Mean Chefs Fettuccine Alfredo Recipes

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.

Steps:

• Set small frying pan in mid-high heat.
• Add the butter and the cream to the frying pan and mix well.
• Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and immediately lower the heat and stir frequently until the sauce becomes heavier, it should take a few minutes of constant stirring. Add the pasta to the boiling water along with some salt and cook to your liking. Once the pasta is cooked, drain the pasta and add the sauce to it.
• Mix well. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.

Steps:

• For the bechamel: In a medium saucepan, melt the butter over medium flame. Add the flour and whisk until the texture of wet sand is achieved. Lower the heat to low, add the cloves and nutmeg and cook for 2 minutes. Slowly whisk in the whole milk and bring the sauce to a simmer. Cook for 3 minutes, season with salt and pepper and set aside.
• For the fettuccine alfredo: Bring a large pot of water to a boil and season with salt. Add the pasta and begin to cook.
• Meanwhile, in a large saute pan, heat the olive oil over medium heat. Cook the shallots and garlic until soft, about 4 minutes. Add the bechamel sauce, along with 1 cup of the pasta water.
• When the pasta is 80 percent cooked, add it to the saute pan and simmer until the sauce is thickened and the pasta is al dente. Toss with the cheeses and parsley, and season with salt and pepper.