Three Ingredient Fettuccine Alfredo Recipes

3-INGREDIENT FETTUCCINE ALFREDO

Steps:

• Fill a large pot with 3/4 of water, add one or two tsp of salt and turn it to boil. When the water boils add 350g of fettuccine pasta. Cook the pasta until al dente following the package instruction. Grate the Italian hard-style cheese.
• While the pasta are cooking melt 90g of butter in a long bottomed pan at medium-low fire. Do not make it boil, once the butter is melted turn off the fire.
• When the pasta are ready, remove them from the water with a "spaghetti serving spoon", place them into a large bowl or plate. Keep one cup of the pasta water, we will use it for the sauce. Turn the heat back on the pan at low fire and pour 1/4 cup of the hot pasta water into the melted butter. Mix a little bit then add all the fettuccine pasta. Stir thoroughly until they're completely coated.
• Turn off the fire and add the cheese gradually, stirring constantly until it's completely melted. If the sauce becomes too thick to your taste add a little bit more pasta water (tbsp by tbsp).
• Once all the cheese melts, serve with freshly crushed black pepper and a few chopped parsley leaves. Salt to taste and enjoy!

CLASSIC 3 INGREDIENT FETTUCCINE ALFREDO RECIPE

Steps:

• Cook the pasta according to the package. In a heavy bottomed skillet, melt the butter over low heat.
• When the fettuccine is cooked, use a pair of tongs to lift the pasta straight from the pot into the skillet filled with the butter. Save the pasta water.
• Turn the heat up to medium and use the tongs to swirl around the pasta. Add half the cheese and toss until melted and incorporated into the sauce. Add pasta water, a tablespoon at a time if needed to loosen the sauce. Add the remaining cheese and repeat until each strand of fettuccine is coated.
• Serve immediately with freshly ground pepper.

FETTUCCINE ALFREDO

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!

FETTUCCINI ALFREDO I

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.

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.

3 STEP FETTUCCINE ALFREDO

Steps:

• Pour butter over cooked noodles and stir.
• Add cheese and cream, stir.
• Let sit 5 minutes to thicken, stir and serve.

QUICK FETTUCCINE ALFREDO

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.