It dates back to Rome in the 15th century, but this dish quickly became the most famous in Europe and later in America. At first, the method of making fettuccine was based on butter and parmesan with fettuccine paste. but today there are many delicious recipes. and interesting additions to cooking cream, mushrooms, chicken and more, so get ready!

Alfredo fettuccine pasta is one of the most delicious recipes that you may not hesitate to choose from the restaurant’s menu, but what do you think of preparing it yourself? It may seem difficult, but it is difficult when you look at it while it is on the serving plate ready because you will not imagine that the steps for its preparation are very simple and you have the options either with cheese, mushrooms or chicken.

Secrets and notes on how to make Alfredo Fettuccine

9 - Fettuccine pasta

9 - Fettuccine pasta

One type of pasta in the form of wide but thin strips is usually the type of pasta used in the following three recipes, but all other types of pasta can do the same and ensure a very tasty taste. , so you can trust whatever type you want or what type is available.

8 - Butter without salt

To control the amount of sodium in this dish you rely on soft, salt-free butter, but that doesn’t mean it can’t be used, if you have any, you can add it to the dish, but in this case not. add salt when preparing the sauce, because each plate of salted butter contains about a quarter of a teaspoon of salt.

7 - Do not overcook the pasta

7 - Do not overcook the pasta

Not cooking the pasta too much (not letting it boil too much) can be one of the most important secrets and notes that guarantee a delicious dish with a distinctive texture, that is, reducing the boiling time a few minutes less, but yes. does not mean that you will eat it completely raw, is that there is a second stage From cooking, wait for the pasta to be added to the sauce.

6 - Make the pasta water taste like sea water

Fettuccine pasta and all other types can absorb a lot of water during boiling, which is why all chefs recommend this, which is to add an amount of salt to the cooking water so that it tastes like seawater. , thus ensuring the preservation of the perfect texture of the pasta, because the best sauce in the world does not.

5- Please do not add oil to the pasta while it is boiling

Adding oil to the pasta is to make it more slippery so that it doesn’t stick to each other, but this will also mean that the sauce will slip off the pasta instead of covering it completely, so you won’t get the perfect one. dish so do not add oil to boiling water.

On the other hand, you won’t boil the pasta to a great extent, that is, you won’t get to the point where the pasta sticks to each other.

4- The cooking cream that you will add

4- The cooking cream that you will add

When it comes to cooking cream that will be added to fettuccine pasta, you have many options, and they are:

  • If you want the pasta sauce to be thick, use cream that contains a lot of fat.
  • In case you want it creamy, creamy half and half is perfect here.
  • If no cream is available, you can add an equal amount of milk and cream, and you can control the thickness of the sauce in this case by changing the amount of milk to the added cream.

3- What is the right type of cheese?

In general, you can add any type of cheese, but it is preferable that it tastes very strong and melts easily when added to the sauce and the most common types used are:

  • Parmesan cheese.
  • Pecorino Romano.
  • Asiago.
  • Grana Padano.

2- Can fettuccine pasta be prepared in advance?

2- Can fettuccine pasta be prepared in advance?

Yes, of course, the fettuccine paste can be prepared in advance, the sauce is prepared and placed in an airtight container and left in the refrigerator for up to 3 days.

When you want to prepare it, all you have to do is boil the pasta as usual, remove the sauce from the fridge, thaw it and then add the pasta.

1 - How about heating the fettuccine pasta the next day?

You can store the excess pasta until the next day in an airtight container in the refrigerator and heat it before eating it over medium heat or in the oven. You can add a little sauce, but rely on the microwave to heat it. you can make the paste sticky and the sauce more greasy.


How to make Alfredo fettuccine with cheese and butter

How to make Alfredo fettuccine with cheese and butter

Preparation time 10 minutes - cooking time 20 minutes - total time 30 minutes - quantity (number of servings) 5 people.

the ingredients

  • Fettuccine pasta - 500 gr.
  • Cooking cream - 2 cups.
  • Crushed garlic - a clove of garlic.
  • Soft butter - 1 pal.
  • Nutmeg - a small pinch.
  • Parmesan cheese - three-quarters cup.
  • Salt and black pepper - to taste.
  • finely chopped parsley - ½ cup.

method

  • In a large saucepan, add water and salt, then put on medium heat, add the fettuccine and bring to a boil until just a little before maturity, then remove from heat and pour. some cold water, and at the end you have to filter and reserve it.
  • In a suitable bowl (while boiling the fettuccine), put the cream and garlic over low heat.
  • Add the butter and stir the ingredients well, after the butter has completely melted and get a thicker mixture, remove from the heat and add the nutmeg, cheese, salt and pepper.
  • Add the fettuccine to the sauce and mix well, then spread the parsley, and finally place on a serving platter.

Nutritional content (per serving)

  • Calories: 899 calories
  • Fat 61 grams - 80% of the daily requirement.
  • Saturated fats 37 g - 200% of the daily requirement.
  • Cholesterol 265 mg - 85% of daily requirement.
  • Sodium 457 mg - 30% of the daily requirement.
  • Potassium 306 mg - 10% of the daily requirement.
  • Carbohydrates 68 g - 21% of the daily requirement.
  • Fiber 2 grams - 2% of the daily requirement.
  • Sugar 2 grams - 2% of the daily requirement.
  • Protein 20 g - 60% of the daily requirement.
  • Vitamin A 2140 units - 60% of daily requirement.
  • Vitamin C 7 mg - 0.7% of daily requirement.
  • Calcium 277 mg - 30% of the daily requirement.
  • Iron 9 mg - 10% of the daily requirement.

Note: Daily nutrient requirement is based on a diet of 2,000 calories per day.


How to make Alfredo fettuccine with mushrooms

How to make Alfredo fettuccine with mushrooms

Preparation time 10 minutes - cooking time 20 minutes - total time 30 minutes - quantity (number of servings) 8 people.

the ingredients

  • Fettuccine - 500 g
  • Soft butter - half a cup.
  • Crushed garlic - 2 cloves garlic.
  • Sliced ​​mushrooms - 250 gr.
  • Cooking cream - a cup.
  • Parmesan cheese - half a cup.
  • salt and pepper as needed.
  • finely chopped parsley - ¼ cup.

method

  • In a large saucepan, add water and salt, then put on medium heat, add the fettuccine and bring to a boil until just a little before maturity, then remove from heat and pour. some cold water, and at the end you have to filter and reserve it.
  • Put the mushrooms and garlic in a pan of the right size with 2 tablespoons of butter over medium heat, stir a little and wait until golden.
  • Add both the cooking cream and the remaining amount of butter and simmer until the consistency is thicker.
  • Add the fettuccine to the sauce and stir well, then add the cheese, salt, pepper and parsley and remove from the heat.

Nutritional content (per serving)

  • Calories: 455 calories
  • Fat 25.1 g - 39% of the daily requirement.
  • Cholesterol 68.9 mg - 23% of daily requirement.
  • Sodium 494 mg - 21% of the daily requirement.
  • Potassium 876 mg - 25% of the daily requirement.
  • Carbohydrates 38 g - 13% of the daily requirement.
  • Fiber 2.4 grams - 8% of the daily requirement.
  • Sugar 3.6 grams - 3.6% of the daily requirement.
  • Protein 12.7 g - 25% of the daily requirement.
  • Vitamin A 234 units - 8% of the daily requirement.
  • Vitamin C 3 mg - 9% of the daily requirement.
  • Calcium 141 mg - 14% of the daily requirement.
  • Iron 8 mg - 10% of the daily requirement.

Note: Daily nutrient requirement is based on a diet of 2,000 calories per day.


How to Make Chicken Fettuccine Pasta |

with chicken

Preparation time 15 minutes Cooking time 20 minutes Total time 35 minutes Quantity (number of portions) 8 people.

the ingredients

  • Boneless or skinless chicken (cut into small strips) - 500 gr.
  • Fettuccine - 500 gr.
  • Mushrooms - 250 gr.
  • Onion, diced - a small onion.
  • Crushed garlic - 3 cloves garlic.
  • Cooking cream - 3 cups.
  • finely chopped parsley - ¼ cup.
  • Salt - a small pinch.
  • Black pepper - a little pinch.
  • Olive oil - 3 tbsp.
  • Soft butter - a tablespoon.

method

  • In a large saucepan, add water and salt, then put on medium heat, add the fettuccine and bring to a boil until just a little before maturity, then remove from heat and pour. some cold water, and at the end you have to filter and reserve it.
  • Grind the chicken, season with a pinch of salt and black pepper and slice the mushrooms.
  • In a large skillet over medium heat, first put 2 tablespoons of oil, then the chicken, until golden, then wait 5 minutes, remove from heat and place in another pot.
  • In the same chicken pan and over medium heat, add a tablespoon of oil, garlic, onion and butter, stir the ingredients until golden, add the mushroom slices and cook for 5- 7 minutes.
  • Add the cream to cook, stir the ingredients and wait about 8-10 minutes for the cream to thicken, then add the chicken, fettuccine, salt, pepper and parsley, remove from the heat and pour. place it on a serving plate.

Nutritional content (per serving)

  • Calories: 509 calories
  • Fat Calories: 207 calories
  • Fat 23 grams - 35% of the daily requirement.
  • Saturated fats 10 g - 63% of the daily requirement.
  • Cholesterol 151 mg - 50% of the daily requirement.
  • Sodium 491 mg - 21% of the daily requirement.
  • Potassium 876 mg - 25% of the daily requirement.
  • Carbohydrates 38 g - 13% of the daily requirement.
  • Fiber 2 grams - 8% of the daily requirement.
  • Sugar 2 grams - 2% of the daily requirement.
  • Protein 35 g - 70% of the daily requirement.
  • Vitamin A 635 units - 13% of the daily requirement.
  • Vitamin C 3 mg - 9% of the daily requirement.
  • Calcium 141 mg - 14% of the daily requirement.
  • Iron 8 mg - 10% of the daily requirement.

Note: Daily nutrient requirement is based on a diet of 2,000 calories per day.


The recipe for Fettuccine Alfredo with cheese, mushrooms and chicken is over and you have to choose, check the notes and secrets, bring the ingredients and follow the simple steps.

More pasta recipes:

  • Béchamel paste ... layers of pasta, meat and delicious béchamel
  • 3 by 1 béchamel lasagna method ... Lasagna with meat, chicken and vegetables
  • Pasta salad with mayonnaise in 5 very tasty and easy recipes

Sources

  • Sea chicken chicken fettuccine
  • night mushroom fettuccine
  • Fettuccine pasta topped with a rich homemade decadent Alfredo sauce

Fettuccine Pasta Alfredo with 3 recipes: Cheese - Mushrooms - Chicken

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