Does anyone have a good (and simple) recipe for fettuccine alfredo?

Question

I am looking for a simple and creamy recipe.

Answer 1

buy some fettuccine or any pasta you like. cook it till it's al dente (meaning it still has a bite when you eat it, dont worry if you dont like it this way it will soften)

for the sauce:
1 pt of heavy cream
2 tbsp butter
1 tbsp flour
1 1/2 parmesan cheese( kraft kind, 2 cups if fresh parmesan)
salt and pepper

in a pan heat the heavy cream and butter over medium heat stirring every minute or so
add the flour and contiune to heat till it starts simmering
add the parmesan and stir to combine. add the pasta and cook for 2-3 minutes ( this is why u cook the pasta to al dente
pasta helps thicken the sauce)
add salt and pepper

Enjoy!

Answer 2

Roman restaurateur Alfredo di Lello is credited with creating the dish known as Fettuccine Alfredo in the 1920s. The fettuccine is enrobed in a rich sauce of butter, grated parmesan cheese, heavy cream
and plentiful grindings of black pepper.

Ingredients
12 oz dried egg fettuccine
1 stick [1/2 cup], plus 1 Tablespoon unsalted butter
1/2 cup grated Parmigiano Reggiano, plus additional for sprinkling
2/3 cup heavy cream
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Method
Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.

Melt 3/4 stick [6 tablespoons] butter in a 2- to 3-quart flameproof gratin dish over low heat. Add cooked pasta and toss to coat, lifting strands. Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter [thinly sliced], salt, and pepper and toss to combine well.

Sprinkle with additional cheese and serve immediately.

Answer 3

INGREDIENTS
4 ounces uncooked fettuccine
1/4 cup milk
1/4 cup butter or margarine
1 (3 ounce) package cream cheese, cubed and softened
1/3 cup grated Parmesan cheese
White pepper
DIRECTIONS
Cook pasta according to package directions. In a saucepan, heat milk and butter until butter is melted. Stir in cream cheese and heat until melted. Add Parmesan cheese and pepper if desired; cook and stir until blended and heated through. Drain pasta and transfer to a serving bowl. Pour sauce over fettuccine; toss to coat.

This is a serving for 2, so you can double it to make more.

Answer 4

INGREDIENTS
24 ounces dry fettuccini pasta
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Answer 5

1/4 c. butter---real butter
1/2 c. Parmesan cheese, grated
3/4 c. heavy cream

Melt butter in saucepan let it brown slightly keep an eye on it or it will burn; add cream and cheese. Cook over low heat, stirring constantly. Do Not Boil. Serve over hot fettuccine noodles.

Answer 6

This is the one I use.. Its Emeril's :-) and its good..

1 pound dried fettucine
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 fettucine 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

All I do is cook some egg noodles and stir in a jar of alfredo sauce and add cooked, shredded chicken.

Answer 8

quart of half and half, 3 cups of parm cheese and dash of garlic, warm half and half ....add parm cheese wisk in....cook atleast 5 mins so not grainy from cheese....easy and simple for anyone.