How To make Fettucine Alfredo
1/2 c Unsalted (sweet) butter,
1 lb Fresh Fettucine noodles
1/2 c Light cream (or diluted
-Creme Fraiche), 1 c Freshly grated parmesan
-cheese, 1 Pinch of nutmeg,
1 Pinch of fresh parsley
-(optional), 1 Little pepper (optional).
Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce. In a separate pan melt unsalted (sweet) butter over very low heat - DO NOT LET IT brOWN!! Once the butter has melted, stir into the butter: light cream (or the diluted Creme Fraiche), freshly grated parmesan cheese. Beat this with a whisk to keep the sauce from clumping. Once the sauce is smooth, season the sauce with a pinch of nutmeg, a pinch of fresh parsley (optional), and a little pepper (optional). Turn the sauce down to a simmer and add fresh Fettucine noodles (or a batch of homemade noodles) to the boiling water. When the noodles are cooked al dente, drain and toss gently with sauce. Serve immediately. The order of these steps is important, as it is better to make the sauce wait for the noodles than to make the noodles wait for the sauce.
How To make Fettucine Alfredo's Videos
How To Make Creamy Shrimp Alfredo Pasta - 30 Minute Meal
A must try creamy shrimp Alfredo pasta! It is surprisingly easy to make and is ready in under 30 minutes. This Shrimp Fettuccine is major comfort food.
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Ingredients for Creamy Shrimp Alfredo Pasta:
►3/4 lb fettuccine or penne pasta
►1 lb shrimp, peeled and deveined
►1 Tbsp oil
►1 small onion, finely chopped
►2 Tbsp butter
►1 garlic clove
►1/3 cup white wine (I used Ste Chapelle Chardonnay ~$6)
►2 cups heavy whipping cream
►1/3 cup parmesan cheese
►S&P to taste
►Sprinkle of paprika
►Parsley or basil for garnish if desired
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The BEST fettuccine Alfredo recipe #shorts
This is the best fettuccine Alfredo recipe in the entire world & I stick to that! Hope you like it.
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Hi, my name is T Ippolito and I’m a home cook from New Jersey. I like to share fast and easy recipes using familiar ingredients. I am not a chef. I’m just cooking for my friends & family and sharing it with whoever’s interested.
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Authentic Fettuccine Alfredo Only Needs 3 Ingredients
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No, it doesn't need any cream or garlic, my friends!! This is the original recipe for Fettuccine alfredo.
1lbs Fettuccine pasta
6.5 oz parmigiano reggiano
10 tbsp unsalted water
roughly 1 1/2 cups salted pasta water
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Chicken Alfredo Fettuccine Recipe by Food Fusion
On popular demand here is Chicken Alfredo Fettuccine Recipe our way. #HappyCookingtoYou
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Chicken Alfredo Fettuccine
Recipe in English:
Ingredients:
For Fettuccine:
- Fettuccine Pasta 250 gms
- Water
- Oil 1 tsp
- Salt 1 tsp
For Chicken:
- Chicken Julienne 300 gms
- Salt ½ tsp or to taste
- Black Pepper grounded ½ tsp or to taste
- Crushed Garlic 1 tsp
- Oil 1 tbsp
For Alfredo Sauce:
- Butter 3 tbsp
- Cream 1 ¼ Cup
- Garlic Powder 1 tsp
- Mushrooms finely chopped ¼ Cup
- Salt 1 tsp Or to taste
- Black Pepper 1 tsp or to taste
- Milk ¾ Cup
- Cheddar Cheese or cream cheese 2 tbs
- Dried Parsley 1 tsp
- Bell Pepper ½ Cup (Optional)
For Garnish:
-Parmesan Cheese ¼ Cup
-Parsley for Garnishing
Directions:
-Boil fettuccine pasta with water, salt and oil. Drain, rinse with cold water and set aside.
-In a pan add oil, crushed garlic, chicken, salt and black pepper stir fry on high flame till chicken is done. Set aside.
-For Alfredo Sauce, add butter, cream, mushrooms, salt, black pepper, garlic powder and milk in a pan and cook till it thickens. Once thicken add cheese and dried parsley mix well with whisk so it should be smooth. Add Parmesan and save 1 tsp for garnishing. Add bell pepper in last (its optional) and set aside.
-For Plating, add pasta first, then pour alfredo sauce, sprinkle cooked chicken and lastly add parmesan cheese and parsley on top for garnishing.
-Ready to serve.
Recipe in Urdu:
Ajza:
For Fettuccine:
- Fettuccine Pasta 250 gms
- Water
- Oil 1 tsp
- Namak 1 tsp
For Chicken:
- Murghi Julienne 300 gms
- Namak ½ tsp or to taste
- Kali mirchi grounded ½ tsp
- Kuta Lehsun 1tsp
- Oil 1 tbs
For Alfredo Sauce:
- Makhan 4 tbs
- Cream 1 ¼ Cup
- Lehsun ka Powder 1 tsp
- Mushrooms finely chopped ¼ Cup
- Namak 1 tsp Or to taste
- Kai Mirchi powder 1 tsp
- Doodh ¾ Cup
- Cream cheese or Cheddar Cheese 2-3 tbs
- Dried parsley 1 tsp
- Shimla Mirch ½ Cup (optional)
For Garnish:
- Parmesan Cheese ¼ Cup
- Parsley for Garnishing
Tarkeeb:
- Fettuccine pasta ko pani, 1 tsp namak aur 1-2 tbsp tel ke saath boil karlein aur drain karlein.
- Ek pan main chicken ko oil, lehsun, namak aur kali mirchi ke saath tez anch pe stir fry karlein yahan tak who pak jaye aura lag rakh lein.
- Alfredo sauce ke liye, makhan, cream, doodh, namak, kali mirchi, mushrooms, garlic powder daal ke boil karein ke who gaarhi hojaye. Akhir main cheddar cheese daal kar whisk se mix karlein ke smooth hojaye.parmesan cheese shamil karein magar 1 tbsp ko rok lein garnishing ke liye. Is main Shimla mirch shamil karein (yeh optional hai)
- Plating ke liye pehle pasta set karein, phir sauce daalein, chicken daalein aur akhir main parmesan cheese aur parsley se garnish karein.
- Serve karein.
Making The Perfect Fettuccine Alfredo (3 Ways)
Fettuccine Alfredo is obviously better when it’s homemade. But... is there a best of all-time version? Turns out... there are multiple versions.
Recipe:
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F is for Fettuccine Alfredo
F is for Fettuccine Alfredo ????
The original fettuccine alfredo is known in Italy as fettuccine al burro… or buttered fettuccine. It was traditionally a dish served to settle one’s stomach or to quickly throw something together with ingredients everyone has on hand.
The name “Fettuccine Alfredo” comes from the man who popularized the recipe in Rome by having the gall to put such a simple dish on a restaurant menu. He made up for its simplicity by tossing and mixing the pasta tableside in a spectacle that presidents, actors, and models have all traveled to see.
Italian Version Recipe:
To make this dish, mix
2 parts fettucine
1 part butter
1 part freshly grated parmigiano reggiano
So for 2 servings
200g Pasta
100g Butter
100g Parmesan
Notes:
-The Parmesan needs to be freshly grated in order to melt properly. Nothing pre-grated.
-I've found that grated cheese is better than shredded. But shredded still can work.
-Use room temp butter to melt more easily.
-Make sure the pasta is al dente to ensure that it doesn't break while tossing.
-I like cutting my noodles a bit thicker than regulation so that they hold up to rigorous tossing. (People will probably comment that it's tagliatelle in the video, but that's how I prefer it)
-Don't be shy with the pasta water. It really helps the sauce coat everything nicely.
United States Version:
For 2 servings of pasta
¼ cup Butter
2 cloves Garlic (crushed)
1 cup Heavy Cream
Sprinkle of Parsley (Taste)
Freshly Ground Pepper (Taste)
1 Cup Freshly Grated Parmesan Cheese
Heat the butter, garlic, and heavy cream together until the butter melts. Then add your spices and Parmesan, and heat 5-8 minutes while stirring till the sauce thickens.
Toss with the pasta, and boom. Enjoy!
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