Best Fettuccine Alfredo Sauce Recipes with Interesting Additions
Fettuccine Alfredo is a memorable comfort food for many people - part of growing up. But you can make various variations at home that appeal to adults and families. It makes a great snack food or quick lunch meal. Below are a collection of the best ever fettuccine alfredo recipes with some delightful additions such as bacon, ham prawns, fresh herbs, delightful signature cheeses, and various creams. The list includes vegan and low calorie versions.
Fettuccine Alfredo can be enjoyed as a lunch dish and snack
Classic Fettuccine Alfredo Sauce Recipes
Ingredients
- Salt to taste
- 2 1/2 cups heavy cream
- 1/2 cup fresh lemon juice
- 2 cups Parmesan cheese, grated
- 1 pound (500 g) fresh fettuccine
- 12 tablespoons butter, unsalted
- 2 teaspoons freshly grated lemon zest
- Freshly ground white pepper or black pepper, taste
- 1/2 tablespoon freshly grated nutmeg or dried nutmeg
Method
Cook the fettuccine in a large pot of boiling salted water, stirring occasionally, until just starting to become tender, but still firm to the bite (about 4 minutes). Drain in a colander and set aside. Add 2 cups of cream to the lemon juice in a large, heavy skillet or Dutch oven over moderate heat. Add the butter and Whisk to combine. Cook for about 3 minutes, but only until the butter melts, stirring occasionally. Remove the pan from the heat. Add the pasta to the pan and toss to mix well. Add 1/2 cup of cream, and the Parmesan cheese. Add the nutmeg, lemon zest, salt and white pepper. Toss the mixture, briefly over low heat, until the sauce thickens slightly (about 1 minute). Serve immediately.
Low-Cal Fettuccine Alfredo Recipe
Ingredients
- Salt
- 1 tablespoon butter
- 12 ounces (340 g) fettuccine
- 1 teaspoon grated lemon zest
- 2 teaspoons all-purpose flour
- 1 clove garlic, finely chopped
- 2 tablespoons low-fat cream cheese
- Freshly ground black pepper to taste
- 3/4 cup freshly grated Parmesan cheese
- 3 tablespoons fresh parsley, finely chopped
Method
Make the sauce by firstly melting the butter in a skillet or Dutch oven over moderate heat. Add the lemon zest and garlic and fry gently until the garlic has softened (about 1 minute). Mix in the flour and fry for about one minute stirring. Add the milk and 3/4 teaspoon salt and cook, while whisking constantly, until the sauce starts to thicken (about 3 minutes). Add the cream cheese and Parmesan cheese, and whisk well until all the cheese has melted (about 1 minute). Stir in the chopped parsley. Set the sauce aside to cool. Add the fettuccine to a large pot of boiling salted water. Cook until the fettuccine until 'al dente (about 2 to 3 minutes). Keep 1 cup of the cooking water. Then, drain the pasta and return to the pot. Add the sauce and mix with the fettuccine. Add about 1/2 cup of the reserved cooking water to the pasta. Mix to combine, adding more water to create the desired consistency. Season with salt and freshly ground black pepper and serve topped with grated Parmesan cheese.
Chicken Breast Fettuccine Alfredo with Cream
Ingredients
- Salt
- 2 cups heavy cream
- 12 ounces (340 g) fettuccine
- 1 tablespoon of olive oil
- Freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 1 stick (8 tablespoons) unsalted butter
- 1 1/2 cups Parmigiano-Reggiano cheese, freshly grated
- 12 ounces (340 g) skinless and boneless, chicken breast pieces, sliced into thin strips
Method
Add the pasta to a large pot of boiling water and cook until the 'al dente' stage. Strain, and rinse with boiling water. Toss with a splash of olive oil to keep the strands separated. Season the chicken strips strips all over with salt and pepper. Heat a large heavy skillet, frying pan or Dutch over moderate-high heat. Melt 2 tablespoons of the butter and fry the chicken, without mixing until the underside surface has browned, (about 1 - 2 minutes. Flip the pieces over and fry the other side for an additional 2-3 minutes until brown on all sides. Remove the chicken and set aside in a bowl. Melt about 6 tablespoons butter in the pan. Add the cream and nutmeg and whisk while simmering for 2 minutes. Mix in the Parmigiano-Reggiano cheese until it has melted. Add the cooked pasta and chicken toss to combine. Season with salt and pepper and serve hot, topped with extra cheese.
Fresh Green Shrimp Fettuccine Alfredo Recipe
Ingredients
- Kosher salt
- 2 cups heavy cream
- 1 teaspoon of Olive oil
- Freshly ground black pepper
- 12 ounces (340 g) fettuccine
- 8 tablespoons unsalted butter
- 1/2 teasppon freshly grated nutmeg
- 3/4 pound (350 g) large shrimp (about 16), shelled and deveined
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese (or similar)
Method
Add the fettuccine to a boiling pot of salted water. Cook until al dente, then strain in a colander and toss with a little olive oil to keep the strands separated. Dry the peeled and de-veined shrimp using paper towels and season with salt and freshly ground black pepper. Heat a large skillet or Dutch oven over moderate-high heat, and melt 2 tablespoons butter. Add the shrimp to the pan and fry without stirring for 1-2 minutes and then flip each shrimp over and cook the other side for about 2 minutes more. Set the shrimp in a bowl. Reduce the heat to moderate, and melt the remaining 6 tablespoons butter. Add the nutmeg and cream and whisk while cooking for 2 minutes. Add the Parmigiano-Reggiano to the sauce mixture and whisk to melt the cheese. Next, add the shrimp and cooked pasta, and toss to combine well. Serve hot in heated bowls with extra salt pepper and cheese.
Vegan Fettuccine Alfredo Recipe with Lemon
Ingredients
- Kosher salt
- 4 ounces soy cream cheese
- Freshly ground black pepper
- 3 tablespoons nutritional yeast
- 3 cloves of garlic, finely chopped
- 1 teaspoon finely grated lemon zest
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons blanched sliced almonds
- 2 cups unsweetened soy or almond milk
- 1/2 cup parsley leaves, finely chopped
- 12 ounces (340 g) egg-free, vegan fettuccine
Method
Cook the pasta in a large pot of boiling salted water to the al dente stage. Strain, keeping aside 1 cup of the cooking water. Toss with a little oil. Add 1/4 teaspoon pepper, 1 teaspoon salt, lemon zest, nutritional yeast, almonds, soy cream cheese and soy milk to the bowl of a blender or food processor and process until very smooth. Set aside. Heat the oil in a large skillet or Dutch oven over moderate heat. Add the garlic, and cook while stirring until the garlic softens (about 1 minute). Add the soy milk mixture to the pan along with 1/2 cup of the reserved pasta water. Stir to bring to the boil and then lower the heat to a simmer and cook until the sauce is thick and creamy (generally about 8 minutes). Remove the pan from the heat. Add the parsley and fettuccine and toss to combine. Add some more water to get the right consistency. Serve topped with some nutritional yeast and seasoned with salt and pepper.
Two Cheeses Fettuccine Alfredo Recipe
Ingredients
- 2 cups heavy cream
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 teaspoon white pepper
- 3/4 cup mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, finely chopped
- 12 ounces (340 g) angel hair pasta
Method
Melt the butter and olive oil in a medium-size saucepan over moderate heat. Add the cream, garlic and white pepper and bring the mixture to a simmer while stirring. Add the Parmesan cheese and simmer the sauce gently for 8-10 minutes, until the sauce thickens, stirring frequently. Add the Mozzarella cheese and stir until it blends into the mixture smooth. Boil the noodles in a pot of salted water until the al dente stage (about 3-4 minutes). Serve with extra cheese on top.
Fettuccine Alfredo Recipe with Bacon Recipe
Ingredients
- 1/2 teaspoon salt
- 1 cup low-fat milk
- 1 teaspoon minced garlic
- 1 tablespoon all-purpose flour
- 9 ounces (250 g) fresh fettuccine
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons fresh parsley, finely chopped
- 2 slices good quality smoked bacon, finely chopped
Method
Cook the pasta in boiling salted water, to the al dente stage. Reserve 1/4 of the water, then drain the pasta.
Make the sauce while the pasta is cooking. Firstly, fry the bacon in a heavy skillet over moderate to high heat until crisp (about 4 minutes). Remove bacon from pan, and then fry the garlic in the drippings for about 1 minute, stirring continuously. Sprinkle the flour on top of the garlic. Cook for 30 seconds while stirring. Gradually pour in the milk while stirring constantly and scraping the bottom of the pan. Cook the mixture for 2-3 minutes, stirring constantly until it starts to thicken. Reduce the heat to low. Then, add the cheese is small batches cheese until it has dissolved. Add some water if required. Add the hot drained pasta to pan, tossing to mix thoroughly. Sprinkle with bacon, parsley, and pepper. Serve hot.
Fettuccine Alfredo Recipe with Asparagus
Ingredients
- 1 cup heavy cream
- 3/4 teaspoon salt
- 1 pound (500 g) asparagus
- 1/2 teaspoon grated nutmeg
- 12 ounces (340 g) fettuccine
- 3/4 cup grated Parmesan cheese
- 4 tablespoons butter, cut into cubes
- 1/4 teaspoon fresh-ground black pepper
Method
Break the tough ends of the asparagus off and discard them. Slice the asparagus spears into short pieces. Cook the fettuccine until it starts to soften. Then, add the asparagus and complete the cooking of the pasta to the al dente stage. Drain the pasta and asparagus mixture and add to a medium size bowl. Add the butter, nutmeg, salt, cream, pepper and Parmesan, and mix to combine well. Serve with extra Parmesan cheese and fresh herbs.
Fettuccine Alfredo Recipe with Ham and Swiss Chard
Ingredients
- Salt
- 3 cups heavy cream
- Freshly ground pepper
- 1 tablespoon olive oil
- 3 tablespoons chives, chopped
- 4 tablespoons unsalted butter
- 2 pounds (1 kg) dried fettuccine
- 2 large shallots, finely chopped
- 1 cup freshly grated Parmesan cheese
- 4 large garlic cloves, finely chopped
- 1/4 teaspoon of freshly grated nutmeg
- 1/4 pound ( 250 g) ham, thinly sliced into thin strips
- 6 pounds (3 kg) Swiss chard, stems removed, leaves cut strips
Method
Cook the fettuccine in a large pot of boiling salted water until at the al dente stage. Pour the cream into a medium size saucepan. Bring to the boil and then lower the heat, and simmer over low heat while stirring for about 5 minutes. Add in the ham and the nutmeg, mixing to combine well. Set aside. Melt the butter and olive oil over medium-high heat in another saucepan. Add the Swiss chard leaves, mixing until wilted (about 4-5 minutes). Add the shallots and garlic and cook for about 2-3 minutes. Then, season with salt and pepper. Drain the fettuccine when cooked, and return it to the cooking pot. Add the cream, Swiss chard, ham and Parmesan cheese and combine well. Season with salt and pepper. Transfer the mixture to a large warmed serving bowl. Sprinkle with the chives and some extra cheese and serve warm.
Fettuccine Alfredo Recipe with Butternut Squash, Browned Butter and Rosemary
Ingredients
- Salt
- 1 cup milk
- 1 cup chicken stock
- 4 tablespoons butter
- 1 small onion, diced
- Freshly ground black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 3 cups diced butternut squash, partially cooked
- 16 ounces (500 g) fettucini noodles (whole wheat preferred)
Method
Cook the pasta in salted water. While it is cooking melt the butter in a large heavy skillet or Dutch oven over moderate heat. Add the onions and rosemary and fry until the onions soften (about 3 minutes). Raise the temperature setting to high and cook for about 2 minutes to brown the butter. Then, add the squash and chicken stock. Cover the pot and simmer, until the squash is tender. Use a fork to mash the cooked squash in the pot. Add the milk and stir. Transfer the mixture to a blender or food processor and pulse until smooth. Combine the cooked pasta with the sauce. Mix to combine well and serve hot.
Fettuccine Alfredo Recipe with Mushrooms and Cheese
Ingredients
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1 pound (500 g) fresh fettuccini
- 1 cup water used to cook the fettuccini
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 cup freshly grated Parmigiano-Reggiano (or similar)
- 1 pound (500 g) cremini mushrooms, sliced (or similar mushrooms)
- 8 tablespoons unsalted butter (room temperature, cut into large cubes)
Method
Bring a large pot of salted water to a boil and start cooking the pasta. Meanwhile, heat a large heavy pan over moderate heat. Add 2 tablespoons of butter to the pan, with a drizzle of olive oil. Add the mushrooms to the pan in an even, single layer. Cook the mushrooms to brown on both sides, ensuring they are cooked through. Sprinkle the chopped rosemary over the mushrooms and season with salt and pepper. Cook an extra minute or so. Remove from heat and set aside. Place the remaining butter in a large mixing bowl. Add the hot drained pasta into the mixing bowl, along with 1/4 cup of the pasta water. Toss the pasta in the bowl and add the cheese. Add the remaining 3/4 cup pasta water. Mix to form a sauce. Stir in the browned mushrooms and mix well. Season with salt and pepper and serve immediately with extra grated Parmigiano-Reggiano and fresh chopped herbs.
Images for Recipes
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