Best Maggianos Fettuccine Alfredo Recipes
TO DIE FOR FETTUCCINE ALFREDO
This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!
Provided by ERINMARIE
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g
MAGGIANO'S ALFREDO SAUCE RECIPE - (3.3/5)
Provided by vogeljl
Number Of Ingredients 5
Steps:
- In medium saucepan, combine cream, asiago, butter and garlic. Bring to a simmer and season to taste. Keep warm until ready to use.
MAGGIANO'S FETTUCCINE ALFREDO RECIPE - (3.8/5)
Provided by á-34480
Number Of Ingredients 14
Steps:
- Place butter, Asiago cheese, heavy cream, minced garlic, salt and pepper into a sauce pan and simmer. Combine the corn starch with cold chicken broth using a whisk. Add this mixture to the Alfredo sauce made in the previous step. Bring back to a simmer and hold until ready to serve Prepare pasta as directed on the box to the al dente stage about 10 minutes before you plan to cook the entire pasta dish. Drain pasta in colander, getting rid of excess water. Then toss in an 8 quart bowl with 2 tablespoons of olive oil. Allow to cool to room temperature. Place sheets on a cutting board and cut into ½ inch strips, creating your fettuccine. Rub chicken breast with olive oil and sprinkle with salt and pepper. Place on hot grill for 2 minutes, rotate for 2 more minutes, flip chicken over and grill for 2 minutes, then rotate and grill for 2 more minutes or until internal temperature is 165 degrees. Remove from grill. Place on cutting board and make 4 slices across the chicken and one down the center creating 10 bite sized pieces. Wash your asparagus and drain. Place on a cutting board and trim off the bottom 1-2 inches and discard. Cut the remaining asparagus into 1 inch pieces and reserve for pasta. Place the sauce in a large sauté pan. Add grilled chicken and asparagus to sauce and bring to a slow simmer. Add cut lasagna sheets and toss pasta. Serve pasta in a large serving dish and garnish with fresh chives and 2 tablespoons of Asiago cheese.
FETTUCCINE ALFREDO
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
- While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
- Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.
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