How To make Fettucini Alfredo
1 pound fettucine
6 tablespoons butter
1/2 cup parmesan cheese, grated
1/2 cup swiss or Gruyere cheese, grated
1/2 cup heavy cream
fresh ground black pepper
1) Cook fettucini to your favorite state of doneness. Drain.
2) Melt butter over low heat or in chafing dish. Add the fettucini and toss well.
3) Add the cheeses and toss gently until they are melted and blended.
4) Add the cream and a generous sprinkling of pepper.
5) When cream is blended with the butter and cheese, remove pan from heat and serve immediately. Formatted by Lynn Thomas. Lynn's notes: I sometimes add more cream if it looks like it's not creamy enough. This is an easy and delicious dish to serve to guests. Pair it with a tossed salad and some garlic bread and it makes a quick, easy and elegant meal.
How To make Fettucini Alfredo's Videos
Fettuccine Alfredo
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I've Never Had Such Delicious Pasta! Chicken Fettuccine Alfredo Recipe
➡➡➡ Please activate subtitles(cc) and choose your language ⬅⬅⬅
This Creamy Chicken Fettuccine Alfredo is one of my favorite pasta!
I prepared a delicious creamy pasta recipe that you can make at home without going to a restaurant
It's super easy and great for dinner!
➤ Ingredients (servings : 2)
- 200g fettuccine
- 2 chicken breasts
- 1/2 onion
- 6 button mushrooms
- 1 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup parmesan cheese
- 1/2 tbsp minced garlic
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- salt
- black pepper
➤ Tips
1. If you skip parmesan cheese, add more salt
2. If you are not using butter, you can substitute it with olive oil
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#ChickenFettuccineAlfredo #creamypastarecipe
#fettuccinealfredo #easypastarecipe
Fettuccine Alfredo
#shorts #fettuccinealfredo #alfredo
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vegan fettuccine alfredo ????????
Alfredo used to be my FAVORITE thing to order at restaurants when I was little. (Or 4 cheese pasta. All about that creamy pasta sauce life.) Now when I’m craving it, Eric makes a MEAN vegan version that you *must* try.
Couple notes. First: Adjust the recipe based on how *indulgent* you want it to be. If we’re making it for a normal weeknight dinner we use a little less vegan butter and cheese so it’s lighter but still tasty. But if we were making it for a special occasion or for guests, we would add extra butter and parm for max deliciousness.
Second: A few days ago I asked y’all to DM me your favorite nondairy cream substitutions that *aren’t* cashews. Some recommendations I got were puréed silken tofu, vegan cream products by Flora and Country Crock, and puréed sunflower seeds. I’ll get to work testing some of these options for future recipes since I know not everyone is as obsessed with cashews as I am. ????
Now for the recipe:
12 oz fettuccine or other long pasta
1 cup raw cashews, soaked 4+ hours or overnight
1 cup water
2-4 tablespoons vegan butter (see note above)
1/4 teaspoon red pepper flakes
half an onion, or 1 shallot, finely diced (optional)
1 tbsp minced garlic
4-8 oz vegan parmesan shreds (see note above)
1 cup reserved pasta water
salt and pepper
-Make the cashew cream by blending soaked cashews with 1 cup water till smooth
-Cook pasta till al dente. Reserve a cup of the starchy pasta water for the sauce.
-Heat butter in a skillet over medium-high heat. Bloom red pepper flakes for 30 seconds in the vegan butter.
-Sauté onion and garlic 3-5 minutes, till onions are translucent.
-Add in the cashew cream and vegan parm, along with a splash of pasta water. Stir until melted. Reduce heat slightly if mixture is bubbling too much. Taste the sauce and add more salt and pepper to your preference.
-Add in cooked pasta and toss to coat. Add in extra pasta water as needed to adjust the consistency.
#veganfood #foodporn #alfredo #pasta #homecooked #veganitalianfood
I’m Eating Chicken Alfredo For Weight Loss | The Golden Balance
Chicken Alfredo For Weight Loss ????
1 lb chicken breast
Seasonings:
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
1 tsp onion
Salt to taste
Cook in 2 Tbsp oil
1/4 cup chicken stock
1.5 Tbsp flour
1.5 cups low fat or 2% milk
1/3 cup low fat mozzarella
Parmesan to taste (1-3 oz)
Pasta water pulls it together
How to Make FETTUCCINE ALFREDO Like an Italian
Alfredo Pasta is a recipe that invites a lot of discussion –in simple terms, it’s a silky egg pasta smothered with melted butter and parmigiano cheese but today, the authentic recipe has gotten a little lost. This is another episode in my series where I make my version of fake Italian food and even though this originated in Rome in the1890’s the Alfredo Pasta recipe dish is constantly recreated incorrectly outside of Italy – possibly even more than Carbonara!
Maybe one of the simplest dishes to recreate, its main attraction (when it was first invented) was actually the theatrical way it was served right at the table.
Join me to see how one of the most-watched Alfredo Pasta recipes on YouTube completely destroys the original and keep watching to see how the REAL DEAL is made (by me)! The trick? Pasta water and quality ingredients – so don’t change a thing.
???? Follow this link to read and print the written recipe:
#fettuccinealfredo #alfredopasta #alfredo
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Alfredo Pasta
0:57 Welcome to Vincenzo's Plate
1:13 History of Fettuccine Alfredo Pasta
2:05 Reacting to Most Popular Alfredo Pasta Video
4:37 Ingredients for Fettuccine Alfredo
5:32 Make Fresh Fettuccine Pasta
11:05 How to Boil Pasta
11:30 How to create the Alfredo Sauce
16:25 Time to Eat Fettuccine Alfredo, E ora si Mangia
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