Fettuccine With Homemade Alfredo Sauce Recipes

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

Fettuccine Alfredo V image

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

Ingredients

10 ounces fettuccini pasta
½ cup butter
5 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley

HOMEMADE FETTUCCINE ALFREDO

This easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. -Jo Gray, Park City, Montana

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Homemade Fettuccine Alfredo image

Steps:

Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; combine with Alfredo sauce and remaining Parmesan cheese. If desired, sprinkle with parsley.

Nutrition Facts : Calories 907 calories, Fat 73g fat (45g saturated fat), Cholesterol 290mg cholesterol, Sodium 835mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.

Ingredients

4 ounces uncooked fettuccine
3 tablespoons butter
1 cup heavy whipping cream
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup grated Romano cheese
1 large egg yolk, lightly beaten
1/8 teaspoon salt
Dash each pepper and ground nutmeg
Minced fresh parsley, optional

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

To Die For Fettuccine Alfredo image

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

Ingredients

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

FETTUCCINE ALFREDO SAUCE

I love this recipe . . . very rich! Found it on the internet. This dish is best served on warmed plates or bowls (keeps the dish from becoming 'goopy').

Provided by Galley Wench

Categories Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Fettuccine Alfredo Sauce image

Steps:

Melt butter in large saute pan.
Add garlic and onions, saute until brown.
Add broth and cream and reduce for several minutes.
Slowly add the cornstarch/water mixture stirring until the sauce begins to thicken slightly.
Do not over thicken as the parmesean cheese will also act as a thickener.
Add the parmesan cheese, parsley, and salt & pepper.
Taste test and add more seasoning if needed.
Combine with fettuccini noodles and toss.
Serve immediately in warm bowl.

Ingredients

5 tablespoons butter
2 cups heavy cream
2 cups chicken broth or 2 cups vegetable broth
3 tablespoons minced garlic
1/2 cup diced onion
1 tablespoon cornstarch, mixed with small amount water
1 tablespoon minced fresh parsley
salt & fresh ground pepper
3/4 cup fresh shredded parmesan cheese