how do i make fetucini alfredo?

Answer 1

Fettuccine Alfredo

So much flavor from such a simple sauce. This classic Alfredo made of butter, cream and Parmesan cheese is perfect for fettuccine.

Prep Time:10 min
Start to Finish:25 min
Makes:6 servings (about 3/4 cup each)

8 ounces uncooked fettuccine
1/2 cup butter or margarine
1/2 cup whipping (heavy) cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh parsley

1. Cook fettuccine as directed on package.
2. While fettuccine is cooking, heat butter and whipping cream in 2-quart saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper.
3. Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.

Health Twist
Mmm, Alfredo! But without all the fat? Sure! Just substitute evaporated fat-free milk for the whipping cream and use a reduced-fat Parmesan cheese blend to slash the fat in half.

Variation
Make it even heartier. This rich pasta dish becomes the base for other flavorful dishes when you add cut-up cooked poultry, meat and veggies. Garnish with fresh herb sprigs.
Special Touch
Grilled chicken breast, cut into strips, makes a great addition to this dish.

Answer 2

FETTUCINI ALFREDO SAUCE

6 tbsp. butter
1 1/2 c. whipping cream
3 to 4 c. fettucini noodles, cooked
1 c. shredded Parmesan cheese
Salt & pepper
Nutmeg

Melt butter until lightly browned. Add 1/2 cup of cream and boil rapidly until large shiny bubbles form. Stir occasionally. Reduce heat to medium and add noodles to the sauce. Pour remaining cream and cheese a little at a time. Add salt, pepper and nutmeg to taste. Serve immediately. Noodles should be kept moist but not too liquid. Makes 4 to 6 servings.

Answer 3

It's less expensive and easier to buy DiGorino® alfredo sauce and noodles at the grocery store. It comes in a little red tub and it's usually in the cold case and it's really good!

Answer 4

"Noodles Alfredo" - 5 or 6 servings

8 oz. wide egg noodles
1/2 cup butter or margarine
1/2 cup light cream (20%)
1 cup grated Parmesan cheese
1 tbsp. parsley flakes
1/4 tsp. salt
Dash pepper

Cook noodles as package directs. While noodles cook, heat butter and cream in small saucepan over low heat until butter is melted. Stir in cheese, parsley flakes, salt and pepper; keep warm over low heat.
Drain noodles; return to kettle. Pour sauce over noodles, stirring gently until noodles are well coated.

Answer 5

there are many ways to make fetucini alfredo. you could go to kraftfoods.com they have many recipes where you can see how long a meal is going to be prepared. They also have little stars to see for taste. I love going there its the best.

Answer 6

not a traditional alfredo but it's amazing

Smoky Chicken Fettuccini
6 slices bacon
1/2 cup diced onion
6 large cloves garlic, peeled
1/2 cup coarsely chopped red bell pepper
1/2 cup (2 ounces) grated smoked Provolone cheese
8 ounces uncooked fettuccini noodles, broken in half
1 cup frozen peas
2 cups diced cooked chicken
1 cup half and half
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 tablespoons snipped fresh parsley


1.Bring water to a boil in (8-qt.) Stockpot. Meanwhile, cut bacon into 1/2-inch pieces using Santoku Knife. Cook bacon in (12-in.) Skillet over medium heat until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out).
2.Dice onion using Chef’s Knife. Thinly slice garlic using Ultimate Mandoline fitted with thin slicing blade. Coarsely chop bell pepper using Food Chopper. Coarsely grate cheese using Deluxe Cheese Grater; set aside. Add onion, garlic and bell pepper to Skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Remove Skillet from heat; set aside.
3.Meanwhile, cook pasta according to package directions (see Cook’s Tip). Add peas to Stockpot; carefully drain pasta and peas using Drainer. Add pasta and peas to Skillet. Add bacon, cheese, chicken, half and half, black pepper and salt; toss well to coat. Cook and stir over medium heat until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 370, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 75 mg, Carbohydrate 36 g, Protein 26 g, Sodium 380 mg, Fiber 3 g
Cook's Tip: A simple way to adjust the consistency of pasta sauce that is too thick is to remove about 1 cup of pasta cooking water using the Nylon Ladle before draining the pasta. Stir a small amount into the sauce as needed.

Smoked Provolone cheese is smoked over applewood for a full-bodied, smoky flavor. Plain Provolone cheese can be substituted for the smoked Provolone cheese, if desired.
© The Pampered Chef, Ltd., 2001

Answer 7

Boil pasta al dente.
sauce** saute some garlic and shallots in some butter or olive oil, add some cream and milk then once heated take a a bit out and temper an egg yolk then added to the sauce and add black pepper and parmesan cheese (the good kind no powder) mix over medium flame until thick, add pasta and then check for consistency, and adjust if too thin add more cheese and is too thick ad some more cream or even pasta water. Served with some fresh cheese and chopped parsley.
*** for carbonara add panchetta or bacon and saute with the garlic and shallots.
*** for florenntine add some chopped spinach and saute wirh the garlic and shallots.

Answer 8

Chicken Helper (made by Hamburger Helper) makes a decent one if you don't want to buy all those other ingredients. You'll just need milk & butter. You can add chicken or shrimp if you want.

Answer 9

Try this....

http://www.mealsmatter.org/recipes-meals/recipe/19674

OR

http://www.recipezaar.com/133696

Both are lovely, enjoy!

Answer 10

go to allrecipes.com!