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Fettuccine Alfredo

queenrobot

queenrobot

Platinum Member
Anyone out there make this?
I am going to give it a try tonight. Is there any "special" ingredient that will make it the Awesome?

What is better? Plain, chicken, shrimp, or sausage. Should I mix in veggie?

I am an Alfredo noob. 🙁

Thanks
 
good god, now I'm hungry

alfredo is :heart:

I've never made it at home, but it can't be too hard. You should be able to find dry ingredient packets at your local supermarket. Should even come with instructions.

Personally, I always go for the sausage. Did that sound gay? 😱
 
Just don't forget the nutmeg, it's the key do any decent alfredo sauce IMHO. The rest is pretty standard all around, butter, cream, some paremesan, pepper.

KT
 
You can't go wrong with alfredo - I just saute some garlic with the proper amount of oil/butter, toss in the cream, simmer down and the most important part is to use a real parmigiano reggiano. A little saffron goes nicely too, if you have that around. I usually do seafood and veggies with mine - mushrooms, asparagus, etc.
 
1lb fettuccine
1 pint heavy cream
1 cup fresh parmesean cheese (I like going with an Italian blend; it adds asiago and a few others)
1 medium onion - chopped
8oz portabella mushrooms

Add your meat of choice 🙂
 
If you get the sauce right it doesn't matter what you mix in, it'll be great. I like chicken, but anything is good. Luckily the sauce it easy, just make sure that you use freshly grated Parmesan cheese, not the sprinkle kind from the green can. If you have them, use some shallots in place of the garlic.
 
It's not hard to make, just remember that gentle heat is best for melting cheese.

My wife or I will make it about once a month. I like to throw a little garlic in when melting the butter, my wife doesn't do that step...both ways are good. We generally add some chicken, broccoli and cherry tomatos.
 
Originally posted by: queenrobot
Is powdered nutmeg acceptable or do I need to buy fresh?
Click to expand...

Powdered is fine, unless you use nutmeg a lot, then get fresh.

KT
 
the special ingredient that makes it awesome is using good cheese, real butter, and heavy cream.

1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
 
Honestly - steak alfredo fucking rocks! (Pardon the language, but it had to be said)

I like chicken & broccoli alfredo personally, shrimp is good too. But wow, I had leftover steak from one night and thought to myself "hmm... I wonder". I even offered it to my wife who begrudgingly tried it, then promptly took the plate away from me.

And this is by far the BEST alfredo recipe I have ever had (outside of the really heavy artery-clogging restaurant varieties).
 
Originally posted by: ElFenix
the special ingredient that makes it awesome is using good cheese, real butter, and heavy cream.

1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Click to expand...

A full stick of butter sounds like a bit much, although I've never added butter when I cook it.
 
Nik- sorry to make you hungry. I am STARVING if that makes you feel any better.
SunnyD- I have looked at that recipe many times. I am going to use it, you sealed the deal for me. Thanks!
 
Originally posted by: Strk
Originally posted by: ElFenix
the special ingredient that makes it awesome is using good cheese, real butter, and heavy cream.

1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Click to expand...

A full stick of butter sounds like a bit much, although I've never added butter when I cook it.
Click to expand...

In most alfredo recipes... yeah, a full stick or more. Ever take home leftover restaurant alfredo? After letting it sit in the fridge for the night, you usually have noodles, cheese and solidified butter after it separates.
 
Originally posted by: Strk
Originally posted by: ElFenix
the special ingredient that makes it awesome is using good cheese, real butter, and heavy cream.

1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Click to expand...

A full stick of butter sounds like a bit much, although I've never added butter when I cook it.
Click to expand...

then you've never cooked alfredo sauce.
 
Originally posted by: SunnyD
Honestly - steak alfredo fucking rocks! (Pardon the language, but it had to be said)

I like chicken & broccoli alfredo personally, shrimp is good too. But wow, I had leftover steak from one night and thought to myself "hmm... I wonder". I even offered it to my wife who begrudgingly tried it, then promptly took the plate away from me.

And this is by far the BEST alfredo recipe I have ever had (outside of the really heavy artery-clogging restaurant varieties).
Click to expand...

Ugh, garlic powder? That turned me off that recipe completely.

KT
 
Originally posted by: KeithTalent
Originally posted by: SunnyD
Honestly - steak alfredo fucking rocks! (Pardon the language, but it had to be said)

I like chicken & broccoli alfredo personally, shrimp is good too. But wow, I had leftover steak from one night and thought to myself "hmm... I wonder". I even offered it to my wife who begrudgingly tried it, then promptly took the plate away from me.

And this is by far the BEST alfredo recipe I have ever had (outside of the really heavy artery-clogging restaurant varieties).
Click to expand...

Ugh, garlic powder? That turned me off that recipe completely.

KT
Click to expand...

I don't like powder either, I am subbing real garlic.
 
That reminds me....I gotta make Shrimp Fettuccine Alfredo tonite.:thumbsup:

Originally posted by: ElFenix
the special ingredient that makes it awesome is using good cheese, real butter, and heavy cream.

1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Click to expand...

add 1 tsp garlic powder and 2 tablespoons soft cream cheese and you'd have my recipe 🙂

btw, this makes awesome bread dip.
 
Originally posted by: queenrobot
Originally posted by: KeithTalent
Originally posted by: SunnyD
Honestly - steak alfredo fucking rocks! (Pardon the language, but it had to be said)

I like chicken & broccoli alfredo personally, shrimp is good too. But wow, I had leftover steak from one night and thought to myself "hmm... I wonder". I even offered it to my wife who begrudgingly tried it, then promptly took the plate away from me.

And this is by far the BEST alfredo recipe I have ever had (outside of the really heavy artery-clogging restaurant varieties).
Click to expand...

Ugh, garlic powder? That turned me off that recipe completely.

KT
Click to expand...

I don't like powder either, I am subbing real garlic.
Click to expand...

Sorry yeah, we use real garlic in ours too.
 
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