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.
How To make Fettucine Pie's Videos
How To: Use the 3-Piece Pasta Roller and Cutter Set | KitchenAid
Get started with your KitchenAid® 3-Piece Pasta Roller & Cutter Set. Learn how to mix, knead, roll, and cut pasta dough for fresh, authentic pasta made at home.
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Fettucine Pie.wmv
This is an adaptation of one of my husbands favorite dishes- chicken fetticini alfredo. Sometimes you have to mix it up a liile bit to keep things interesting!
Chicken Fettuccine Alfredo Recipe - Easy Dinner
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is feel-good comfort food - so creamy but light! Serve it for lunch or dinner.
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????Ingredients for Chicken Fettuccine Alfredo:
►2 lbs Chicken Breast
►3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
►1 lb white mushrooms thickly sliced
►1 small onion finely chopped
►3 cloves garlic minced
►3 1/2 cups half and a half *
►1/4 cup parsley, finely chopped, plus more for garnish
►1 tsp sea salt or to taste, plus more for pasta water
►1/4 tsp black pepper or to taste
►3 Tbsp olive oil divided
►1 Tbsp butter
*To substitute half and half, use equal parts of milk and heavy cream
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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.
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 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!