HOW TO COOK FETTUCCINE NOODLES RECIPES
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
FETTUCCINE ALFREDO | AMERICA'S TEST KITCHEN
This quintessential Roman dish -- fresh egg noodles, cheese, butter, and cream -- requires few ingredients and little time. Why, then, does Alfredo so often fail?
Provided by America's Test Kitchen
Yield Serves 4 to 6 as a first course
Number Of Ingredients 1
More about "how to cook fettuccine noodles recipes"
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.)
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine italian
Calories 542 per serving
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine italian
Calories 542 per serving
- 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.
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FETTUCCINE ALFREDO | AMERICA'S TEST KITCHEN
This quintessential Roman dish -- fresh egg noodles, cheese, butter, and cream -- requires few ingredients and little time. Why, then, does Alfredo so often fail?
From americastestkitchen.com
Reviews 5.0
Cuisine Italian
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Reviews 5.0
Cuisine Italian
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