This is the best fettucine alfredo I have ever eaten.
(By the way-jarred alfredo is DISGUSTING. It tastes nothing like the real thing!)
Olive Garden Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
2006-08-11 12:44:21
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answer #1
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answered by Anonymous
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This is a very old traditional original Alfredo sauce that is NOT cooked at all!
1 stick butter, softened
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Beat butter until creamy. Beat in cream a little at a time until incorporated, then beat in cheese a few tablespoons at a time. Toss with one pound of cooked, drained fettuccine as it melts the sauce coats the pasta perfectly. Top with additional grated cheese.
2006-08-13 19:04:58
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answer #2
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answered by earth_angelus 6
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Yeah...are you sure you want to make that? Do you have a cardiologist in the family? You may want to make a healthier version. I have included both recipes. (I'll assume you aren't making your own fettucini.)
INGREDIENTS:
1 pint heavy whipping cream
1/2 cup butter
1 1/2 cups grated Parmesan cheese
DIRECTIONS:
In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat. Sauce will thicken upon standing.
Heart-Healthy Alfredo Sauce # 1 (Karen Danielson's recipe)
3 Cups non-fat chicken broth
1 Cup skimmed evaporated milk
1 Cup. yogurt cheese (see recipe)
5 Tbsp. cornstarch
1 Cup freshly grated Parmesan cheese (Note)
Salt and pepper, to taste
Combine broth and milk in sauce pan and cook over medium heat, stirring frequently. Meanwhile, combine yogurt cheese and cornstarch, mixing into a smooth paste. Add a little skim milk, if necessary, to make mixing easier.
Remove about 1/2 cup of the milk and broth mixture and combine with the yogurt cheese, tempering the yogurt cheese so it does not separate when adding to the hot milk and broth. Add the tempered yogurt cheese to the remainder of the broth and milk in the saucepan and whisk in well. Cook, whisking constantly, just until thick and bubbly. Do not boil, or the sauce will separate.
Stir in the 1 cup of freshly grated Parmesan cheese and stir until melted and smooth. Add salt and pepper to taste.
Ragu has an Alfredo sauce in a jar. Both the regular and light versions are available. They are not quite as low fat as this sauce, but they are available and quick when you want to go that route.
Always try to use freshly grated Parmesan cheese whenever possible. It melts very well and the taste is far superior to the canned variety. If the canned variety is all you have on hand, go ahead and use it. The sauce will still taste good, but it will not be as smooth and creamy.
2006-08-11 21:27:30
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answer #3
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answered by windybaby 4
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Here is one I love. It's rated 5 out of 5 stars. As the inventor of this recipes says, buy the fresh hard Parmesan cheese and grate it yourself. It's makes a huge difference.
Fettucine Alfredo V
INGREDIENTS:
10 ounces fettuccini pasta
1/2 cup butter
5 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.
Good luck and good eating.
2006-08-11 20:30:04
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answer #4
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answered by GregW 4
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Lots of variations, but the way I make it is super-easy. I just buy Ragu alfredo sauce and a pouch of imitation crab meat that has already been cooked. Heat that up in a sauce pan, cook the fettuccini noodles, and that's it. Very quick and yummy!
2006-08-11 19:38:56
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answer #5
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answered by Anonymous
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I cheat! I slice and cook the chicken breasts make the fettuccine noodles and use the Alfredo sauce from a jar!
2006-08-11 19:18:19
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answer #6
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answered by blonde mom70 3
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This is my family's favorite! Its fast and easy and they think you slaved over a hot stove all day making it! I use fresh grated Parmesaen cheese, but friends have used jar grated parm cheese also.
1 lb Fetticini noodles
1 stick of Butter
1 cup of Light Cream
1 cup of Grated Parmesaen Cheese
pinch of salt
dash of white pepper
fresh parsley for garnish
Boil water, adding salt, for Fetticini. Cook to al dente. In a microwave safe bowl with cover, melt 1 stick of butter (cut up, approx 40 sec), then add 1 cup of light cream to melted butter. Stir, cover & microwave approx 40 seconds. Remove from microwave, add 1 cup grated parmesaen cheese to butter/cream, a little at a time, stirring with a whisk. Add a pinch of salt and dash of white pepper. Cover, and microwave for 2 minutes. Remove and whisk sauce while pouring over cooked fetticini. Garnish with fresh parsley.
2006-08-11 19:16:47
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answer #7
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answered by happi2bwu2 3
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Go to the store and buy a bag of Chicken Voila Alfredo really great and you can claim it as your own! No fuss No muss
http://www.birdseyefoods.com/birdseye/voila/classic/alfredo_chicken.asp
2006-08-11 19:42:34
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answer #8
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answered by onlyonemeg 3
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Heat butter in pan,add fresh garlic till it starts to brown, add heavy whipping cream heat to a rolling boil and let reduce till just before desired thickness,add fettuchinni and Parmesan cheese, lightly stir in to dissolve/melt cheese, add salt and pepper to taste.
2006-08-11 19:39:12
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answer #9
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answered by utility guy 1
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please make the original italian version which consists of melted butter, toss in the cooked al dente fettucine pasta and toss with freshly grated parmesan and not the american-industrialized gloppy cream-based version... what do i care, go ahead and do what you want
2006-08-11 19:11:40
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answer #10
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answered by Seven S 3
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