Five Fab Fettuccine Recipes
4 Nom-nom-nomalicious versions of this ultimate carb comfort food
Nothing can beat the winter blahs like a hearty dose of comfort food. So it’s probably no coincidence that “National Fettuccine Alfredo Day” falls in early February (the 7th, specifically).
As legend has it, Fettuccine Alfredo was created in 1908 by Italian restaurateur Alfredo di Lelio. After his wife gave birth to their first son that year, she found she did not have an appetite. To help encourage her to eat, di Lelio created a dish of noodles, cheese, and butter. His wife liked the dish so much that she suggested he put a version of it on the menu at his small restaurant in Rome…and the rest, as they say, is history.
Today, in its simplest incarnation, hot cooked pasta is tossed with cream, butter, and cheese until a sauce forms and coats the pasta—however, that is merely a starting point. To commemorate the 111th anniversary of this truly wonderful invention, we are pleased to share a handful of variations on what has become one of the most popular of all Italian dishes!
Basic Fettuccine Alfredo
Ingredients
• 1 pound fettuccine
• 3/4 cup heavy cream
• 5 tablespoons unsalted butter
• 1 1/2 cups finely grated Parmesan cheese (about 4 ounces)
• 3/4 teaspoon freshly ground black pepper, plus more as needed
• 1/4 teaspoon kosher salt, plus more as needed
Instructions
1. Bring a large pot of heavily salted water to a boil. Add the pasta, stir to separate the noodles, and cook according to the package directions until al dente.
2. Meanwhile, heat the cream and butter in a large frying pan over medium heat until the butter has melted and the mixture has come to a simmer. Add 1/4 cup of the Parmesan and the measured pepper and salt and whisk until smooth. Remove the pan from the heat until the pasta is ready.
3. Reserve 1 cup of the pasta water and drain the fettuccine. Add the noodles to the frying pan and return the pan to low heat. Add 2/3 cup of the reserved pasta water and 1 cup of the remaining Parmesan.
4. Toss with tongs until all of the cheese has melted, adding additional pasta water as needed to reach the desired sauce consistency.
5. Taste and season with salt and pepper. Serve immediately, passing the remaining 1/4 cup Parmesan for sprinkling.
Adapted from Chowhound
Notes: Want to shake it up a little? For variation, top it with a variety of things like blanched peas, seared and sliced chicken breast, bacon pieces, or sautéed mushrooms. (Or…read on for some new takes on the classic dish!)
Decadent Date Night Mushroom Fettuccine
Ingredients
• 1/2 cup real butter (one stick), divided
• 2 cloves fresh garlic, chopped
• 16 ounces fresh sliced baby bella mushrooms (but feel free to use more—I know I do!)
• 1 cup heavy whipping cream
• 1 pound fettuccine noodles
• 1/2 cup Parmesan cheese
• 1 cup reserved pasta water
• 1 teaspoon salt (more to taste)
• fresh ground black pepper
• parsley or basil for topping
Instructions
1. Wash mushrooms and pat dry.
2. Add garlic and mushrooms to a large skillet with 2 tablespoons of the butter. Sauté until the mushrooms are soft with deep brown color, about 10-15 minutes.
3. Add cream and the rest of the butter. Simmer over low heat.
4. Meanwhile, cook the fettuccine in a large pot according to package directions. Drain noodles, reserving a little bit of the water, and return to pan.
5. Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right.
6. Season with salt and pepper.
Note: A drizzle of truffle oil to finish will take it to the next level!
Adapted from A Pinch of Yum
Fettuccine Bolognese
Ingredients
• 12 ounces fettuccine
• 1 Tablespoon extra-virgin olive oil or butter
• 4 cloves fresh garlic, pressed or finely-minced
• 3 Tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup low-fat milk
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• (optional toppings: chopped fresh parsley, extra parmesan)
Instructions
1. Cook pasta al dente according to package directions, in generously-salted water.
2. Meanwhile, heat olive oil (or melt butter) in a large sauté pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.
3. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta is cooked.
4. Drain pasta, then immediately add pasta to the sauté pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.
Adapted from Gimme Some Oven
Shrimp Fettuccine
Ingredients
• 1 pound fettuccine
• 3 Tablespoons butter, divided
• 1 pound shrimp, peeled and deveined, tails removed
• kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 2 Tablespoons all-purpose flour
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 egg yolk
• 1 cup freshly grated Parmesan, plus more for garnish
• 1 Tablespoon chopped parsley, for garnish
Instructions
1. Cook fettuccine according to package, reserving a cup of pasta water to thicken the sauce, if needed.
2. In a large skillet over medium heat, heat 1 Tablespoon butter until melted.
3. Add shrimp, season with salt and pepper, and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside.
4. Into the pan, add remaining 2 Tablespoons butter and garlic. Cook about 1 minute.
5. Whisk in flour and cook until no longer raw, 2 minutes.
6. Stir in heavy cream and milk, then whisk in egg yolk. Bring to a low simmer.
7. Whisk in parmesan.
8. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper.
9. Garnish with more parmesan and parsley.
From Delish
Ingredients
• 1 Tablespoon olive oil
• 1 medium red onion, finely chopped
• 1 medium carrot, finely chopped
• 1 rib celery, finely chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons dried Italian seasoning
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 pound ground beef
• 1 pound ground pork
• 1 cup white wine
• 4 Tablespoons tomato paste
• 1 (28-ounce) can whole tomatoes (crushed)
• 1 cup heavy cream
• ¼ teaspoon freshly grated nutmeg
• 1 Parmigiano-Reggiano rind
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 pound fettuccine, cooked according to package directions
• grated parmesan for serving
Instructions
1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Sauté onion, carrot, and celery until onions are translucent.
3. Add garlic, Italian seasoning, salt and pepper, sauté for an additional minute.
4. Increase heat to medium-high, add ground beef and pork to pan. Cook until meat is no longer pink.
5. Stir in wine, bring to a boil and cook for 2 minutes, allowing the wine to reduce slightly, then stir in tomato paste.
6. Once tomato paste is incorporated, stir in tomatoes, heavy cream, nutmeg, and cheese rind.
7. Bring mixture to a boil, reduce heat and simmer, uncovered, for 1 1/2 to 2 hours until most of the liquid has reduced. Sauce should be thick.
8. Stir in basil and parsley, the toss sauce with fettuccine.
9. Serve with grated parmesan.
Adapted from Lisa’s Dinnertime Dish
The Lighter Side Fettuccine Alfredo
Ingredients
• 12 ounces fettuccine
• 1 Tablespoon extra-virgin olive oil or butter
• 4 cloves fresh garlic, pressed or finely-minced
• 3 Tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup low-fat milk
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• (optional toppings: chopped fresh parsley, extra parmesan)
Instructions
1. Cook pasta al dente according to package directions, in generously-salted water.
2. Meanwhile, heat olive oil (or melt butter) in a large sauté pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.
3. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta is cooked.
4. Drain pasta, then immediately add pasta to the sauté pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.
Adapted from Gimme Some Oven
