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Classic Fettuccine Alfredo
Classic Fettuccine Alfredo Recipe
Enjoy a rich and creamy pasta dish with this timeless recipe.
Ingredients:
– 1 pound fettuccine pasta
– 6 tablespoons (3/4 stick) unsalted butter
– 6 tablespoons all-purpose flour
– 2 cups heavy cream
– 1/2 cup grated Parmesan cheese
– Salt, to taste
– Freshly ground black pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk together to make a roux, cooking for 1-2 minutes.
3. Gradually pour in the heavy cream, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
4. Remove from heat and stir in Parmesan cheese until melted. Season with salt and pepper to taste.
5. Add the cooked fettuccine pasta to the saucepan, tossing to coat. If needed, add some reserved pasta cooking water to achieve a creamy consistency.
6. Serve immediately, garnished with additional Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Garlic Butter Shrimp Fettuccine
A rich and creamy pasta dish that combines succulent shrimp with the bold flavors of garlic butter.
Ingredients:
– 1 pound fettuccine pasta
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1 pound large shrimp, peeled and deveined
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add white wine (if using) and cook until reduced by half.
4. Add shrimp to the skillet and cook for 2-3 minutes per side or until pink and cooked through.
5. Stir in Parmesan cheese and season with salt and pepper to taste.
6. Combine cooked pasta, garlic butter mixture, and reserved pasta water (if needed). Toss to combine.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Creamy Mushroom Fettuccine
A rich and creamy pasta dish filled with sautéed mushrooms, perfect for a cozy night in.
Ingredients:
– 8 oz fettuccine
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and cook until they release their moisture and start browning, about 5 minutes.
4. Pour in heavy cream and stir to combine with the mushroom mixture. Bring to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Stir in Parmesan cheese and season with salt and pepper to taste.
6. Combine cooked fettuccine and mushroom sauce, tossing to coat evenly.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spinach and Artichoke Fettuccine
A creamy and flavorful pasta dish that combines the richness of artichokes with the nutty taste of spinach.
Ingredients:
– 1 pound fettuccine pasta
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14 oz) artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; sauté until translucent.
3. Add artichoke hearts and cook for 2-3 minutes or until slightly tender.
4. Stir in spinach leaves and cook until wilted.
5. Combine cooked pasta, artichoke mixture, Parmesan cheese, and heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Chicken Bacon Ranch Fettuccine
Satisfy your cravings with this rich and creamy fettuccine dish, packed with tender chicken, crispy bacon, and a hint of ranch flavor.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 6 slices of cooked bacon, crumbled
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried parsley
– 1/4 tsp paprika
– Salt and pepper to taste
– 1 cup fettuccine pasta
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup ranch seasoning mix
Instructions:
1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add garlic and cook for 1 minute. Then, add crumbled bacon and cook until crispy, about 2-3 minutes.
4. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese, parsley, paprika, salt, and pepper.
5. Add cooked chicken back into the skillet and stir to combine with the creamy sauce.
6. Combine cooked fettuccine pasta with the chicken and sauce. Toss until well coated.
7. Serve hot, garnished with additional crumbled bacon if desired.
Cooking Time: 25-30 minutes
Lemon Garlic Fettuccine with Parmesan
Brighten up your pasta dish with the zesty combination of lemon, garlic, and parmesan. This simple yet flavorful recipe is perfect for a quick weeknight dinner.
Ingredients:
• 8 oz fettuccine
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 lemons, juiced (about 1/4 cup)
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to boil. Cook fettuccine according to package instructions until al dente.
2. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Remove from heat and stir in lemon juice.
4. Drain cooked fettuccine and add to the saucepan with butter mixture. Toss to combine.
5. Sprinkle parmesan cheese and season with salt and pepper as desired.
6. Serve immediately.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Basil Fettuccine
A flavorful and aromatic pasta dish that combines the sweetness of sun-dried tomatoes with the brightness of fresh basil.
Ingredients:
– 8 oz fettuccine pasta
– 1 cup sun-dried tomatoes, chopped
– 2 cups fresh basil leaves, chopped
– 3 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-low heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add chopped sun-dried tomatoes and cook for an additional 2-3 minutes or until they begin to release their flavors.
4. Stir in chopped basil leaves. Season with salt and pepper to taste.
5. Add cooked fettuccine to the skillet, tossing to combine with tomato-basil mixture. If the pasta seems dry, add some reserved pasta water.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Cajun Chicken Fettuccine
A spicy twist on a classic pasta dish, this Cajun Chicken Fettuccine combines the bold flavors of the Bayou with the comfort of creamy fettuccine.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 tablespoon Cajun seasoning
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 pound fettuccine pasta
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook fettuccine according to package instructions; set aside.
3. In a large skillet, heat Cajun seasoning and chicken over medium-high heat until cooked through. Remove from heat and let cool.
4. In the same skillet, add chopped onion and cook until translucent. Add garlic and cook for an additional minute.
5. Stir in heavy cream, Parmesan cheese, paprika, salt, and pepper. Bring mixture to a simmer and cook until slightly thickened.
6. Combine cooked fettuccine, chicken, and sauce. Toss until well coated.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Pesto Fettuccine with Cherry Tomatoes
This classic Italian dish combines the rich flavors of pesto sauce with the sweetness of cherry tomatoes and the creaminess of Parmesan cheese, all wrapped up in a deliciously simple fettuccine pasta recipe.
Ingredients:
– 8 oz fettuccine pasta
– 1/2 cup freshly made pesto sauce (see below for recipe)
– 1 pint cherry tomatoes, halved
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Pesto Sauce Recipe:
– 1 cup fresh basil leaves
– 1/3 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine pesto sauce, cherry tomatoes, and Parmesan cheese. Toss over medium heat for 3-4 minutes or until the cheese is melted and the tomatoes are tender.
3. Add cooked fettuccine pasta to the skillet and toss everything together until well coated.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Broccoli and Cheese Fettuccine
A comforting and flavorful pasta dish that combines the richness of cheese with the nutritional benefits of broccoli.
Ingredients:
– 8 oz fettuccine pasta
– 2 cups broccoli florets
– 2 tablespoons butter
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 1/2 cups chicken broth
– Salt and pepper to taste
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add broccoli and cook until tender, about 3-4 minutes.
3. Sprinkle flour over the broccoli and whisk to combine. Cook for 1 minute.
4. Gradually add chicken broth, whisking continuously to avoid lumps.
5. Bring mixture to a simmer and cook until thickened, about 2 minutes.
6. Stir in cheddar and Parmesan cheese until melted and smooth.
7. Combine cooked pasta with the broccoli-cheese sauce. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Spicy Sausage and Peppers Fettuccine
Get ready to spice up your pasta game with this bold and flavorful recipe that combines juicy sausage, crunchy peppers, and al dente fettuccine.
Ingredients:
– 12 oz fettuccine
– 1 lb spicy Italian sausage, casings removed
– 2 large bell peppers (any color), sliced
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook fettuccine according to package instructions; set aside.
2. In a large skillet, cook sausage over medium-high heat, breaking apart with a spoon as it cooks, until browned and cooked through.
3. Add peppers, onion, and garlic to the skillet; cook until vegetables are tender.
4. Stir in diced tomatoes, chicken broth, and oregano; bring to a simmer.
5. Combine cooked fettuccine and sausage mixture; toss to coat.
6. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Carbonara-Style Fettuccine
This classic Italian dish gets a creamy twist with our Carbonara-Style Fettuccine recipe. Rich and savory, it’s a perfect comfort food for any occasion.
Ingredients:
– 12 oz fettuccine pasta
– 2 tablespoons unsalted butter
– 3 large eggs
– 1 cup grated Parmesan cheese (freshly shredded is best)
– 1/4 cup chopped fresh parsley
– Salt and black pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, melt the butter over medium heat. Add the eggs and whisk until smooth. Remove from heat.
3. Gradually add the Parmesan cheese, stirring constantly. The mixture will thicken as you go.
4. Add the reserved pasta water in small increments to achieve a creamy consistency.
5. Combine cooked fettuccine, egg mixture, and chopped parsley. Season with salt and black pepper to taste.
6. Serve immediately, garnished with additional Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Roasted Garlic and Herb Fettuccine
A rich and flavorful pasta dish infused with the deep sweetness of roasted garlic and the brightness of fresh herbs.
Ingredients:
– 12 oz fettuccine pasta
– 3-4 cloves of garlic, peeled and chopped
– 2 tbsp olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss garlic with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook fettuccine according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted garlic, parsley, basil, and Parmesan cheese. Toss over low heat until the cheese is melted and well combined.
5. Add cooked pasta to the skillet and toss until coated with the garlic and herb mixture.
Cooking Time: 45-50 minutes
Fettuccine with Creamy Avocado Sauce
Rich and creamy, this unique sauce combines the goodness of avocados with the classic flavors of Italy.
Ingredients:
– 12 oz fettuccine pasta
– 3 ripe avocados, peeled and pitted
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine avocado, garlic, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy.
3. Add Parmesan cheese and blend until well combined.
4. Toss cooked fettuccine with the creamy avocado sauce until coated.
5. Season with additional salt and pepper to taste.
6. Garnish with fresh parsley leaves and serve immediately.
Cooking Time: 20-25 minutes
Seafood Medley Fettuccine
A flavorful and vibrant dish featuring a medley of seafood, tossed with fettuccine noodles and a hint of garlic butter.
Ingredients:
– 1 pound fettuccine noodles
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1/2 teaspoon lemon zest
– Salt and pepper to taste
– 1/2 cup mixed seafood (shrimp, scallops, mussels, clams), rinsed and patted dry
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add garlic; cook for 1 minute or until fragrant.
3. Add mixed seafood to the skillet; cook for 2-3 minutes or until lightly browned.
4. If using white wine, add it to the skillet and stir to combine. Cook for an additional minute.
5. Stir in lemon zest and season with salt and pepper.
6. Toss cooked fettuccine noodles with seafood mixture. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Bacon and Pea Fettuccine
A creamy, savory pasta dish that combines the richness of bacon with the sweetness of peas.
Ingredients:
– 12 oz fettuccine pasta
– 6 slices of bacon, diced
– 1 cup frozen peas
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
3. Add the minced garlic to the same skillet and cook for 1 minute until fragrant.
4. Add the frozen peas to the skillet and cook until thawed and tender.
5. Stir in the heavy cream and reserved pasta water. Bring the mixture to a simmer.
6. Combine the cooked pasta, bacon, and pea-cream sauce. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20 minutes
Fettuccine with Brown Butter and Sage
This classic Italian dish gets a rich and savory twist with the addition of brown butter and crispy sage leaves. A simple yet elegant pasta recipe perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound fettuccine
– 4 tablespoons (1/2 stick) unsalted butter
– 2 tablespoons chopped fresh sage leaves
– 1/2 teaspoon salt
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma (about 5 minutes).
3. Add the chopped sage leaves to the browned butter and cook for an additional minute.
4. Add the cooked fettuccine to the saucepan, tossing to combine with the brown butter and sage mixture. If needed, add some reserved pasta cooking water to achieve a creamy consistency.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20 minutes
Tomato Basil Cream Fettuccine
A classic Italian-inspired dish that combines the sweetness of fresh tomatoes with the richness of creamy sauce and the brightness of basil.
Ingredients:
– 1 pound fettuccine pasta
– 2 tablespoons olive oil
– 3 garlic cloves, minced
– 2 cups cherry tomatoes, halved
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute until fragrant.
3. Add cherry tomatoes and cook for 3-4 minutes until they release their juices and start to break down.
4. Pour in heavy cream and bring the mixture to a simmer. Let cook for 2-3 minutes until slightly thickened.
5. Stir in Parmesan cheese, basil, salt, and pepper. Toss cooked fettuccine with the tomato sauce, adding some reserved pasta water if needed.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Fettuccine with Garlic White Wine Sauce
This creamy pasta dish combines the richness of garlic and white wine with the simplicity of fettuccine noodles, making it a perfect choice for a weeknight dinner or special occasion.
Ingredients:
– 12 oz fettuccine
– 3 cloves garlic, minced
– 1/2 cup white wine (dry)
– 1/4 cup chicken broth
– 2 tbsp butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Pour in white wine and chicken broth. Simmer for 2-3 minutes until sauce has slightly thickened.
4. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Combine cooked fettuccine and garlic-white wine sauce. If sauce seems too thick, add reserved pasta water.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Truffle Oil Fettuccine with Mushrooms
A decadent and earthy pasta dish that combines the richness of truffle oil with the savory flavor of sautéed mushrooms.
Ingredients:
– 8 oz fettuccine
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 tbsp olive oil
– 1 tsp truffle oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook for 3-4 minutes or until they release their moisture and start to brown.
3. Add the truffle oil and stir to combine. Cook for an additional minute.
4. Add the cooked fettuccine to the mushroom mixture, tossing to combine. If needed, add some reserved pasta water to achieve a creamy consistency.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in a creamy pasta paradise! We’ve gathered 20 mouth-watering fettuccine recipes that are sure to satisfy your cravings. From classic Alfredo to seafood medley, and from garlic butter shrimp to truffle oil mushrooms, these dishes offer a variety of flavors and textures to suit every taste. Whether you’re a fan of rich and creamy sauces or light and zesty options, there’s something for everyone in this collection of fettuccine recipes.