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Easy breezy cheesy fettuccine recipe

Easy breezy cheesy fettuccine recipe

  • Recipes
  • Ingredients
  • Pasta
  • Cheese pasta

Just three ingredients in this basic pasta sauce - butter, Parmesan cheese and freshly ground black pepper all tossed with the fourth ingredient - fettuccine pasta, of course! That's all you need for a tasty pasta dish which you can make even tastier by using fresh fettuccine. Simple, beautiful and ready in 20 minutes!

26 people made this

IngredientsServes: 4

  • 225g fettuccine pasta
  • 225g butter, softened
  • 40g grated Parmesan cheese
  • freshly ground black pepper to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Bring a large pot of water to the boil. Add fettuccine and cook until tender, about 6 to 8 minutes. Drain, rinse under warm water, and drain again.
  2. Stir in butter and toss with grated Parmesan cheese. Season with freshly ground black pepper.

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Reviews & ratingsAverage global rating:(29)

Reviews in English (19)

by TCANOVA

This is alfredo as it was invented in Rome in 1914, by Alfredo Di Lelio, not what has become popularly known as alfredo in America with the addition of cream. Italian American alfredo would be more like fettucine alla panna or alla crema. Kudos to this memeber for putting the true Alfredo in the recipe index.-01 Dec 2004

by Lisa25

This is an excellent way to prepare fettuccine alfredo. I would definitely recommend that you use real butter and do not substitute with margarine because it will not taste the same. Also, make sure that you are using freshly grated parmesan cheese. Reserve the pasta water while draining and then add the butter to the noodles and toss together until it melts. Then add your parmesan and a little bit of the reserved pasta water as it will give the alfredo a nice creamy texture without the need to add heavy cream. Sprinkle the top with some more freshly grated parmesan and fresh ground pepper and it tastes fantastic.-20 Feb 2006

by Shel W.

I loved this recipe. I do like my alfredo a litle creamy, though. So I added equal amounts of flour and butter and a little cream before adding most of the cheese to the mix. I also tossed my noodles separetly in some hot olive oil instead of the butter. Family said it was delicious! I think I'll try it unaltered next time.-31 Jan 2007


That’s the beauty of this quick and easy Creamy Ham and Pea Carbonara. In the time it takes to boil the water, you’ll be able to assemble the rest of the ingredients for this recipe and have the most wonderful and tasty meal with very little sweat off your brow.

And, the secret to its success is that the hot pasta cooks the egg mixture to a beautifully rich sauce that gently nestles the ham and peas.

Start by boiling up water and add your pasta. Cook according to the package instructions. Be sure to cook the pasta only to al dente.

While your pasta is cooking. Assemble your egg mixture and make sure that the eggs are beaten well. Set aside.

Chop up ham, onions, mushrooms and garlic and sauté in a fry pan for about five minutes or until the onions are translucent. Turn off heat.

If using frozen peas, thaw them by running them under hot water and allow them to drain well.

Next, carefully reserve one cup of hot pasta water from the cooking pasta. This will be used later.

Now, everything is ready to make the carbonara.

After the pasta has cooked to al dente, drain. Place the pasta back into the same pan that you cooked it and begin adding the egg mixture, stirring constantly.

You don’t want to have the pan on an open flame or stove, otherwise, the eggs will scramble.

That being said, the pan and pasta should be hot enough to cook the eggs through.

Next, add the ham, mushroom and onion mixture. Stir well.

And, finally carefully stir in the peas. By now the pasta is creamy but may need a bit of water to thin out the sauce. Use a little bit of the hot reserved pasta water and only add about a quarter cup at a time. Stir well.

If you’d like add more grated cheese. Your Creamy Ham and Pea Carbonara is ready to be served. Enjoy!

For more delicious, quick and easy weeknight meals, be sure to check Wisconsin Homemaker’s Recipe Section and these amazing dishes:


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The Kitchen hosts are amping up summer foods for an epic summer celebration. Alex Guarnaschelli kicks off the cookout with her Triple Decker Burger with Roasted Vegetables and Cheese Sauce. Next, Katie Lee Biegel brings seafood flair for a crowd with her Lobster Roll Panzanella, and Sunny Anderson shares the best hack for perfect Racked Wings with Mustard BBQ Sauce. Geoffrey Zakarian whips up Pistachio Falafel with a Cardamom-Yogurt Sauce for a tasty party bite, and last but not least, Jeff Mauro thinks on his feet and takes the party to the next level with his Grilled Biscuit Sundae with Peaches and Blueberries.

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Thanks a Brunch, Dad!

The Kitchen is serving up a scrumptious brunch that any dad will love! Katie Lee Biegel starts things off right with her Everything Bagel Breakfast Casserole. Jeff Mauro and Alex Guarnaschelli team up to sweeten Dad's day with Caramelized Grapefruit, Two Ways. Next, Jeff Mauro honors his own dad with Gus' Kitchen Sink Frittata Croissant Sandwich -- aka a "Croissata" -- and Alex whips up a Strawberry Pandowdy good enough to satisfy any father's sweet tooth. Geoffrey Zakarian mixes up a Hazelnut Shakerato coffee cocktail for a toast to Dad, and finally, Sunny Anderson decorates the perfect Father's Day "mug cake" to go with a spectacular Fried-Eggs-and-Bacon Cake made by all the hosts.


These shirataki noodle recipes are ready to replace spaghetti and meatballs

Photo: It Doesn’t Taste Like Chicken

1. Get the recipe: Rainbow shirataki bowl with peanut lime sauce

You can taste the rainbow in this bowl of veggies and noodles slathered in a creamy peanut sauce. Prep this dish ahead for a week of lunches that don’t get less exciting as Monday wears into Friday.

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2. Get the recipe: Shirataki noodles with almond butter sauce

Can you beat a sauce made with almond butter? It’s mouth-watering in this recipe paired with onions, broccoli, and cabbage. You can also douse this dish in sriracha for an extra kick.

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3. Get the recipe: Pesto shirataki noodles

The easiest way to add flavor to your shirataki noodles is by dressing them up in a healthy basil pesto. The pine nuts will give you an extra boost of protein, and all the deliciousness you could wish for.

Photo: Dianne’s Vegan Kitchen

4. Get the recipe: Shirataki noodle stir-fry

You won’t even miss takeout. This stir-fry made with broccoli, mushrooms, ginger, and apple cider vinegar is as good as it gets.

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5. Get the recipe: Basil and artichoke shirataki fettuccine

There’s no dairy needed in this shirataki noodle recipe. A spin on fettuccine, it gets the creaminess from almond milk and pine nuts so you can go vegan for tis dinner.

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6. Get the recipe: Black garlic shirataki noodles with king oyster mushrooms

This 15-minute dish proves shirataki noodles and king oyster mushrooms make for a stunning combo. Who knew?

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7. Get the recipe: Shirataki sesame noodles

The shirataki noodles soak up the flavorful tahini and sesame oil sauce in this dish.

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8. Get the recipe: Spaghetti and lentil balls

This lightened-up take on spaghetti features shirataki noodles covered in tomato sauce, and protein-packed vegetarian meatballs made with green lentils, carrots, walnuts, and garlic.


Cacio e Pepe Variations:

There are so many ways that you could customize this traditional cacio e pepe recipe if you would like! For example, feel free to:

  • Make it gluten-free: Use your favorite gluten-free pasta noodles.
  • Add garlic: Sauté a few cloves of minced garlic in the butter, then add the mixture to your pasta.
  • Add crushed red pepper flakes: I also love adding in a generous pinch of crushed red pepper flakes to give the pasta a subtle kick.
  • Add aprotein: Cacio e pepe would also be delicious with some cooked chicken, shrimp or bacon added in.
  • Add veggies/greens: You could also add in your favorite cooked veggies (mushrooms, asparagus, zucchini and red peppers are a few of our faves) or greens (wilted spinach, kale, collards, etc).
  • Add nuts: I can also vouch that this pasta is delicious when finished with a sprinkle of toasted nuts (pine nuts, walnuts, etc).

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Bread Recipes for Fall

When it’s chilly outside, there’s a good chance you’ll find Jack in the kitchen, kneading, shaping, or baking bread. He’s experimented with pita, bagels, and even hamburger buns, but these two bread recipes are the ones he comes back to time and time again.

No Knead Bread
This no knead bread will make any novice baker look like a pro! It comes out of the oven with a gorgeous golden brown crust and delicious chewy interior.

Rosemary Focaccia
Like the no knead bread above, this focaccia recipe is a great one for first-time bakers. It’s simple and forgiving, and it tastes fantastic, too. Roasted garlic, rosemary, and olive oil infuse it with rich, savory flavor.


Ingredients

  • 1 pound boneless skinless chicken breast (about 2 breast halves)
  • Kosher salt and freshly ground black pepper
  • 10 ounces fresh Chinese egg noodles (see note)
  • ¼ cup tahini or peanut butter
  • ¼ cup rice wine vinegar
  • 2 1/2 tablespoons low-sodium soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon sambal or other chili-garlic sauce
  • 1 teaspoon fish sauce
  • 2 cups shredded cabbage (about ¼ head)
  • 4 scallions, light green and white parts thinly sliced
  • ½ cup roasted, unsalted peanuts

Your Favorite Pasta Recipes of 2017

Pasta is surely a pantry staple in almost every household. It’s an easy go-to for a quick weeknight dinner, but can also be transformed into an impressive course for a dinner party. When it comes to pasta sauces, the possibilities are endless, and only your fantasy sets the limit.

Here is your top 5 favorite pasta recipes, varying from hearty casseroles to low carb zoodles!


Prawns, Scallops & Clams with Tomatoes & Feta Cheese

What a great theme of the week over at the cooking club “I Thee Wed”. “By combining two separate recipes, or two different chef’s recipes, or even two ingredients that marry well together!”

I have often made shrimp and feta dishes so I know that works and the 2 chefs concept is something that I often work with in the world of recipes. Yotam & Sami recipes are fantastic and I own at least 2 of Yotam’s and 1 of Sami’s and this recipe is from the yet another “Jerusalem a Cookbook” by both chefs.

The recipe is an easy one that was fantastic and company worthy, but it is my test recipe for 1 person today and that would be for me since Mike is having his favorite meatloaf for dinner. Of course I scaled back the recipe for dinner and served it with my favorite arugula, fennel, radicchio salad, dressed with Jacques’ French vinaigrette, and a warm loaf of crusty French bread.

Ingredients that will serve 4 as a starter

1 cup white wine
2¼ lb clams, scrubbed
3 cloves garlic, thinly sliced
3 tbsp olive oil, plus extra to finish
3½ cups peeled and chopped Italian plum tomatoes (fresh or canned)
1 tsp superfine sugar
2 tbsp chopped oregano
1 lemon 7 oz tiger prawns, peeled and deveined
7 oz large scallops (if very large, cut in half horizontally)
4 oz feta cheese, broken into ¾-inch chunks
3 green onions, thinly sliced salt and freshly ground black pepper

Place the wine in a medium saucepan and boil until reduced by three-quarters. Add the clams, cover immediately with a lid, and cook over high heat for about 2 minutes, shaking the pan occasionally, until the clams open. Transfer to a fine sieve to drain, capturing the cooking juices in a bowl. Discard any clams that don’t open, then remove the remainder from their shells, leaving a few with their shells to finish the dish, if you like.

Preheat the oven to 475°F. In a large frying pan, cook the garlic in the olive oil over medium-high heat for about 1 minute, until golden. Carefully add the tomatoes, clam liquid, sugar, oregano, and some salt and pepper. Shave off 3 zest strips from the lemon, add them and simmer gently for 20 to 25 minutes, until the sauce thickens. Taste and add salt and pepper as needed. Discard the lemon zest.

Add the prawns and scallops, stir gently, and cook for just a minute or two. Fold in the shelled clams and transfer everything to a small ovenproof dish. Sink the feta pieces into the sauce and sprinkle with the green onion. Top with some clams in their shells, if you like, and place in the oven for 3 to 5 minutes, until the top colors a little and the prawns and scallops are just cooked. Remove the dish from the oven, squeeze a little lemon juice on top, and finish with a drizzle of olive oil.

Find the Jerusalem cookbook on Amazon Kindle or buy the hard cover if you prefer.