Nutmeg Fettucine Alfredo Cooking Tips, articles and recipes

One fresh or frozen lobster tail weighing 10 to 12 ounces yields just the right amount of cooked meat for this richly sauced pasta dish. Cook fettucini according to package directions; drain. Set aside. Meanwhile, in a large skillet cook asparagus or broccoli and mushrooms in margarine or butter for   Read More ...

Categories: Fettucini

Bring salted water to a rolling boil for the fettucini and cook to package directions for al dente fettucini. Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside. Preheat a large skillet over moderate heat. Drain the pasta. Add the butter   Read More ...

Categories: Uncategorized

This low-fat fettucini recipe calls for tossed shrimp with fettucini and a creamy Alfredo sauce made with fat-free half-and-half. Bring a large pot of lightly salted water to boil over high heat. Prepare the fettucini following package directions, stirring frequently. Drain. Meanwhile, mix 1/4 cup of the half-and-half with the   Read More ...

While the fettucini is on boil, combine the cream, butter, and nutmeg over medium heat until they start to simmer. ¬†Add the Parmesan slowly, along with 4 1/2-6 Tablespoons of the fettucini cooking water, pepper and salt. Drain the fettucini when it is still slightly undercooked and toss it in   Read More ...

Fettucini Alfredo is like macaroni and cheese for adults. It’s rich, creamy taste and hearty consistency takes us back to the macaroni and cheese mom made for us as a kid, making it one of the ultimate “comfort foods.” Unfortunately, traditional Fettucini Alfredo isn’t much healthier than mom’s mac and   Read More ...

If you are going to be responsible for feeding a crowd, pasta dishes are often a good direction to go because it is very easy to make a bigger batch at once compared to other recipes. If you want to serve a pasta dish with a cheesy, creamy sauce over   Read More ...

Alfredo di Lello, the Roman restaurateur who created his signature sauce in the 1920s, might be startled to find this streamlined version that still tastes rich enough to satisfy those deep creamy-pasta cravings. The addition of zucchini boosts the nutritional profile. And when cut into thin strands, it can be   Read More ...

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