Tricolor Fettuccine 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.

MACARONI WITH ALFREDO SAUCE

Steps:

• Fill a large soup pot with cold water and a handful of kosher salt. Stir and taste; it should taste like sea water. Cover the pot and heat the water until it boils.​
• Meanwhile, in a large sauté pan , heat the butter and about half of the cream over medium-low heat until it starts to bubble. Lower heat and simmer gently for about 15 minutes or until the sauce has somewhat reduced. Remove from heat and cover.​
• Drop the macaroni into the boiling salted water and cook according to package instructions, about 10 to 12 minutes or until al dente , or tender but still firm to the bite. Drain fully and return to the pot.​
• Pour the hot cream and butter mixture over the macaroni and return the pot to a very low heat. Toss the pasta in the sauce until it is completely coated.​
• Add the rest of the cream as well as the cheese and toss until fully mixed. Adjust consistency with additional cream, if necessary.​
• Season to taste with kosher salt and freshly ground black pepper. Serve right away.

FETTUCCINE ALFREDO

Steps:

• In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
• Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don't add any salt at this stage).
• Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
• Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.

FETTUCCINE ALFREDO

Steps:

• Using an electric mixer, beat butter and Parmesan until creamy. Season with a pinch of pepper.
• Cook fettuccine in a large pot of boiling salted water, according to package instructions, until al dente, about 12 minutes. Reserve about 1 cup of cooking water; drain pasta.
• Add fettuccine to mixer. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water as needed. Serve with additional cheese.