FETUCINI ALFREDO RECIPES

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FETTUCCINE ALFREDO RECIPE | REE DRUMMOND | FOOD NETWORK



Fettuccine Alfredo Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 5

1 pound fettuccine noodles
1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan

Steps:

  • Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!

FETTUCCINE ALFREDO RECIPE - BON APPéTIT



Fettuccine Alfredo Recipe - Bon Appétit image

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of [BA's Best](http://www.bonappetit.com/best), a collection of our essential recipes.

Provided by Carla Lalli Music

Yield 4 Servings

Number Of Ingredients 5

12 ounces fettuccine or other long pasta
Kosher salt
¼ cup (½ stick) unsalted butter
¾ cup finely grated Parmesan, plus more for serving
Freshly ground black pepper

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
  • Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

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  • 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.
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