Here is a page completely dedicated to this very easy to do and yet delicious dish, the fettuccini Alfredo !
Of course with the Alfredo sauce there are many ways to customize your spaghetti sauce meal; which is what this page is about,
to help inspire the recreational cook! The only catch here is to have enough Parmesan cheese to achieve
the desired sauce thickness.
Alfredo sauce was made popular by a Chef from Italy, whose restaurant was called Alfredo alla Scrofa...
there is no such thing in Italy as Alfredo sauce, as they call it simply 'butter sauce', or 'fettuccine al burro'.
Many people I know... once they are shown how easy it is to make the alfredo sauce, refuse to order it at the restaurant and just prefer making it at home!
There is a chicken alfredo recipe
at the bottom of this page... Buon Appetito...
Another idea: serve Alfredo sauce with chicken over penne pasta!
The classic Fettuccini Alfredo Sauce Recipe
400g (12 oz) Fettuccine Package
1/4 c salted butter
1 cup whipping cream
3/4 cup grated parmigiano (parmesan) cheese
1/2 tsp salt
freshly ground pepper
some more grated parmesan
Cook noodles as directed on package (one minute less cooking time for al dente).
While noodles are boiling, heat butter
over the boiling water in a bain-marie until melted.
Pour in cream while stirring, the 3/4 cup Parmesan and the salt.
Heat, stirring occasionally, until smooth.
Add more Parmesan to thicken the sauce.
Drain noodles: mix them with Alfredo mixture until
the noodles are evenly coated.
Prepare and serve each Fettucine Alfredo plate, garnish with a bit more Parmesan cheese and freshly
Over low heat (preferably using a bain-marie), melt 4 tbsp butter in a skillet.
Stir in cream and blend well.
Add parmesan cheese and stir until sauce thickens. Do not boil.
Thicken sauce with more cheese, or thin with more cream,
The texture should be creamy; this is now your basic Alfredo sauce.
Combine milk and Alfredo sauce in a large saucepan.
Add 2 tbsp butter, fresh black pepper and Italian seasoning.
Bring to a boil over medium heat. Reduce heat and simmer 3 minutes, stirring constantly.
In a separate pan, sautee shrimps slightly (1-2 minutes) with squished garlic and onions.
Stir in sauteed shrimp with onions with Alfredo sauce and simmer until heated.
Meanwhile, boil fettuccine pasta (following package instructions) and drain.
Serve in a large bowl and sprinkle with parmesan cheese and pepper before serving
Makes 4-5 delicious servings of shrimp Alfredo Sauce!
What would this site be without the chicken alfredo recipe...
Sometimes written as chicken fettucine alfredo (in italian fettuccine actually has 2 'c's);
A quick and tasty fix, for any occasion.
1 lb fettuccine
1/2 cup butter
1 pound skinned, boneless chicken breasts - cut into slices
16 ounces (500ml) 35% cream
1 tsp salt
1 1/2 cup grated Parmesan cheese, with some extra on the side
Boil fettuccine as per package instructions or until al dente; drain.
In a large skillet, melt 2 tbsp butter with medium heat setting.
Cook chicken until done.
In another saucepan combine cream, salt, Parmesan cheese and remaining butter.
To thicken the sauce add more Parmesan.
Cook over medium heat until well blended, around 10 minutes.
Toss in cooked fettuccine and chicken; heat up until hot.