Best Fettuchini Alfredo With Tri Tip Recipes

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

FETTUCCINE ALFREDO

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper.
• In large bowl, toss fettuccine with sauce until well coated. Sprinkle with parsley.

ELAINE'S FETTUCCINE ALFREDO

Steps:

• Bring 6 quarts generously salted water to a boil.
• While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute 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.
• 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.

FETTUCHINI ALFREDO WITH TRI TIP

Steps:

• In a sauté pan on medium heat, add stick of butter. While butter is melting, add in garlic, basil, and chives. Stir until garlic is browned. Add in flour and stir with a fork until a rue forms. Pour in heavy cream and water, stirring until all ingredients are incorporated. Stir in cheese, bell pepper, mushrooms and sun dried tomatoes. Turn on low heat and let simmer until mushrooms and sun dried tomatoes are soft. In a large sauce pan or stock pot, boil approximately 6 cups of water. Add in olive oil to keep noodles from sticking. After water boils, break noodles in half and place in water. Boil noodles until al dente or for about 8-10 minutes. Drain noodles and stir into sauce. Cover noodles and sauce for another 10 minutes to continue cooking. Pre heat grill on medium heat. Salt and pepper Tri Tip and place on grill. For medium doneness, cook on both sides for 10-12 minutes on medium heat. When the Tri is cooked to the way you prefer, let steak rest on platter for about 5 minutes. Cut tri at an angle and serve beside pasta.