Creamy Parmegiano Reggiano Alfredo Recipes

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FETTUCCINE ALFREDO



Fettuccine Alfredo image

Provided by Tyler Florence

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

3 cups 00 flour or unbleached all-purpose, plus more for dusting
1 teaspoon salt
3 eggs plus 2 yolks
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 tablespoon water
Cornmeal, for dusting
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
  • To prepare Alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the Alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

CREAMY PARMEGIANO-REGGIANO ALFREDO



Creamy Parmegiano-Reggiano Alfredo image

This is a healthier version of Alfredo. If you want it a little thicker, reduce the half and half to 3/4 or 1/2 cup. The Parmigiano-Reggiano is the secret to this great tasting alfredo. Feel free to add garlic salt or fresh garlic.

Provided by sbera007

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup fat-free half-and-half
8 ounces fat free cream cheese (softened and cubed)
1/2 cup margarine
3/4 cup parmigiano-reggiano cheese (grated)
pepper (to taste)

Steps:

  • Heat half and half, cream cheese, margarine, Parmigiano-Reggiano cheese and pepper in a saucepan, stirring constantly.
  • Cook over medium heat until smooth.

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
12 ounces fettuccine
Olive oil, for tossing
3/4 pound large shrimp (about 16), peeled and deveined, tails removed
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
  • Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
  • Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
  • Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

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