Fettuccine Alfredo Recipe

Anyone have a great recipe for Fettuccine Alfredo?
Since it is Father's Day I thought I would try to make his favorite dish.

YES!

I use Emeril Lagasse's version and top it with chicken grilled with his BAM spice mix so it's almost a Cajun chicken Alfredo. It's super simple and just coats the pasta, it isn't a soup of sauce. YUMMY!

http://www.epicurious.com/recipes/member/views/emerils-fettucine-alfredo-sauce-50083056

1/2 cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
1/2 teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
1/4 teaspoon salt
1/4teaspoon pepper
1 cup grated parmesan cheese

1.In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.

2.Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta.

This is the recipe that I use from the NY Times. You can omit the egg without adverse effects.

https://cooking.nytimes.com/recipes/9025-elaines-fettuccine-alfredo?action=click&module=Tag%20Page%20Recipe%
20Card&region=fettuccine&pgType=tag&rank=7

In case the link is broken:

Elaine's Fettuccine Alfredo

Salt

2 tablespoons butter

1 small clove garlic, finely chopped

1 1/2 cups heavy cream

1 large egg yolk

1 pound fresh fettuccine

1 cup freshly grated Parmigiano-Reggiano cheese

Freshly ground pepper to taste.

1. Bring 6 quarts generously salted water to a boil.

2. While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; sauté until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.

3. Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.

Yield: 6 servings.

http://www.olivegarden.com/locations/location-search?redirectToMenu=true

done

I use Ree Drumond's (Pioneer Woman) recipe. Super easy. I usually saute some garlic in the melted butter before I add the cream.

1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan
Pasta cooking water, as needed

Directions



In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.

Toss to combine, thinning with pasta water if necessary.

That is very close to Emeril's RR Sarah!

They probably all use the same one! Haha I'm always amazed at how easy it really is to make alfredo sauce.

I'm sending this link to "She Who Must Be Obeyed" to give her ideas for Sunday.

Thanks

These recipes look pretty simple, I may try one. Alfredo sauce is definitely one of those things where you just have to accept the unhealthy goodness and not try to make a "light" version. Make it with margarine, light cream and low-fat cheese and you might as well pour Elmer's glue on your pasta.

GD, it is very easy to make. And margarine is worse for you than butter. And, it is not like you eat it everyday.

My recipe is similar to the one Sarah listed, except that I make a light roux with the butter and a couple tablespoons of flour before adding the cream, I probably use double the cream, and I don't go quite so heavy on the cheese. Oh, and I use white pepper instead of black (just because I don't like the black specks floating around in my pretty white sauce). Sometimes I add a bit of garlic paste, too.

I have one similar to this where you add ranch dressing and its pretty tasty. It is a favorite of my husband but we don't make this very often!:

Angel Chicken Ranch Alfredo

1 pound skinless, boneless chicken breasts
1 pound angel hair pasta, cooked
1 cup ranch dressing
1 cup parmesan cheese
2 tablespoons butter
1 cup light cream

1 cup frozen peas, cooked

Sprinkle chicken with salt and pepper to taste. Grill while pasta is cooking. (you can also dredge in bread crumbs and sauté). (I just cook mine in the oven).

Meanwhile, melt butter in saucepan, add cream and parmesan cheese, heating and stirring until the cheese is melted. Add dressing, heat through. Stir in desired amount of the cooked and drained pasta. (Do not rinse pasta, the sauce will stick to it better.)

Slice or cut up the chicken and add to the spaghetti mixture; add cooked peas and serve.

Is there ham in it?

I'm always looking for a good ham recipe.

Nope no Ham
http://www.food.com/recipe/olive-garden-fettuccine-alfredo-8596

In a medium saucepan, melt butter.
When butter is melted, add cream cheese.
When the cream cheese is softened, add heavy cream.
Season with garlic powder, salt, and pepper.
Simmer for 15-20 minutes over low heat, stirring constantly.
Remove from heat and stir in parmesan.
Serve over hot fettucine noodles.


PS: I notice that the recipe is on food.com ( strange that anything at olive garden can be considered food)