any good alfredo recipes?

Question

i have been craving alfredo for such along time. i like original not like chicken and shrimp that kind of stuff

Answer 1

This ones really good and healthy. I can't have the one with cream in it because it gives me a stomach ache, but I think this one tastes better. The cream version has 95 grams of fat per serving and is nicknamed heart attack on a plate by heart surgeons. My kids like this one better than the Italian restaurant version. Enjoy!

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)

In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.

Answer 2

Hope this cures your craving. Good luck with your search :)

Alfredo Sauce Recipes


Ingredients:
2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
1/2 cup grated parmesan cheese
2 teaspoons Italian seasoning


Directions:

Melt the butter in a large saucepan. Stir in flour and heat until bubbly. Slowly stir in cream, parmesan, and seasoning. Heat over medium high heat, stirring constantly for 5-7 minutes or until thick. Serve over pasta

Answer 3

Fettuccine Alfredo
Makes 4 servings
Start to Finish: 35 minutes
Ingredients
1/2 cup half-and-half, light cream, or whipping cream
1 tablespoon butter or margarine
6 ounces dried fettuccine or spinach fettuccine
3/4 cup grated Parmesan cheese
Cracked black pepper

Directions
1. Allow half-and-half and butter to stand at room temperature for 30 minutes.

2. Meanwhile, cook fettuccine according to package directions. Drain. Return fettuccine to saucepan; add half-and-half, butter, and Parmesan cheese. Stir gently until fettuccine is well coated. Transfer to a warm serving dish. Sprinkle with pepper. Serve immediately. Makes 4 servings.

Lemony Fettuccine Alfredo with Asparagus: Prepare as above, except add 1 cup fresh or frozen asparagus, cut into 1-inch pieces, to the fettuccine the last 5 minutes of cooking. Drain well. Return fettuccine and asparagus to warm saucepan. Gently stir in 1?2 teaspoon finely shredded lemon peel along with the half-and-half, butter, and Parmesan cheese. To serve, sprinkle with pepper and, if desired, 1?4 cup broken pecans or walnuts.

Answer 4

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.

Add cheese very slowly!

Answer 5

FETTUCCINE ALFREDO WITH CRAB AND
BROCCOLI

1 (12 oz.) pkg. fettuccine noodles
1 pkg. frozen broccoli
1 pkg. Louis Kemp imitation crab
1/2 c. butter (1 stick)
2/3 c. sour cream
1/2 c. grated Parmesan cheese
1 egg yolk, slightly beaten
1/4 c. white wine

Microwave broccoli according to package directions (subtract 1 minute as to not over cook). Set aside. While pasta is cooking, melt butter until hot in a medium saucepan. Lower heat to warm and gradually stir in sour cream, Parmesan cheese, and egg yolk. Mix well, then add wine. Cut up broccoli and add to sauce. Warm up crab in microwave, cut up and add to sauce. Pour sauce over drained, hot pasta, and toss to coat well.
Makes 6 cups.

Answer 6

i have a little dish i make...super easy, no meat (unles you want to put some chicken in it)
boil noodles (whatever you like)
sautee some onion and fresh garlic in a very very little bit of EVOO
add the noodles to the onion garlic mix
add in the alfredo sauce and toss together-you want just enough sauce for it to be thick but not to "drippy"
dice up some tomatoes and mix it in them remove from heat
easy and delish