ROCCO DISPIRITO'S FETTUCCINE ALFREDO RECIPE RECIPE - (3.9/5)
Provided by connieo
Number Of Ingredients 9
Steps:
- Step 1: Bring 4 quarts of water to a boil in a large pot and add 2 tbsp salt. Add the fettuccine and cook according to the package instructions for al dente minus 1 minute; set the timer. Step 2: Place the leeks and the milk in a large microwave safe bowl, cover with plastic, and microwave on high until the leeks are tender, about 6 minutes. Step 3: Pour the leek and milk mixture into a blender and add 3/4 of the Parmigiano. Process until very smooth. Step 4: Scrape the contents of the blender into a large nonstick skillet, place over medium-high heat, and bring to a simmer. Step 5: Once the timer goes off for the pasta, add the asparagus to the pasta water. Cook for 30 seconds, then drain and add the pasta and asparagus to the pan. Cook until the sauce sticks to the pasta, 1-2 minutes. Coat with 16 pumps of butter spray and season with salt, pepper and nutmeg. Step 6: Divide the pasta among 4 plates and sprinkle with the remaining Parmigiano.
FETTUCCINE ALFREDO
Provided by Tyler Florence
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
- To prepare Alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the Alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
FETTUCCINE ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
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!
ALFREDO'S OF ROME'S ORIGINAL FETTUCCINE ALFREDO
Recipe courtesy of Russell Bellanca, owner of Alfredo's of Rome. The Original Fettuccine Alfredo was created in 1914 by Alfredo Di Lelio, concocted to tempt the palate of his pregnant wife who had lost her appetite. Until now, the Original Fettuccine Alfredo has been a secret recipe, passed on from generation to generation. At the Alfredo restaurants, the fettuccine noodles are made fresh daily from a mix of three different flours, durum and organic eggs. For home use, however, the cook can purchase fresh fettuccine noodles at most supermarkets and deli's.
Provided by Annacia
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook the fettuccine noodles in 1 gallon of salted boiling water for three minutes.
- At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready.
- Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce. Plate the preparation.
- Cheese lovers may want to sprinkle additional grated cheese on top.
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
COMFORT FETTUCCINE ALFREDO
VERY rich in calories, make only on special occasions. Add a green salad and crusty bread for a delicious meal
Provided by Denise in NH
Categories Cheese
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cook fettucine as package directs; drain.
- Heat butter and cream over low heat until butter is melted.
- Stir in cheese, salt and pepper.
- Pour sauce over hot fettucini, stirring making sure the noodles are well coated.
- Garnish with parsley if desired.
Nutrition Facts : Calories 556.5, Fat 40.7, SaturatedFat 24.9, Cholesterol 161.2, Sodium 806.6, Carbohydrate 33.8, Sugar 0.2, Protein 14.7
RICOTTA FETTUCCINE ALFREDO WITH BROCCOLI
A low-fat alternative to a traditional Alfredo sauce. I add chicken, most of the time, to make it a complete meal!
Provided by AELLIS
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 10
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.
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Melt the butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook 5 minutes or until cheese melts. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.
Nutrition Facts : Calories 366.5 calories, Carbohydrate 53.4 g, Cholesterol 26.5 mg, Fat 10.2 g, Fiber 3.2 g, Protein 17.2 g, SaturatedFat 5.7 g, Sodium 409.2 mg, Sugar 8.8 g
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