Best 6 Fettuccine Alfredo Iv Recipes
Fettuccine Alfredo IV, a delectable dish with a rich history, is a culinary masterpiece that has captured the hearts and taste buds of food enthusiasts worldwide. Its origins can be traced back to Alfredo di Lelio, an Italian restaurateur who created this iconic dish in the early 1900s. Over the years, it has undergone various transformations, giving rise to numerous variations, each with its unique flavor profile. Whether you prefer a classic Alfredo sauce made with butter, heavy cream, and Parmigiano-Reggiano cheese or a contemporary rendition infused with herbs, spices, and other ingredients, this versatile dish offers endless possibilities for culinary exploration. In this comprehensive guide, we will embark on a culinary journey to discover the best recipe for Fettuccine Alfredo IV, taking you on a tantalizing adventure of flavors, textures, and culinary creativity.
Let's cook with our recipes!
FETTUCCINE ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!
FETTUCCINE ALFREDO
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
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.
TO DIE FOR FETTUCCINE ALFREDO
This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!
Provided by ERINMARIE
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g
FETTUCCINE ALFREDO V
The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.
Provided by Greg
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
- Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
- Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.
Nutrition Facts : Calories 854.3 calories, Carbohydrate 55.9 g, Cholesterol 230.9 mg, Fat 59.4 g, Fiber 2.7 g, Protein 27.2 g, SaturatedFat 35.9 g, Sodium 806.8 mg, Sugar 2.9 g
FETTUCCINE ALFREDO
A creamy pasta dish that is sure to satisfy everyone at the dinner table, this fettuccine Alfredo recipe is a winning dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 4
Steps:
- Using an electric mixer, beat butter and Parmesan until creamy. Season with a pinch of pepper.
- Cook fettuccine in a large pot of boiling salted water, according to package instructions, until al dente, about 12 minutes. Reserve about 1 cup of cooking water; drain pasta.
- Add fettuccine to mixer. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water as needed. Serve with additional cheese.
FETTUCCINE ALFREDO, MICHAEL SYMON RECIPE - (4.1/5)
Provided by á-28785
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil and cook pasta one minute less than the package instructions. Place a large saute pan over medium heat and add 2 to 3 tablespoons of olive oil to the pan. Add the shallots and cook for 2 to 3 minutes, or until just tender. Add the butter and swirl the pan to melt. Add the parsley. Drain the pasta, reserving some of the water, and add it to the pan. Add about 1/4 cup of pasta water to the pasta and add the Parmesan and toss to combine, cooking for about 1 minute more. Taste and adjust seasoning. Plate and garnish with more cheese and more parsley. Serve immediately. Helpful Tips: 1. Aggressively season the past water; the water will become part of the sauce. 2. Add the pasta water to the pan to stop the shallots from cooking.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the Alfredo sauce will be. Use fresh cream, Parmesan cheese, and butter. Avoid using pre-packaged or processed ingredients.
- Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and won't hold the sauce well.
- Make the sauce while the pasta is cooking: This will help ensure that both the pasta and the sauce are ready at the same time.
- Use a generous amount of Parmesan cheese: Alfredo sauce is all about the cheese, so don't be shy about adding it. Use a good quality Parmesan cheese that has been freshly grated.
- Season the sauce to taste: Add salt, pepper, and nutmeg to taste. You may also want to add a pinch of garlic powder or onion powder.
- Serve the pasta immediately: Alfredo sauce is best served immediately after it is made. The sauce will thicken as it cools, so if you need to hold it for a while, reheat it gently over low heat before serving.
Conclusion:
Fettuccine Alfredo is a classic pasta dish that is easy to make and always a crowd-pleaser. With its rich, creamy sauce and tender pasta, it's the perfect comfort food. By following these tips, you can make a delicious Fettuccine Alfredo that your family and friends will love.
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