Best Classic Alfredo Recipes
CLASSIC ALFREDO SAUCE
This is my daughter's recipe. When I need a break from making supper, I ask her to make her Alfredo sauce. I can't imagine ever buying a package of Alfredo sauce ever again. This one is just too good!
Provided by Tykayles
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In 1-quart saucepan over medium-high heat, heat cream to boiling (ensuring not to burn).
- Reduce heat to medium; gradually stir in 1 cup Parmesan cheese.
- Add butter, 1 tbsp at a time, stirring.
- Add salt and pepper.
- Makes 2 1/2 cups sauce or enough to serve over 1 1b cooked pasta.
- To serve, sprinkle with some grated parmesan cheese.
CLASSIC ALFREDO SAUCE
A satisfying sauce you can use on any type of pasta - dry or fresh.
Provided by B.Mason
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Yield 2
Number Of Ingredients 8
Steps:
- Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
Nutrition Facts : Calories 714.4 calories, Carbohydrate 5 g, Cholesterol 339.9 mg, Fat 72 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 44.4 g, Sodium 579.8 mg, Sugar 0.6 g
CLASSIC FETTUCCINE ALFREDO
This is restaurant's claim to fame. It is easy, and can be finished tableside with a flair, just like the pros do it. Nothing can go wrong with this dish, as there are few ingredients. Just have your ingredients ready and a big spoon and fork to toss with. If you do want to finish it in the dining room, have a sterno burner ready for your chafing dish or an electric skillet set on low and have your ingredients in attractive containers.
Provided by DonnaR
Categories European
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook Noodles in salted water according to package directions, approx 10-15 minutes.
- Drain well and place in a container (chafing dish or skillet) large enough to allow enough room to toss slippery noodles without accident.
- Place over low heat or sterno.
- Add butter in several hunks to the noodles and stir gently until it melts and coats them well.
- Add the cream and stir in a generous amount of black pepper.
- (Use a peppermill here if you have one).
- Add the cheese, saving a small amount for later use on top of portions (Cheese is sometimes grated into the dish, but I like to have mine ready).
- Stir as mixture thickens and clings to noodles.
- Serve immediately.
- Pass the remaining cheese.
Nutrition Facts : Calories 645.8, Fat 38.8, SaturatedFat 23, Cholesterol 175.5, Sodium 429, Carbohydrate 56, Fiber 2.5, Sugar 1.6, Protein 19
CLASSIC ALFREDO
Steps:
- 1) Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and return to pan. 2) While the pasta is cooking, melt the butter in a pan over low heat. Add the Parmesan and cream and bring to a boil, stirring constantly. Reduce the heat and simmer, stirring, until the sauce has thickened slightly. Add the chopped fresh parsley, salt and pepper to taste, and stir until well combined. 3) Add the sauce to the pasta and toss well so the sauce coats the pasta. This dish can be garnished with chopped herbs or sprigs of fresh herbs such as thyme. NOTE: Traditionally, plain fettucine is used with this sauce, but you can use any style of pasta. It is a very simple sauce to make and should be prepared just before the pasta is cooked.
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