Perfect Fettuccine Alfredo Recipes

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• 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.

CREAMY FETTUCCINE ALFREDO

Steps:

• Layer chicken between wax paper and pound breasts to even thickness. In a small bowl, mix the egg, milk, lemon juice and garlic powder. Pour mixture into ziploc bag with chicken. Seal and refrigerate 2 to 4 hours.
• After marinating, whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl. Remove chicken from milk mixture, shake off excess, and coat in flour mixture.
• Add 1 tablespoon of salt to a large pot of water and bring to boil. Boil noodles according to package.
• In a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors.
• Meanwhile, heat butter and olive oil in a large skillet over medium heat. When butter just starts to turn brown, arrange chicken in skillet. Cook 4-5 mins each side until juices run clear and chicken is cooked through. While chicken is cooking, chop fresh herbs and stir into Alfredo sauce right before serving. Serve sauce over pasta and chicken.

PERFECT FETTUCCINE ALFREDO

Steps:

• In a large saucepan, reduce 1 cup of heavy cream to 2/3 of a cup which should take about 12 minutes if you bring the cream to a boil then reduce and cook it. Add butter into this cream and let it melt.
• Put 4 qts. of water in a large pot to boil. Cooking the fresh pasta will only take a few minutes.
• As pasta cooks, finish sauce by adding other 1/2 cup of heavy cream until mixture starts to bubble. Grate in a pinch (4 or 5 gratings) of fresh nutmeg and add freshly grated pepper. Cook until bubbling.
• When pasta is cooked to almost AL DENTE, remove it from it's pot and place it into the cream mixture BUT SAVE 1 CUP OF THE PASTA WATER. Add parmesan cheese at the same time and toss, allowing the pasta to just finish cooking a moment or two in the sauce. If the sauce looks a bit "gloppy" and not smooth, add the pasta water in small increments until sauce is smooth again.
• Serve immediately. This is a dish that does not sit well and is definitely best when served as soon as it is done.

EASY INSTANT POT FETTUCCINE ALFREDO RECIPE

Steps:

• Gather all the ingredients before starting. Mince the garlic fine and set aside. Chop the Parsley fine and set aside. Break the Fettuccine Noodles into half and set aside. Measure water & cream separately and set aside in bowls/cups to be used as needed.
• Refer to this post for PASTA 101 in IP.
• Set inner pot inside the Instant Pot and press the Saute Mode & set on high. Add butter to the inner pot when you see HOT on the screen. And then add finely minced fresh garlic to the butter and saute for 30-40 seconds till garlic gets slightly cooked. Do not brown it. Cancel the saute mode.
• Now take the Fettuccine (broken into half) and spread it out evenly in the pan in circular motion (watch the video). Add water, Heavy Cream, Salt & Black Pepper on top of the pasta. Press it down gently with the kitchen spatula.
• Place the lid and set to locking position. Pressure Cook on HIGH for 4 minutes and then follow QPR (quick pressure release).
• Open the lid carefully. There will still be lot of liquid inside the iner pot. Believe me that is ok. The pasta will absorb all of it as it sits in it for sometime. And this extra liquid is important or else the dish will be very dry in texture. Let the Fettuccine stand as is for 4-5 minutes. Then take the kitchen Tongs and toss the pasta around to make sure it is not stuck with each other and not clumped.
• Timing of the Pasta NOTE- My fettuccine packet asked to boil it for 9-11 minutes on gas top. Therefore for al-dente texture, I cooked it for 4 minutes and then followed QPR. If you want softer texture, then cook for 5 minutes and then follow QPR.
• Now take Parmesan cheese and add it in small batches and keep tossing the pasta to let it settle down. Add the cheese only after the pasta sits for 4-5 minutes or it will become too gummy. I have used 1 cup of parmesan. But you can add more as needed. Adjust the salt as needed since every brand of parmesan has different level of saltiness.
• Now add freshly chopped parsley leaves. Toss all of it together and serve it warm in Pasta Bowls with some GARLIC BREAD on the side.
• Boil the pasta as per packet instructions. Drain and Set aside. Heat butter in cooking pan and saute garlic in it for a minute. Then add cream to it (might require more amount). Heat up the cream gently with salt & pepper. Add Pasta. Mix well. Switch off the heat. Add chopped parsley. Serve and eat it warm.