How To make Fettucine Pie
3/4 pound Ground beef
1/2 cup Parmesan cheese
divided
Onion :
chopped 3 Eggs
16 ounce Crushed tomatoes
2 tablespoon Butter melted
1 teaspoon Oregano leaves :
crumbled
Parsley chopped Salt and pepper 1/4 teaspoon Garlic powder
1/2 cup Mozzarella cheese :
shredded
4 ounce Fettucini
Brown meat and onion in skillet. Stir in tomatoes, oregano, salt and pepper. Bring to boil. Simmer, uncovered, stirring occasionally, 20 minutes. Remove from heat and add mozzarella and 1/4c parmesan. Let stand 9-12 minutes. Meanwhile, cook fettucine. Beat egggs, stir in remaining parmesan, butter, parsley and garlic powder. Stir into hot noodles. Spoon onto tomato mixture. Cover. Cook over low heat, 15 minutes or until set. Let stand 5 minutes. Turn out on round platter.
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How to Make Simple Fettuccine with Butter and Cheese
Test cook Ashley Moore makes host Bridget Lancaster an updated version of a classic dish, Fettuccine with Butter and Cheese.
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Authentic Fettuccine Alfredo Recipe | How to Make Fettuccine Alfredo
Did you know that a real Fettuccine Alfredo does not contain any cream? Authentic Fettuccine Alfredo is made with just 3 ingredients. This dish was invented in Rome by Alfredo di Lelio, the dish was called fettuccine al burro (fettucine with butter). More Info down below.
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Ingredients:
200g Fettucine
60g Butter, softened
100g Parmigiano reggiano
Pasta water
Salt
pepper
Directions:
1. Fill a large pot with water, add 1 tablespoon of salt and bring to a boil.
2. Meanwhile: cut the butter into cubes and transfer to a large bowl. Grate the cheese and set aside.
3. When the water is boiling add the pasta and cook to al dente according to package directions.
4. At the end of cooking preserve 1 cup of cooking pasta water.
5. Drain the pasta and transfer to the bowl with the butter, add 1/3 of the grated cheese and mix until melted and combined. Add another 1/3 + few tablespoons of the pasta cooking water and stir. Add the remining cheese and stir until melted and smooth. If needed add more pasta water.
6. Serve immediately. If desired add freshly ground black pepper.
7. Enjoy!
Fettuccine with White Truffle Butter | Barefoot Contessa: Cook Like a Pro | Food Network
Ina says this creamy pasta dish is perfect for the holidays because you can make HUGE amounts of it!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fettuccine with White Truffle Butter and Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon good olive oil
12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick
1/2 cup heavy cream
3 ounces white truffle butter
8.82 ounces fresh fettuccine
3 tablespoons chopped fresh chives, plus extra for garnish
1/4 cup freshly grated Parmesan, plus extra for garnish
Directions
Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
Transfer the mushrooms to a bowl and rinse out the pan.
Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs.
Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
Note: This recipe was doubled for filming.
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Fettuccine with White Truffle Butter | Barefoot Contessa: Cook Like a Pro | Food Network
Fettuccine Alfredo - You Suck at Cooking (episode 121)
Fettuccine Alfredo, as invented by Alfred Di Lelio in 1908, consists of pasta, butter, and parmesan. While it's said he made it for his wife who wasn't eating after giving birth, the truth is more likely that Mr. Alfredo had a cheese and butter addiction. While we may never know the ugly truth, we can continue to enjoy this delicious pasta dish one deadly bite at a time.
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Recipe
.5 parts pasta to
.25 parts butter to
.25 parts parmesan
Cook the pasta, strengthen your wrists, and then do all the things.
The original recipe called for parmesan aged 24 months, which is a young parmesan. I used one aged 36 months so it would taste slightly wiser. Don't even both trying to make the original noodles. It's WAY above your pay grade.