i want to make some really good fettucine alfredo , any suggestions?

Answer 1

FETTUCCINE ALFREDO

1 lb fettucine
1/2 cup butter
2 cloves garlic, chopped
2 1/2 cups light cream or half and half
1 1/2 cups grated Parmesan cheese
1/2 teaspoon pepper
pinch of salt

Bring 4 quarts of water to a boil. Add 1 teaspoon salt when water is boiling.
Add fettucine. Cook uncovered 10-12 minutes (or according to package directions). Drain; cover and set aside.

IN a large skillet, melt butter. Saute chopped garlic over medium heat for 1 minute.

Stir in 1 1/2 cups cream or half and half (half and half = half milk/half cream).

Cook over medium heat 3-4 minutes, stirring constantly. When hot, stir in fettucine. Add remaining cream or half and half, Parmesan cheese, and salt and pepper. Stir to mix well.

After 1-2 minutes, when pasta is hot, serve accompanied by extra cheese for sprinkling, if desired.


there you go very nice too so i heard that is

Answer 2

Classic Alfredo Sauce is made at tableside and served immediately. Fettucine should be pre-cooked, have a saute pan and a burner with sterno ready. You will need two beaten egg yolks, 1/2 pint of heavy cream, 1/2 cup grated parmesan cheese and about 2 tablespoons of butter.
Melt butter in pan and add fettucine, toss fettucine in pan until well warmed, add egg yolks tossing with fettucine vigorously and add cream slowly tossing immediately after adding egg yolks. When these ingredients are well incorporated and sauce is clinging nicely to pasta sprinkle on the cheese, again tossing well. Serve immediately while asking "Would Madame like pepper?" have your pepper mill ready. Legend has it that a chef named Alfredo prepared this dish for Douglas Fairbanks and Mary Pickford while they were vacationing in Italy, the following night thay returned to the restaurant and presented Alfredo with a solid gold fork and spoon for tossing the dish.

Answer 3

Olive Garden's Fettucine Alfredo

1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed

In a medium saucepan, melt butter.
When butter is melted, add cream cheese.
When the cream cheese is softened, add heavy cream.
Season with garlic powder, salt, and pepper.
Simmer for 15-20 minutes over low heat, stirring constantly.
Remove from heat and stir in parmesan.
Serve over hot fettucine noodles.

Answer 4

Again- easy route!
I really love the sauces by Ragu, especially the parmesean mozzarella one. I throw 3 or 4 chicken breasts on the grill when I add the fettucine to the pot to boil. They are done aprox. the same time. I cut it into pieces and add it to the fettucine and sauce along with diced tomato and broccoli florets steamed in the microwave. (BONUS: you can save any excess chicken in a ziploc baggy in the fridge. It will last for several days) It's delish!! It is even better when served with penne rather than the fettucine! Bread sticks complete this easy time efficient meal!

Answer 5

I like to use chicken. Start by boiling your fettucine noodles. I cut the ckn into bite size pieces, sprinkle some garlic powder on it while cooking. When fully cooked, pour alfredo sauce over chicken, warm, then serve! You can add broccoli to the recipe for a veggie if you like too. Simple, yet great eats!

Answer 6

If your idea of good is Olive Garden, then pay no attention to this or any other reasonably authentic recipe. Please note that this recipe does not not include cream cheese! Additionally, please note that half and half, despite its name is not half milk and half cream.

Fettuccine Alfredo
courtesy Emeril Lagasse
1 pound dried fettuccine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional

Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

Answer 7

Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream

1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce!

Answer 8

Chicken & Broccoli Fettuccine Alfredo


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces fettuccine
1 pound chicken breast -- cut in strips
1 1/4 cups onion -- chopped
2 1/2 cups mushrooms -- sliced
13 1/2 ounces chicken broth
1 cup cream cheese -- softened
20 ounces frozen broccoli florets
1 teaspoon white pepper

Prepare fettuccine according to package directions; drain and
keep warm. Lightly spray a large non-stick skillet with non-fat
cooking spray and heat over medium-high heat. Add chicken and cook
until chicken is no longer pink and is cooked through; remove chicken
from skillet and set aside. Lightly respray skillet, saute onions
until soft and transparent, about 5 minutes. Add mushrooms and
continue cooking until mushrooms are tender. Stir in chicken broth
and cream cheese; heat over medium-high heat until mixture almost
comes to a boil and thickens. Add chicken, broccoli, and pepper to
skillet; cook over medium heat until heated through. Toss with
fettuccine and serve immediately.

Answer 9

No matter which recipe you use, add a pinch of nutmeg. this counteracts the sharpness of the Parmesan cheese. It even works for the packaged type.

Answer 10

From personal experience, the best thing you can do is buy fresh aged parmesan cheese and shred it in instead of using the bottled stuff!