Fettuccini Alfredo Per Lazio Of Rome Recipes

Steps:

• Cook the fettuccine noodles in 1 gallon of salted boiling water for three minutes.
• At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready.
• Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce. Plate the preparation.
• Cheese lovers may want to sprinkle additional grated cheese on top.

Steps:

• NOTE:
• TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.
• IN a pan large enough to hold all the pasta , melt the butter over low heat.
• ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.).
• ADD slowly the grated cheese as you continue stirring or whisking.
• COOK the pasta.
• ADD salt and pepper to the sauce to taste.
• ADD the cooked and drained pasta, mixing well with a wooden spoon.
• TURN into a warmed serving bowl, or directly onto warmed plates.
• PASS grated Parmesan at the table.
• PERSONAL NOTE:.
• I went searching for a broccoli and chicken alfredo and found this. I will be adding chicken and broccoli to this, putting it into a greased casserole dish, topping with mozzarella cheese and baking it (at 350F) until the cheese melts.

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.

Steps:

• Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
• In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
• Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.