ELAINE’S FETTUCCINE ALFREDO RECIPE - NYT COOKING
This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it – it's glorified macaroni and cheese, really – but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)
Provided by Alex Witchel
Total Time 15 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 6 quarts generously salted water to a boil.
- While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
- Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.
Nutrition Facts : @context http//schema.org, Calories 542, UnsaturatedFatContent 11 grams, CarbohydrateContent 44 grams, FatContent 33 grams, FiberContent 0 grams, ProteinContent 17 grams, SaturatedFatContent 20 grams, SodiumContent 378 milligrams, SugarContent 2 grams, TransFatContent 0 grams
SHRIMP ALFREDO FETTUCCINE RECIPE: HOW TO MAKE IT
Fettuccine Alfredo's been around for ages. I give it a modern update by adding tender shrimp and a pop of lemon. —Tonya Burkhard, Davis, Illinois
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, cook fettuccine according to package directions. Drain; return to pot., Meanwhile, in a large skillet, heat butter over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour, salt and pepper until blended; gradually stir in cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened., Stir in shrimp, lemon zest and lemon juice; cook 3-4 minutes or until shrimp turn pink. Stir in cheese and parsley. Add to fettuccine; toss to combine.
Nutrition Facts : Calories 503 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 192mg cholesterol, SodiumContent 738mg sodium, CarbohydrateContent 49g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 31g protein.
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