WHAT IS FETTUCCINE PASTA RECIPES

Name: Elaine’s Fettuccine Alfredo
Total time: 15 min
Yield: 6 servings
Cuisine: italian
Ingredients: Salt; 2 tablespoons butter; 1 small clove garlic, finely chopped; 1 1/2 cups heavy cream; 1 large egg yolk; 1 pound fresh fettuccine; 1 cup freshly grated Parmigiano-Reggiano cheese; Freshly ground pepper to taste

ELAINE’S FETTUCCINE ALFREDO RECIPE - NYT COOKING

Elaine’s Fettuccine Alfredo Recipe - NYT Cooking image

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

Ingredients

Salt
2 tablespoons butter
1 small clove garlic, finely chopped
1 1/2 cups heavy cream
1 large egg yolk
1 pound fresh fettuccine
1 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste

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 RECIPE - BON APPéTIT

Fettuccine Alfredo Recipe - Bon Appétit image

A fettuccine Alfredo recipe should never include cream; the silky sauce comes from an emulsion of grated Parmesan, melted butter, and starchy pasta water.

Provided by Carla Lalli Music

Yield 4 Servings

Number Of Ingredients 5

Ingredients

12 ounces fettuccine or other long pasta
Kosher salt
¼ cup (½ stick) unsalted butter, cut into small pieces
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, no more than 1 tablespoon 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.

More about "what is fettuccine pasta 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

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.

See details

FETTUCCINE ALFREDO RECIPE - BON APPéTIT

A fettuccine Alfredo recipe should never include cream; the silky sauce comes from an emulsion of grated Parmesan, melted butter, and starchy pasta water.
From bonappetit.com
Reviews 4.2

Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, no more than 1 tablespoon 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.

See details

CHICKEN FETTUCCINE ALFREDO RECIPE | FOOD NETWORK KITCHE…

Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
From foodnetwork.com
Reviews 4.5
Total Time 25 minutes
Category main-dish

Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

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SHRIMP FETTUCINE RECIPE: HOW TO MAKE IT - TASTE OF HOME

The combination of shrimp, fresh garlic and lemon juice makes this entree one of my mom's most memorable dishes. The shrimp can also be served over toast points instead of fettuccine. -Jody Fisher Stewartstown, Pennsylvania
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Dinner
Cuisine Europe, Italian
Calories 419 calories per serving

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.

See details

ELAINE’S FETTUCCINE ALFREDO RECIPE - NYT COOKING

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.

See details

FETTUCCINE ALFREDO RECIPE - BON APPéTIT

A fettuccine Alfredo recipe should never include cream; the silky sauce comes from an emulsion of grated Parmesan, melted butter, and starchy pasta water.
From bonappetit.com
Reviews 4.2

Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, no more than 1 tablespoon 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.

See details

CHICKEN FETTUCCINE ALFREDO RECIPE | FOOD NETWORK KITCHE…

Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

See details

SHRIMP FETTUCINE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.

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