fettuccine Alfredo recipe??

Question

I need a recipe for fettucine alfredo. I want to make it for my husband, (he loves it) what are the best ingredients?

Answer 1

FETTUCCINE ALFREDO
In Rome, this pasta would be served as a first course, but we prefer it as a main course. Traditionally, Romans don't use heavy cream in this dish, so you won't find any here either.
Active time: 10 min Start to finish: 25 min

5 tablespoons unsalted butter, cut into tablespoon pieces
12 oz dried egg fettuccine
1/4 teaspoon salt, or to taste
2 oz finely grated Parmigiano-Reggiano (1 cup)



Preheat oven to 250°F.
Melt butter in a heatproof serving bowl in middle of oven, about 5 minutes.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.

Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander. Immediately toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Season with salt and pepper to taste, then sprinkle with remaining cheese.

Makes 4 main-course servings.

Answer 2

right here you bypass: Tastes like the Olive backyard. aspects a million/2 c. Butter or margarine a million-2 cloves Garlic, minced a million pint Heavy cream Pinch floor black pepper 3/4 c. Parmesan cheese a million field Fettuccine pasta a million/2 lb chicken, cooked, chunked training a million. soften butter in lg skillet over medium-low warmth. 2. upload the garlic, cream, and pepper and produce combination to a simmer. turn warmth down if it reaches a rapid boil. upload cheese and proceed to simmer for 8 minutes or till thick and cheese melted, stirring continuously. 3. at an analogous time as sauce chefs, cook dinner fettuccine according to equipment training. 4. cook dinner chicken chunks marinated on your renowned spices/sauces on a grill or in skillet. 5. Pour alfredo sauce onto noodles to soak up sauce. good with chicken and sparkling grated parmesan cheese.

Answer 3

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).

You can add your own touch to the dish by adding bonelss chicken or shrimp or fish if you want to.

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.

Here's how you prepare a low fat sauce for it ..

1 tbsp. butter (butter)
1/4 c. flour
1 tsp. salt
Pinch nutmeg
3/4 c. grated Parmesan cheese
3 c. low fat milk
1/2 tsp. pepper
Cooked fettuccine

Melt butter-butter in saucepan over medium heat. Add flour; cook, stirring, 1 minute. Whisk in milk, salt, pepper and nutmeg. Bring to a boil, whisking; reduce heat and simmer, stirring occasionally, for 5 minutes. Toss with Parmesan cheese and cooked fettuccine.

Answer 4

"Fettuccini Alfredo" - 4 servings

1/2 of a (1-lb.) pkg. fettuccini; uncooked
1/3 cup softened butter
3/4 cup whipping cream; room temperature
3/4 cup freshly grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. white pepper
Dash ground nutmeg (optional)
Coarse ground pepper (optional)
Grated Parmesan cheese (optional)

In Duch oven or large pot, prepare fettuccini according to package directions; drain. Remove pan from heat. In same pan, combine hot fettuccini and butter; toss to coat. Add one-half the cream; toss well. Add one-half the Parmesan cheese; toss well. Add remaining cream; toss well to coat. Add remaining Parmesan cheese, salt, pepper and nutmeg; toss well until coated and creamy. Arrange in warm serving dish. Serve immediately with pepper and Parmesan cheese. Refrigerate leftovers.

Answer 5

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=fettucine%20alfredo&u3=**1*1&wf=9&recipe_id=57628
i've tried this recipe its great and lower in fat than using traditional heavy whipping cream. you could use evaporated milk of course instead of the cream with a tablespon and half of flour, but i found this one with cream cheese to be good.

Answer 6

http://www.recipezaar.com/8596
The secret is adding any cheesy or creamy items you have from milk to sour cream to parmesan...and GARLICY is best!! Thanks for asking because now I know what I'm making for dinner: Fettucine Salmon!

Answer 7

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