Best 4 Biaggis Farfale Alfredo Recipes

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Are you craving a creamy, cheesy, and flavorful pasta dish that will tantalize your taste buds? Look no further than the scrumptious Biaggi's Farfalle Alfredo! This indulgent pasta recipe combines delicate bow-tie pasta (farfalle) in a luscious Alfredo sauce, creating a dish that is both comforting and satisfying. With its velvety texture and rich flavor, the Biaggi's Farfalle Alfredo is sure to become a favorite in your culinary repertoire. So let's embark on a delicious journey and discover the secrets behind this unforgettable pasta masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

BIAGGI'S ALFREDO SAUCE



Biaggi's Alfredo Sauce image

From Biaggi's Italian Restaurant in Salt Lake City, this scrumptious alfredo sauce is meant to go with another recipe I submitted: Biaggi's Farfalle Alfredo.

Provided by Debs Recipes

Categories     Sauces

Time 15m

Yield 1 quarts, 8 serving(s)

Number Of Ingredients 12

1/8 cup butter
1/2 tablespoon garlic, puree
1/4 cup yellow onion, finely diced
2 1/2 cups milk
1 cup heavy cream
1 dash ground nutmeg
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 cup cornstarch
3 tablespoons water
3/8 cup fresh-grated parmesan cheese (use a 50/50 blend of Parmesan & Romano cheese if possible)
3 tablespoons cups fresh-grated asiago cheese

Steps:

  • Melt butter in a sauce pan over medium heat; add pureed garlic and diced onions; cook about five minutes until the onions are tender and translucent.
  • Whisk in milk, cream, nutmeg, salt, and pepper; slowly bring the mixture up to a boil stirring frequently to prevent sticking.
  • Dissolve cornstarch in water; mix well so that there are no lumps; slowly add cornstarch mixture just as the sauce comes to a boil and whisk well; allow mixture to come back to a boil.
  • Turn off heat and stir in the cheeses; blend well, even using a small hand blender if possible, for three or more minutes until sauce is very smooth.
  • NOTE: You may use a regular blender if desired, but please be careful with the hot sauce and only puree one to two cups of it at a time ~ Use of blender is not absolutely required.
  • Taste sauce and season as desired; keep warm for immediate use or cool and store in refrigerator until needed.

Nutrition Facts : Calories 207.8, Fat 18, SaturatedFat 11.2, Cholesterol 63.2, Sodium 359.3, Carbohydrate 7.1, Fiber 0.1, Sugar 0.3, Protein 5

BIAGGI'S FARFALLE ALFREDO



Biaggi's Farfalle Alfredo image

A chef from Biaggi's Italian Restaurant in Salt Lake City demonstrated his method for making this entree on a cooking segment of the local television news. Biaggi's menu states: Grilled chicken, bowtie pasta, roasted peppers, crispy Italian cured ham, sautéed red onions and peas tossed in our Alfredo sauce with asiago cheese. I can't wait to try this yummy dish!

Provided by Debs Recipes

Categories     Chicken

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

1/8 cup prosciutto or 1/8 cup bacon, cut into 1/2-inch pieces
1/8 cup diced red onion
1/4 cup sliced grilled chicken or 1/4 cup sliced baked chicken
1/8 cup diced roasted red pepper
1/4 cup chicken stock
1/2 cup alfredo sauce
1/8 cup frozen peas
1 1/2 cups cooked farfalle pasta or 1 1/2 cups pasta, of your choice cooked al dente
2 tablespoons fresh-grated parmesan cheese (use a 50/50 blend of Parmesan & Romano cheese if possible)
2 tablespoons fresh-grated asiago cheese

Steps:

  • Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
  • Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.

FETTUCCINE ALFREDO



Fettuccine Alfredo image

Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

BIAGGI'S FARFALE ALFREDO RECIPE



Biaggi's Farfale Alfredo Recipe image

Provided by lazerforce

Number Of Ingredients 12

10 oz grilled boneless chicken breast strips
2 Tbl salt
16 oz farfalle (bowtie) pasta
2 Tbl olive oil
1/4 cup prosciutto, thinly sliced & diced
1/4 cup red onion, diced
24 oz Alfredo sauce
1 cup chicken stock
1/2 cup frozen peas, thawed
1/4 cup roasted red peppers, diced
4 Tbl Asiago cheese, grated
4 Tbl Parmesan, grated

Steps:

  • Heat olive oil in a large sauté pan over high heat. Add the prosciutto and red onion and sauté over heat for 2 - 3 minutes. Stir in the Alfredo sauce, chicken breast, chicken stock, peas and roasted red peppers and bring to a boil. Remove from heat, cover and set aside. Prepare pasta according to directions on package, drain 90% of water; add sauce to pasta and toss while continuing to stir over high heat for 1 - 2 minutes. Remove from heat and toss with the Asiago cheese and half of the Parmesan cheese. Place in a serving dish and sprinkle with remaining Parmesan cheese and serve immediately.

Tips:

  • Use Fresh, High-Quality Ingredients: The quality of your ingredients will directly impact the taste of your dish. Choose fresh vegetables, herbs, and dairy products whenever possible.
  • Don't Overcook the Pasta: Pasta should be cooked al-dente, or slightly firm to the bite. Overcooked pasta will be mushy and lose its flavor.
  • Use a Good Quality Alfredo Sauce: If you're not making your own Alfredo sauce, choose a store-bought sauce that is made with real cream and butter. Avoid sauces that are made with artificial flavors or thickeners.
  • Don't Skimp on the Parmesan Cheese: Parmesan cheese is essential for a rich and creamy Alfredo sauce. Use a good quality Parmesan cheese that has been aged for at least 12 months.
  • Add Some Freshly Ground Black Pepper: Freshly ground black pepper will add a bit of spice and depth of flavor to your dish.

Conclusion:

Biaggi's Farfalle Alfredo is a delicious and easy-to-make pasta dish that is perfect for any occasion. With a few simple tips, you can make this dish at home that is just as good as the restaurant version. So next time you're craving a creamy and flavorful pasta dish, give this recipe a try. You won't be disappointed!

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