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How To make Classic Fettuccine Alfredo
8 oz Fettuccine pasta
1 5/8 c Carnation 2% (1 lg can)
7/8 oz Grated parmesan cheese
1 ts Garlic powder
1/2 ts Basil, dried
Black pepper, coarsely grnd Cook pasta according to directions. Drain; immediately return to pot. Add Carnation canned milk, parmesan, garlic powder and basil. While stirring constantly, cook over medium high heat until sauce is bubbling and thickens. Season with pepper to taste. Serve immediately. Top with additional Parmesan if desired. VARIATIONS: FETTUCCINE ALFREDO WITH SALMON: When sauce thickens, stir in 1/3 cup thinly sliced smoked salmon, cut into strips or chunks of canned salmon. FETTUCCINE ALFREDO WITH HAM AND PEAS: When adding Parmesan, stir in 1 cup slivered cooked ham and thawed frozen peas. Prep time: 5 minutes Cook time: 15 minutes
How To make Classic Fettuccine Alfredo's Videos
Easy Chicken Alfredo Recipe
This Chicken Alfredo recipe is what dreams are made of! Juicy pieces of chicken over tender fettuccine noodles tossed in a creamy and luscious alfredo sauce, it’ll quickly become your go-to dinner. You can easily whip up this indulgent restaurant-quality meal at home from scratch with a few simple ingredients.
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Fettuccine Alfredo
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The Alfredo Recipe That Sold Over ONE MILLION TIMES!!
Hello There Friends, Today I'm going to show you how I perfected the Alfredo Recipe and sold Over ONE MILLION of these dishes! A super simple and delicious recipe, although it is not exactly an Italian recipe it did not entirely come from Italy! Let me know how you did in the comments below friends!
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Fettuccine Alfredo | classic comfort food | perfect midweek quick meal
You can’t go wrong with a dish that takes you back to when you were a kid. This one reminds me of a dish my nan use to make called chicken à la king. Enjoy!
Makes 4 portions
Ingredients
- 400g fettuccine - (Store bought, fresh type)
- 200g button mushrooms
- 500g chicken breast
- 300g cream
- 4 garlic cloves
- 4-5 thyme sprigs
- 100g parmesan cheese
- 100g butter
- 40g olive oil
- Flat leaf parsley, small handful
- Salt and pepper to taste
Method
1. Place a large pot of salted water on to boil to cook the pasta.
2. Slice your mushrooms, crush your garlic cloves and pick your thyme.
3. Cut the chicken breast in half and then into thin strips
4. In a large saucepan over medium heat, place the butter and olive oil. Once the butter is melted, sauté the garlic and thyme, then add the chicken breast with a pinch of salt.
5. Once the chicken is halfway cooked, add the mushrooms and cook for another 5-6 minutes.
6. Next add the cream and start to reduce. Once the cream has reduced by 1/4, add the grated parmesan cheese.
7. Cook your pasta (you can follow the instructions on the packet). Make sure you keep some of the pasta water in case you need it for the sauce.
8. Drain your pasta and add it to the cream sauce. If your sauce is a little dry, add in some of the pasta water.
9. Finish the pasta with some finely sliced parsley and serve with a little more grated parmesan, fresh cracked black pepper and a little drizzle of olive oil.
Authentic Fettuccine Alfredo only 3 ingredients
The authentic fettuccine Alfredo made without cream. Simple recipe made with only three ingredients. Cheese, butter and the pasta. The secret is good quality butter and cheese. I used freshly made fettuccine (see my recipe), but you can of course buy that if you’re short on time. Also buy the real deal Parmigiano Reggiano cheese for the ultimate flavour. Look for the best butter you can afford, grass fed dairy cow is the best. This fettuccine alfredo is smooth, silky and rich, making this pasta dish incredible. Fettuccine Alfredo is an Italian dish invented by Alfredo Di Lelio in Rome 1908 in a restaurant runned by his Mother Angelina which was not long after demolished for the construction of the Galleria Colonna. Alfredo later opened up the restaurant named Alfredo in 1914 in central Rome. Traditionally there is no cream, chicken or anything else in Alfredo’s recipe, it’s the cheese that thickens the sauce made from the butter and pasta water.
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Jeff Mauro's Classic Fettuccine Alfredo | The Kitchen | Food Network
Jeff whips up a rich and decadent weeknight meal of extra-creamy pasta with a hearty helping of Parmesan cheese!
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Classic Fettuccine Alfredo
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
Ingredients
Kosher salt and freshly cracked black pepper
1 1/2 cups heavy cream
2 tablespoons unsalted butter
One 9-ounce package fresh fettuccine
3/4 cup freshly grated Parmigiano-Reggiano, plus additional for garnish
Pinch freshly grated nutmeg
Directions
Bring a large pot of water to a boil. Add 1 tablespoon salt.
In a 4-quart saucepan, add 1 cup heavy cream, the butter and a pinch of salt and bring to a very light simmer over medium-low to low heat. Let reduce for about 15 minutes. Add the remaining 1/2 cup cream and season with salt and pepper.
Meanwhile, cook the pasta until super al dente. Reserve some pasta water and drain the pasta. Add the pasta to the reduced cream, along with the cheese and nutmeg. Stir to combine and adjust the thickness with pasta water if necessary. (Keep in mind the sauce and pasta will tighten up as it cools and as you plate it.) Taste and adjust the seasoning with more salt if necessary. Garnish with more cheese.
Serve instantly!
Cook’s Note
Instead of warming the bowls in a warm oven or microwave, ladle some hot pasta water into the bowl, let it warm for a bit, and then pour out the water.
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Jeff Mauro's Classic Fettuccine Alfredo | The Kitchen | Food Network