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This version of the classic Italian-American dish, fettuccine alfredo, is significantly lighter than the original, but you'd never know by tasting it. After the pasta is done cooking, a touch of milk (or light cream) and a sprinkle of cheese are the finishing touches for this endlessly comforting dish.
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- 3 cups vegetable broth
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 pound fettuccine
- 1/2 cup whole milk or light cream, gently warmed
- 1/4 cup Pecorino Romano, grated finely
- 1/4 cup parmesan, grated finely
- Salt and freshly ground pepper, to taste
The real deal! Parmesan, butter, cream, and pasta mixed right at the table, perfect for a family dinner or entertaining a crowd.
freshly grated Parmesan cheese
- Cook pasta according to package directions.
- In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
- Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
- Drain pasta and immediately pour it into the bowl.
- Toss a couple of times, 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!
I made this for my daughter yesterday because she&rsquod requested it for her twelfth birthday back in June and I&rsquod told her &ldquoNo! You&rsquoll get nothing and like it!&rdquo Then yesterday, three weeks after that dark day, I felt a little bad. So I decided to make her favorite pasta in the whole world. It had nothing whatsoever to do with the fact that I was craving Fettuccine Alfredo like a sonofagun.
Fettuccine Alfredo. There&rsquos nothing good about it, except for how good it is. It&rsquos evil, ridiculous, and an affront to good sense&hellipbut look at the bright side: one recipe will feed over 800 people! It&rsquos true. One bite pretty much fulfills a 200-pound human&rsquos daily caloric requirements.
This is close to &ldquoreal&rdquo Fettuccine Alfredo, though I think reports vary as to what &ldquoreal&rdquo Fettuccine Alfredo is. I remember reading the original recipe, which was made by a man in Rome named Alfredo. Isn&rsquot that just a CRAZY coincidence? Anyway, Alfredo&rsquos wife had morning sickness and couldn&rsquot keep anything down, so he mushed together a bunch of softened butter and grated Parmesan cheese, tossed it in warm pasta, and she ate herself through her entire pregnancy.
The first time I had &ldquoreal&rdquo Fettuccine Alfredo, however, I was in New York City, which might as well have been the Fettuccine Alfredo capital of the world, it was so darn divine. I was in the seventh grade and I watched as the waiter wheeled a cart to our table&mdasha cart holding four ingredients: a platter full of piping hot pasta (drained only seconds earlier), a plate of butter, a pitcher of cream, and scads of freshly grated Parmesan cheese. And I watched a miracle occur as the waiter carefully added the ingredients to the piping hot pasta, swirling the pasta gently with a large fork and its heat melted and warmed the other ingredients into a sauce the likes of which I&rsquod never imagined was possible on this earth.
I&rsquove been attempting to recreate the experience ever since.
(And could I please say &ldquoFettuccine Alfredo&rdquo one more time today?)
- 10 ounces fettuccini pasta
- ½ cup butter
- 5 cloves garlic, chopped
- 1 cup heavy cream
- 1 egg yolk
- 2 cups freshly grated Parmesan cheese
- 2 tablespoons dried parsley
Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente drain.
In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.
- 1 stick unsalted butter (115g), diced
- 4 ounces Parmigiano-Reggiano cheese (115g), grated on the fine holes of a box grater, plus more for serving (see note)
- Kosher salt
- 1 pound fresh fettuccine pasta
In a large heatproof bowl, combine butter and cheese. In a medium pot of salted boiling water, cook pasta until al dente. Using tongs, a strainer, or a spider, transfer pasta to bowl with cheese and butter.
Add 1/2 cup hot pasta-cooking water, then, using tongs, toss repeatedly until butter is melted and a creamy, emulsified sauce forms. If pasta seems too dry, add a splash or two of additional pasta water until desired consistency is reached. Season with salt, if necessary. Serve, sprinkling more cheese on top at the table.
- 6 skinless, boneless chicken breast halves - cut into cubes
- 6 tablespoons butter, divided
- 4 cloves garlic, minced, divided
- 1 tablespoon Italian seasoning
- 1 pound fettuccini pasta
- 1 onion, diced
- 1 (8 ounce) package sliced mushrooms
- ⅓ cup all-purpose flour
- 1 tablespoon salt
- ¾ teaspoon ground white pepper
- 3 cups milk
- 1 cup half-and-half
- ¾ cup grated Parmesan cheese
- 8 ounces shredded Colby-Monterey Jack cheese
- 3 roma (plum) tomatoes, diced
- ½ cup sour cream
In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
Olive Garden Alfredo Pasta
Here's an updated Olive Garden fettuccine alfredo recipe from Top Secret Restaurant Recipes that includes more grated Parmesan cheese and fresh garlic instead of garlic powder. You'll find this sauce thickens easier and has an improved Olive Garden taste. Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulting in a not-so-creamy, curdled Alfredo. Also check out our copycat Olive Garden toasted ravioli recipe!
This recipe is available in
- 1/2 cup (1 stick) butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1/8 teaspoon ground black pepper
- Pinch salt
- 1/2 cup grated Parmesan cheese
- 1 12-ounce box fettuccine pasta
- (or your choice of pasta)
1. Melt butter in a medium saucepan over medium/low heat.
2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer the sauce for 8 minutes or until thick.
3. While the sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it.
4. Spoon pasta onto serving plates with Alfredo sauce poured over the top.
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Super easy. Made the adds of garlic and nutmeg as others have mentioned and also used double the amount of table cream in place of whipping cream. Turned out perfect.
I thought this was great -- very simple and elegant. I followed the recipe pretty closely and used Parmigiano-Reggiano, as advised. I might try adding garlic and/or parsley next time as others have suggested. Also, adding peas sounds like a good idea.
Absolutely wonderful! I did add nutmeg,garlic and we barbecued 2 chicken breasts and cut them up in big size pieces and added to pasta. This will be my go to pasta dish. Not hard to make. We had Pimm drinks with it and a simple salad.
Made this for supper last night: big hit. I grated a tiny bit of whole nutmeg but that’s the only chance I made. The sauce has good texture and the nutmeg deepened the flavor profile, adding some complexity. 4 forks from me for simplicity of construction, flavor, texture and clarity of instructions. I recommend this recipe.
Im pretty young, and I found that this is super quick and easy to make! The sauce is so good and yummy and I absolutely love making this for dinner! (Im actually making some right now. )
Made this after church- super simple and yummy! Don’t over cook your butter/cream mixture, but if you do you can always compensate with more pasta water. Added a pinch of nutmeg and parsley, and some crush garlic while simmering. Salting the pasta water makes a big difference- did not have to add much salt at the end! Super easy & delicious- will make again!
This is my go-to alfredo sauce. I usually saute mushrooms too in the beginning to add some depth to the sauce. Easy and delicious!
Just made this and it was outstanding. I added nutmeg and a whole garlic clove which I removed at serving.
The is a perfect master recipe. I just added some fresh garlic to the butter and finished it with grated nutmeg and chopped parsley. Perfect with a nice chardonnay!
I agree with thomasculver93 about adding garlic and a touch of fresh nutmeg. The thing different we do is to add fresh chopped parsley at the end. We honestly didn't think parsley was worth much except as a useless garnish then when we added it to this dish it became elevated to the most amazing dish EVER! delizioso! 4 forks for sure! My husband who is a fettuccine Alfredo freak wants this every night, but he gets it once a quarter because I really love him and do not want him to die of a heart attack too soon!
Easy weeknight dish quick and elegant. My daughter requested farfalle it was delicious. I added one chopped garlic clove, a bit of fresh grated nutmeg and some roasted chicken.
Here are the variations I made, which made this the best alfredo I have ever had! Add whole, crushed garlic to the butter/cream. Add 1/2 cup parmesan to the butter/cream mixture once it comes to a simmer and whisk. Grate fresh nutmeg into the mixture. Add the pasta to the sauce and add a few tablespoons of water to thin the sauce out. Grate additional pepper and parmesan on before serving.
No deviations necessary from this recipe! It's perfect as is!
My daughter's friend was invited for his birthday and being has favorite dish is Fettuccine Alfredo, I made this recipe. My daughter's favorite is also Fettuccine Alfredo. They both LOVED this recipe. Other than adding a touch of freshly grated nutmeg and some crushed garlic in with the butter, I made the recipe as written. I even used Kraft grated Parmesan - I know - ewww, but regardless it turned out really good. I can only imagine how much better it would be with freshly grated good quality Parmesan. I know this will be a frequently requested recipe in my house.
learn from my mistakes and make sure to use enough cheese and season well (both pasta water and sauce!). Mine came out good but not amazing. Peas were a nice addition. I added one large garlic clove next time I'll add more.
It was amazing, I added a big clove of crushed garlic and a tsp of dried parsley to the cream sauce when it was cooking.
This the easiest Alfredo recipe and it turns out perfect every time! we add peas or broccoli and chicken. The family loves it!
This is the easiest Alfredo Sauce I have ever found, and it tastes AMAZING. The first time I made this, I added in broccoli and extra Parmesan cheese. This time I changed it and added in Pickled Peppered Garlic (YUM!) as well as Basil, Barley, a touch of Garlic Salt and Pepper. Paired this sauce with some bow tie noodles and Buttery Herb mashed potatoes and steamed vegetables. Easy, simple, AMAZING.
My daughter made this and the whole family L-O-V-E-D it! We loved how the fettuccine was not laying in sauce, just covered. This is a keeper.
Excellent and simple! Added broccoli, extra parm and smashed fresh garlic to the butter while heating (removed the garlic thereafter). Omitted that pasta water. Also, as suggested, increased sauce quantity for a bit heavier covering. So good!
This is one of those reviews where I say the recipe is perfect, and then proceed to tell you how I altered it because it wasn't. Prior to mixing in the cream, I added two cloves of garlic to the butter and browned both to add a little nuttiness and spice to the meal. And I tossed a chopped head of broccoli and some chard into the pasta boil and added the whole lot to the cream sauce. I did these things because I like garlic and bitter vege, and this recipe was delicious and reliable enough to accept my abuse. That's why it's perfect. PS if you're anticipating a plate covered in runny sauce like at some Olive Garden, quadruple the recipe. The product here is just enough to coat the pasta. Personally Iɽ rather a smaller amount of this delicious stuff than a whole ton of "healthy option" alfredos made with ricotta, yogurt or what have you.
Echoing what most reviewers have said, this is a great base, easy to build on. That said, i decided to skip the 1/2 cup pasta water as suggested by a reviewer below, and I found that my pasta stuck together too thickly for my liking, on my plate. The next time I make this, I'm going to add the 1/2 cup water. The flavor of the sauce is delicious, and subtle. Definitely a keeper!
Really liked this recipe as a base. I used rotini and made the alfredo sauce adopting a couple of things from the reviews. I used some nutmeg and black pepper and lost the pasta water. I added half the parmesan to the sauce and then added the sauce to the pasta. Added more parmesan and some chopped peameal bacon in two additions. Great quick dinner on a cool gloomy summer evening. My SO declared it the best pasta ever and had 3 helpings -- which means he really really liked it :-)
You are correct, tispiteri, not an appropriate review.
Ok, you might not think this is an appropriate review because I did so many things different, but I used what I had and what I wanted to create. Had left over bbq chicken, zucchini, and carrots, no cream and no quality parmesean. Used evaporated milk, 1 1/2 cups, 3/4 stick butter and lots of that green lid parmesean. Added the zucchini and carrots to the boiling noodles, and then added that to the sauce. I also added some dried red chilli flakes because my husband and I like some heat. When I added the noodles and vegies used a noodle scoop which added some water but not a lot. Got a thumbs up from the hubby.
Fettuccine Alfredo is one of the most basic and delicious pasta recipes EVER&mdashand it couldn't be easier to make! Our recipe is a little untraditional (there's double cream) but it's just as easy to whip up as the rest. In fact, it's so easy you can memorise it! Some butter, cheese, and cream is all you need to make this luscious sauce. (Well, plus some pasta water, but that doesn't really count. 😉)
What is Fettuccine Alfredo?
Tracing back to 15th century Rome, this dish quickly became popular throughout Europe, and later America. In the beginning, the sauce was comprised solely of butter, parmesan, and pasta water. Nowadays, there are all sorts of interpretations of the original recipe. Some add cream, some add more cheeses and herbs, and many add meat or fish.
What can I serve this with?
Prawn Alfredo and Chicken Alfredo are two of the most popular types of Alfredo dishes&mdashboth delicious and hearty adaptations on the original. Steak or salmon would also be delicious, but quite heavy. If you're looking for something on the lighter side, try folding halved grape tomatoes and fresh spinach into the hot pasta before serving.
How do I reheat my leftovers?
We recommend reheating your pasta in a pan over low heat, stirring occasionally. Microwaving the pasta can give your pasta a too-soft texture, and might leave your sauce greasy instead of creamy.
- 3/4 cup vegetable broth, or reduced-sodium chicken broth (see Tips for Two)
- 4 large cloves garlic, peeled
- 4 ounces whole-wheat fettuccine
- 1 small zucchini, cut into matchsticks
- 2 teaspoons cornstarch, mixed with 1 tablespoon water
- 2 tablespoons reduced-fat sour cream
- Pinch of freshly grated nutmeg
- ⅛ teaspoon freshly ground pepper, or to taste
- ¾ cup freshly grated Parmesan cheese, divided
- 1 tablespoon chopped fresh parsley
Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
After the garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Drop in zucchini and cook until the fettuccine is just tender, about 1 minute more.
Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids see Tip.) Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, nutmeg and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
Drain the pasta and place in a large bowl. Add the sauce and 1/2 cup Parmesan toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining 1/4 cup Parmesan separately.
Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews use for cooking rice and grains add a little when reheating leftovers to prevent them from drying out.
Pureeing hot liquids: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen--and yourself.
Storing, REHEATING + Freezing
How long does Alfredo last in the fridge? Place your fettuccine Alfredo pasta in an airtight container when you’re ready to store it in the fridge. For best results and taste quality it can stay in the fridge for up to 5 days.
It’s a little tricky but it’s best to reheat it slowly over low heat. Low and slow over the stove. This will help prevent the sauce from separating. Make sure to stir it continuously to keep the sauce together. You can even add a little bit more cream to freshen it up a bit.
Can it be frozen? In my personal opinion, I wouldn’t freeze leftover fettuccine Alfredo. For the best flavor and quality, it should be eaten right away.
If you need to make this recipe ahead of time you could freeze the Alfredo sauce separately from the pasta. Then thaw it when you’re ready to serve and eat. Make fresh pasta to go with the frozen Alfredo sauce.
Definitely one of our favorite dinner recipes, and we hope you love it as much we do!!