what is the best sauce(recipe) for fettucini?

Answer 1

FETTUCCINE WITH GORGONZOLA SAUCE

1 1/2 c. dry white vermouth
2 1/4 c. heavy cream
1/8 tsp. nutmeg
2 tbsp. salt
3/4 lb. fettuccine
3/4 lb. sweet gorgonzeta cheese, crumbled
1 1/2 tbsp. fresh grated Parmesan cheese
Fresh ground pepper

1. Bring vermouth to boil in heavy saucepan, reduce by one half. Add cream, bring to boil and lower heat to simmer. Season with ground pepper and nutmeg. Continue simmering for about 15 minutes (liquid will reduce by approximately 1/3).
2. Cook pasta in boiling water until tender. Drain and return to hot pot.

3. Remove cream sauce from heat. Stir in 1/2 of the Gorgonzola cheese and all the Parmesan. Pour over pasta, cook over medium heat for 5-8 minutes, stirring constantly until cream sauce has thickened slightly.

Divide pasta onto 6 plates and sprinkle with remaining Gorgonzola cheese. (Makes 6 light first courses.) Serve immediately. Top with fresh ground pepper. Note: Can add prosciutto ham and peas or chopped asparagus.

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

Alfredo!

8 tablespoons unsalted butter, at room temperature
1/2 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
1 cup heavy cream, very lightly whipped
Salt and freshly ground pepper (use white pepper if you have it)
SET the pasta water to boil.

TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.

IN a pan large enough to hold all the pasta , melt the butter over low heat.

ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.)

ADD slowly the grated cheese as you continue stirring or whisking.

Answer 4

It's got to be Alfredo sauce.
"A satisfying sauce you can use on any type of pasta - dry or fresh."

INGREDIENTS

* 3 tablespoons butter
* 8 fluid ounces heavy whipping cream
* salt to taste
* 1 pinch ground nutmeg
* 1/4 cup grated Parmesan cheese
* 1/4 cup grated Romano cheese
* 1 egg yolk
* 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

Answer 5

CARBONARA

I find that this recipe is great....
maybe that coz i love carbonara!
and its really healthy
better than alferdo!
Anyway try it!

INGREDIENTS

100g piece parmesan cheese
4 baby (100g) brown onions
375g fettuccine
1 tablespoon olive oil
12 (240g) thin bacon rashers
2 cloves garlic, crushed
3 eggs, beaten lightly
3/4 cup (180ml) thickened light cream
freshly ground black pepper

METHOD

Using a vegetable peeler, shave cheese thinly. Cut onions into wedges. Add fettuccine to large pan of boiling water, cook, uncovered, until just tender; drain.
Meanwhile, heat half the oil in large pan, cook bacon, stirring, until bacon is crisp; remove from pan. Drain on absorbent paper. Add remaining oil, onion and garlic to same pan, cook stirring, until onion is soft.
Return half the bacon to the pan with Combined eggs and cream, fettuccine and half of the cheese. Toss gently over low heat until fettuccine is coated with sauce. Serve pasta topped with remaining bacon, cheese and pepper.

Answer 6

Bacon - 6 strips
Garlic - 1 clove crushed
Cream - 125 ml
Butter.

Fry chopped bacon in butter until crispy. Add garlic and cream and simmer until thickened. Season and serve with pasta.