Roman Style Fettuccine With Alfredo Sauce Recipes

ALFREDO'S OF ROME'S ORIGINAL FETTUCCINE ALFREDO

Alfredo's of Rome's Original Fettuccine Alfredo image

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

Ingredients

1 lb fresh very thin fettuccine
6 ounces unsalted butter
6 ounces parmigiano-reggiano cheese, grated (aged 24 months)

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

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

Ingredients

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

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