fettucini alfredo?

Question

I need a simple recipe 4 alfredo sauce please

Answer 1

I made this one last week - I used less cream cheese and subbed 10% cream for the milk - and used fresh garlic to taste, but this should do you well.

INGREDIENTS
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
DIRECTIONS
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Answer 2

Yield: 1 Servings - G

Ingredients:

1 Stick sweet butter
1/2 lb Chopped ham
1 pt Heavy cream
1 pt 1/2 and 1/2
3/4 c Parmegiana cheese
12 oz Fettucini noodles (green are best, but fresh are better!)

Instructions:

In a pan saute the ham in butter for 5 min. Turn off heat. Add the rest of ingredients and serve with HOT pasta. Serve immediately.

Answer 3

Try this recipe from Giada -- one of my most favorite chefs :

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Answer 4

1/2 cup butter
8 ounces cream cheese (Room Temperature Best)
2 tablespoons flour
2 cups Whole milk (Cream or Half and Half)
1/2 cup parmesan cheese
Salt and pepper to taste


Melt butter over a low heat (do not burn of the sauce will be nutty flavor). With a wisk, mix in the cream cheese and wisk until compeletly combined. (At first it will seem like it won't combine, but keep stiring until you do). Once you have the butter and cream cheese mixed, pour in the milk (Cream or Half and Half) the flour and continue to wisk. Once the mixture heats up and the cream cheese mixture and milk have combined into a smooth cream, add salt, peper and parmasian cheese and stir until combined. Let sit for a few minutes to thicken

Answer 5

Since others have sent you good ideas for recipes I will suggest you buy a good brand of bought sauce in the same isle you buy the spaghetti sauce. You can use what you need and save the rest for later. Fast on a night when your time is limited..

Answer 6

i used to make it with butter and heavy cream and cheese, but now i found a healthier version, and no one believed that it was missing the butter- you should try it-
3/4 can chicken broth
4 tsp flour
1/3 cup cream cheese ( about 1/2 stick)
2 tbsp parmesan cheese
1/4 tsp nutmeg
1/8 tsp pepper

just cook pasta and meanwhile is saucepan, combine broth and flour. then stir in cream cheese, parm cheese, nutmeg and pepper. cook for about 2 min, stirring with a whisk. you want it to thicken a little and boil. then just toss with the pasta and add a little sprinkle of parmesan and parsley for color.

trust me its good, it tastes good and you dont have to feel guilty. and you can go healthier, by low sod. broth and fat free cream cheese.

Answer 7

2 chicken bouillon cubes
1/2 cup water
1/2 cup butter
1/4 cup all-purpose flour
2 cups half-and-half
1 cup parmesan cheese
garlic powder, to taste

Dissolve chicken boullion cubes in 1/4 cup water.
Melt butter over low heat in saucepan.
Gradually, stir in flour.
Continue stirring and gradually add half-and-half.
Add chicken boullion.
Increase heat to medium and continue stirring.
Cook until thickened.
Stir in parmesan cheese and garlic powder, if desired.
Serve over hot pasta and garnish with parsley.
Enjoy