Gourmet Fettuccine Alfredo Recipes
CHICKEN ALFREDO WITH FETTUCCINE
This classic Italian dish includes fettuccine tossed with butter and Parmesan cheese, and it's quick and easy to make. U.S. versions of the dish may include chicken or shrimp. Whatever your choice, with three simple steps in our chicken alfredo recipe, you'll have a hearty dinner on the table in no time!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Cut chicken in strips. Season with salt and white pepper and saute in butter. Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes.
- Pour cream into pan with chicken, removing garlic cloves. Stir in Parmesan. Cook pasta according to package instructions.
- Toss pasta with sauce and serve with extra Parmesan.
ELAINE'S FETTUCCINE ALFREDO
This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it - it's glorified macaroni and cheese, really - but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)
Provided by Alex Witchel
Categories dinner, weekday, pastas, main course
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 6 quarts generously salted water to a boil.
- While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
- Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 33 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 20 grams, Sodium 378 milligrams, Sugar 2 grams, TransFat 0 grams
FETTUCCINE ALFREDO
This creamy fettuccine is truly indulgent, and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.
Provided by Shelley Wiseman
Categories Milk/Cream Cheese Pasta Quick & Easy Dinner Parmesan Family Reunion Potluck Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
- Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
- Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
PESTO ALFREDO
Pesto Alfredo, easy homemade Fettuccine Alfredo recipe with Pesto Alfredo sauce.
Provided by Lisa Huff
Categories Dinner
Time 45m
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boil and cook pasta according to box directions for al dente.
- Meanwhile, place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
- Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
- Stir in Parmesan cheese and pesto until smooth and thick. Stir in drained cooked pasta.
Nutrition Facts : Calories 697 kcal, Carbohydrate 45 g, Protein 25 g, Fat 47 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 178 mg, Sodium 754 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
FETTUCCINE ALFREDO
Categories Pasta Vegetarian Quick & Easy Parmesan Winter Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 4
Steps:
- Preheat oven to 250°F.
- Melt butter in a heatproof serving bowl in middle of oven, about 5 minutes.
- Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.
- Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander. Immediately toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Season with salt and pepper to taste, then sprinkle with remaining cheese.
FETTUCCINE ALFREDO
Steps:
- 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.
- When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.
FAUX FETTUCCINE ALFREDO
Steps:
- In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
- In a blender or food processor blend remaining ingredients until smooth and transfer to top of a double boiler or a metal bowl set over a saucepan of barely simmering water. Heat sauce, stirring constantly, until and instant-read thermometer registers 140°F and remove top of double-boiler of bowl from heat.
- Add pasta to boiling water and boil until al dente. Reserve 1/ 2cup pasta cooking water and drain pasta in a colander. Return pasta to kettle and add sauce and reserved cooking water, tossing gently until combined well
FETTUCCINE ALFREDO
Steps:
- 1. Cook the fettuccine to your favorite doneness. Drain. 2. Melt the butter over low heat in a large frying pan. Add the fettuccine, and toss well. 3. Add the grated cheeses and toss gently until it is melted and blended. Last, add the cream, and a generous sprinkling of pepper. 4. When the cream is blended with the butter and the cheese, remove the pan from the heat and serve immediately.
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Ratings 28Calories 324 per servingCategory Sauce
- Place a medium saucepan over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
- Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
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Ratings 5Calories 427 per servingCategory Dinner
- Meanwhile, place a large saucepan or skillet over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
- Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
- Stir in Parmesan cheese, salt, and pepper until smooth and thick. Reduce heat to very low and keep warm while pasta is finishing cooking.
FETTUCCINE ALFREDO - GIRL GONE GOURMET
From girlgonegourmet.com
Reviews 21Category DinnerCuisine Italian-AmericanTotal Time 15 mins
- Bring a large pot of boiling water to a boil. Toss in a generous amount of salt (it should taste like the sea). Add the pasta and cook according to package directions.
- While the pasta is boiling, melt the butter in a large skillet over medium-low heat until it’s frothy, about a minute or two. Add the cream and increase the heat to medium. Whisk the butter and cream until well combined. Add the cheese and continue whisking until it’s melted and the sauce has thickened.
- Using tongs, transfer the cooked pasta from the pot to the cheese sauce. Toss it around in the sauce until it’s well coated for about a minute or so.
FETTUCCINE ALFREDO - THE DARING GOURMET
From daringgourmet.com
4.7/5 (6)Category Entree, Main CourseCuisine ItalianTotal Time 20 mins
- Melt the butter in a medium saucepan over medium-high heat. Add the garlic and cook 2-3 minutes. Add the heavy cream and bring to a gentle simmer.
- Place the egg yolks in a small bowl and whisk in 1/4 cup of the hot cream, whisking constantly. Whisk the egg yolk mixture back into the pot, whisking constantly until incorporated. Simmer until the sauce is lightly thickened, about 2 minutes. Whisk the cheese into the sauce until melted. Add the lemon zest, salt, nutmeg and 2 tablespoons of the reserved pasta water.
- Remove the hot pasta from the water with pasta tongs, letting most of the water drip off, and place directly into the sauce. Stir until the pasta is thoroughly coated. Add a little more of the reserved pasta water if necessary.Serve immediately for the best consistency.
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- * Note- After the pasta has finished cooking, reserve up to one cup of the pasta water. This will be used to thicken the Alfredo sauce.
- In a small bowl, combine 2 tablespoons melted butter, 5 cloves minced garlic, parsley, onion powder, and granulated garlic.
- In a medium sized fry pan, combine garlic, butter, and raw shrimp. Cook over medium-high heat for 5-10 minutes, tossing the shrimp every few minutes, until shrimp just begins to brown. Be careful to not over cook the shrimp. The shrimp is cooked when it turns pink.
ROASTED SWEET POTATO FETTUCCINE ALFREDO - THE DARING GOURMET
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4/5 (1)Total Time 40 minsServings 4Calories 494 per serving
- Roast at 450 degrees F for about 25 minutes, flipping the veggies over after every 10 minutes or so, until browned.
- Place the roasted veggies in a blender with the hot chicken stock and tarragon and puree until smooth. Add the cream, salt and pepper and puree again.
CHICKEN FETTUCCINE ALFREDO RECIPE - PETITE GOURMETS
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- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions or until al dente. Drain and toss with a splash of oil..
- Season your chicken with salt and pepper. Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer.
- Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. 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 just warm.
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