Recipes for "fettuccine alfredo"

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, in a large skillet melt butter and add chopped garlic. Cook on low for about 5 minutes, stirring often to prevent garlic from burning.

Pour about a 1/4 cup of heavy cream into a small bowl. Add egg yolk and beat together; set aside.

Pour remaining cream into the skillet. Increase heat to medium-high. As cream starts to boil, mix rapidly using a whisk. Add egg mixture slowly to prevent curdling, whisking until well blended. Stir in 1 cup Parmesan cheese until combined.

Add remaining Parmesan cheese and parsley; mix until smooth. Remove from heat and serve over cooked pasta.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook, stirring occasionally, until chicken is done, 5 to 7 minutes. Remove from the skillet.

Mix broth and flour into the same skillet. Stir in Neufchâtel cheese, 2 tablespoons Parmesan, garlic powder, and pepper; cook, whisking constantly, until mixture boils and thickens, about 2 minutes. Stir in chicken.

Place cooked fettuccine in a large serving bowl. Add chicken mixture; toss to coat. Sprinkle with remaining 1 tablespoon Parmesan.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

Combine cream cheese, Parmesan, margarine, milk, garlic powder, and basil in a medium saucepan. Stir over low heat until smooth and creamy, 10 to 15 minutes.

Toss sauce with pasta and sprinkle with nutmeg.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place broccoli in a steamer over 1 inch boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.

Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook, stirring constantly, until thick, about 15 minutes.

Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook until cheese melts, about 5 minutes. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 9 to 11 minutes.

While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.

Melt butter in a large pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Pour chicken broth mixture into the pan, raise heat to medium-high, and bring to a simmer, whisking occasionally. Add 1/2 cup Parmigiano-Reggiano cheese; whisk until melted. Remove from heat and whisk in yogurt until sauce is smooth.

Drain fettuccine and place in a large bowl. Add Alfredo sauce and toss to coat. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and serve.

Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whisk in Parmesan and Romano cheeses. Remove from heat.

Whisk egg yolks together in a heat-proof bowl; slowly whisk in about ¼ cup hot cream mixture to temper eggs. Slowly whisk egg yolk mixture into the cream mixture in the saucepan; season with salt and black pepper. Cool Alfredo sauce; refrigerate until needed.

Whisk salad dressing, rosemary, and lemon juice together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.

Remove steak from marinade; shake off excess. Discard remaining marinade. Cook on the preheated grill to desired doneness, 5 to 10 minutes.

Pour hot Alfredo sauce into a large serving bowl. Add fettuccine; toss to combine. Sprinkle remaining 2 tablespoons Gorgonzola cheese on top. Add grilled steak; drizzle with balsamic glaze and garnish with parsley.

Soak wood chips in water for 30 minutes.

Preheat a smoker to 250 degrees F (120 degrees C) according to manufacturer's directions.

Place chicken, unstacked, onto wire racks. Place the racks into the smoker. Transfer soaked wood chips to an aluminum pan; cover with aluminum foil. Poke holes in foil so smoke can escape. Add pan to smoker according to manufacturer's directions.

Smoke chicken until no longer pink in centers and juices run clear, 30 to 60 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest until cool enough to handle, about 10 minutes.

Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; wipe the skillet clean. Dice bacon. Dice cooled chicken.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a bowl.

Melt 1 tablespoon butter in the same skillet over medium heat. Add garlic; cook and stir for 30 seconds. Add mushrooms; cook until soft, 5 to 7 minutes. Transfer to a plate. Add wine to the skillet; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add ½ cup butter until melted. Add cream; stir to combine. Pour sauce into empty pasta pot.

Slowly add Parmesan and mozzarella cheeses until melted and combined. Heat sauce over medium-low heat until thickened and reduced, 5 to 7 minutes. Taste; season with salt and black pepper. Stir in mushrooms, bacon, and chicken. Add fettuccine; toss to combine.

Melt the butter in a deep sauté pan over medium heat. Add the mushrooms and cook for 6 to 8 minutes until they have released their liquid and become tender. Season with salt and pepper (give one a taste!).

Add the flour to the pot and stir it in to coat the mushrooms. The flour will form a paste on the mushrooms and the pan will look quite dry. Cook for a minute and turn heat down to low.

Slowly add the milk while stirring; the flour will dissolve in the milk. If any lumps of flour form, break them up against the side of the pan with the back of your spoon. Simmer for 1 to 2 minutes until the sauce has thickened slightly, and then add Parmesan cheese.

Lower the heat, cover, and keep warm until ready to serve, up to 10 minutes. If the sauce thickens too much before you’re ready to serve, add a splash of milk to thin it out again.

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain and set aside.

Divide the pasta between plates and top with a generous serving of the sauce. Garnish with fresh parsley and serve.

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Bring a large pot of salty water to a boil and drop in your fettuccine.

For the classic version:

Melt the butter in a large sauté pan set over low heat. Once the butter has melted, turn the heat off.

For the creamy version:

Melt the butter in a large sauté pan set over low heat. Add the cream to the butter as it melts. Stir often to combine the two, keeping the heat at its lowest setting while the pasta cooks.

When the fettuccine is al dente (cooked, but still a little firm) lift it out of the pot with tongs and move the pasta to the sauté pan. Do not drain the pasta. You want it dripping wet with the cooking water.

Save the pasta water. You may need it to create the sauce.

Turn on the heat under the sauté pan to medium and swirl the pasta and butter together to combine.

Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce.

If needed, add a few spoonfuls more of the pasta cooking water. Add the rest of the cheese and repeat.

For the classic version:

Serve at once sprinkled with a little black pepper.

For the creamy version:

Serve at once with either a little black pepper and/or ground nutmeg over the pasta.

Leftovers keep for 3 to 5 days in the fridge, covered.

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