 ounces cream cheese, softened and cubed
1/3 cup grated Parmesan cheese
White pepper, optional

Steps:

  • Cook pasta according to package directions. In a saucepan, heat milk and butter until butter is melted. Stir in cream cheese and heat until melted. Add Parmesan cheese and pepper if desired; cook and stir until blended and heated through. Drain pasta and transfer to a serving bowl. Pour sauce over fettuccine; toss to coat.

Nutrition Facts : Calories 419 calories, Fat 21g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 406mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

QUICK AND EASY FETTUCCINE ALFREDO



Quick and Easy Fettuccine Alfredo image

Make and share this Quick and Easy Fettuccine Alfredo recipe from Food.com.

Provided by Kimberly D.

Categories     High In...

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup butter
2 garlic cloves, chopped
1 1/4 cups light cream, divided
8 ounces fettuccine, cooked and drained
1 cup grated parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon dried parsley

Steps:

  • In a large skillet melt butter over medium heat.
  • Add garlic, saute 1 minute.
  • Stir in 3/4 cup cream. Stirring constantly, cook over medium heat 2-3 minutes.
  • Add Fettuccine to skillet.
  • Stir in remaining 1/2 cup cream, cheese, pepper and parsley; cook, stirring, 1 minute.
  • If desired, serve with additional cheese and pepper. I like to throw in some cooked shrimp at the end.

Nutrition Facts : Calories 577.3, Fat 35.7, SaturatedFat 21.3, Cholesterol 149.9, Sodium 525.9, Carbohydrate 45, Fiber 2, Sugar 1.4, Protein 19.9

QUICK FETTUCCINE AND BROCCOLI ALFREDO



Quick Fettuccine and Broccoli Alfredo image

This is a go-to dinner in my house. You can have the entire family eating within 30 minutes, and it's fun to get the kids involved in the cooking. You can switch out the pasta for another long cut like linguine, bucatini or angel hair. And you can sub cauliflower florets or baby carrots for broccoli; just be sure to adjust the steaming time.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound fettuccine
4 cups broccoli florets
2 tablespoons unsalted butter
1/2 clove garlic
2 cups heavy cream
2 cups milk
Kosher salt and freshly ground black pepper
1/2 cup grated Romano
1/2 cup grated Parmesan, plus more for garnish
Chopped Italian parsley, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente, 8 to 11 minutes. While the pasta cooks, place a steamer basket over the pot and place the broccoli in the basket. Cover and steam until tender, 3 to 4 minutes. Set aside.
  • Meanwhile, in a large saucepan or skillet, melt the butter over medium heat. Grate the half clove of garlic with a rasp grater into the butter and cook, stirring, about 1 minute. Stir in the cream, milk, and salt and pepper to taste. Bring to a simmer. Stir in the Romano and Parmesan, stirring until melted; the sauce will thicken. Turn off the heat and set aside until the pasta is done.
  • Drain the pasta, reserving about 1/2 cup of cooking liquid. Add the drained pasta to the cream sauce and stir until well coated. If the sauce seems too thick, stir in some of the reserved pasta cooking liquid to thin it until it coats the pasta well. Fold in the broccoli. Garnish with parsley and more Parmesan.

REALLY CREAMY FETTUCCINE ALFREDO



Really Creamy Fettuccine Alfredo image

We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo.

Provided by AMETHYST

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 15m

Yield 4

Number Of Ingredients 8

8 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
¾ cup grated Parmesan cheese
½ cup margarine
½ cup milk
1 teaspoon garlic powder
¼ teaspoon dried basil
1 pinch ground nutmeg

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 45.2 g, Cholesterol 77.2 mg, Fat 48.2 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 19.5 g, Sodium 673.6 mg, Sugar 4 g

QUICK ALFREDO SAUCE



Quick Alfredo Sauce image

This simple yet rich Alfredo sauce lets the flavors of the toppings shine on our Roman Thin-Crust Pizzas. You can also try it tossed with cooked pasta, or as a sandwich spread in place of mayonnaise.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Yield Makes about 1 cup

Number Of Ingredients 5

4 tablespoons unsalted butter
1 teaspoon minced garlic
1 cup heavy cream
1 1/4 ounces Parmigiano-Reggiano, finely grated (1/2 cup)
Kosher salt and freshly ground pepper

Steps:

  • Melt butter in a saucepan over medium heat; bring to a simmer. Add garlic; cook 1 minute. Add cream; return to a simmer and cook, stirring occasionally, until reduced and thickened slightly, 6 to 8 minutes. Remove from heat. Add cheese and whisk until smooth. Season with salt and pepper. Let cool completely before using or storing. Sauce can be refrigerated in an airtight container up to 3 days (if too stiff to spread easily, rewarm slightly before using).

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