EASY FETTUCCINE ALFREDO SAUCE RECIPES

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EASY FETTUCCINE ALFREDO RECIPE - HOW TO MAKE FETTUCCINE ALFR…



Easy Fettuccine Alfredo Recipe - How to Make Fettuccine Alfr… image

Make this east Fettuccine Alfredo and impress all of your friends.

Provided by Lauren Miyashiro

Categories     vegetarian    birthday    dinner party    dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 7

Kosher salt
1 lb. fettuccine
1/2 c. heavy cream
1/2 c. (1 stick) butter
1/2 c. freshly grated Parmesan, plus more for sprinkling
Freshly ground black pepper
2 tbsp. chopped parsley

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain.
  • Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until butter is melted and the cream is bubbling. Whisk in Parmesan and season with salt and pepper. Let sauce simmer 1 to 2 minutes to thicken slightly. Sauce will still bee thin, but will thicken more as sauce cools and once pasta is added. 
  • Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediately.

LOW-CAL FETTUCCINE ALFREDO RECIPE - FOOD NETWORK



Low-Cal Fettuccine Alfredo Recipe - Food Network image

This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.

Provided by Food Network Kitchen

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
Kosher salt
2 tablespoons Neufchâtel or low-fat cream cheese
3/4 cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh parsley
12 ounces fresh fettuccine
Freshly ground pepper

Steps:

  • Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley. 
  •  Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper. 

Nutrition Facts : Calories 490 calorie, FatContent 15 grams, SaturatedFatContent 8 grams, CholesterolContent 48 milligrams, SodiumContent 734 milligrams, CarbohydrateContent 66 grams, FiberContent 3 grams, ProteinContent 20 grams

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