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Fettuccine Faves - 57 recipes

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DIRECTIONS In a large pot of salted boiling water, cook fettuccine according to package directions until al dente

  • 12 oz. fettuccine
  • 3 tbsp. butter
  • 2 garlic cloves, minced
  • 3 tbsp. flour
  • 1 3/4 c. milk (preferably whole)
  • 1/2 c. chicken broth
  • 2 tbsp. cream cheese, softened
  • 1 c. shredded mozzarella
  • Juice of one lemon
  • 1 (14 oz) can artichoke hearts, chopped
  • 2 c. baby spinach
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. chopped parsley
  • pinch red pepper flakes
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Cook fettuccine in boiling salted water until tender

  • 1 lb fettuccine
  • 6 egg yolks lightly beaten
  • 1 pint Half and Half cream
  • 2 oz butter
  • 1/2 lb white turkey cooked and julienne cut
  • black pepper freshly ground, to taste
  • salt, to taste
  • 4 oz Parmesan cheese freshly grated
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Bring a large pot of lightly salted water to a boil

  • 24 ounces dry fettuccini pasta
  • 1 cup butter
  • 3/4 pint heavy cream
  • salt and pepper to taste
  • 1 dash garlic salt
  • 3/4 cup grated Romano cheese
  • 1/2 cup grated Parmesan cheese
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Food and Wine

  • 1 pound asparagus
  • 3/4 pound fettuccine
  • 4 tablespoons butter, cut into pieces
  • 1 cup heavy cream
  • Pinch grated nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon fresh-ground black pepper
  • 1/2 cup grated Parmesan cheese, plus more for serving
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1. Heat butter and half-and-half in 2 quart saucepan over low heat until butter is melted

  • 1/4 cup butter or margarine
  • 1/2 cup half-and-half, fat free
  • 1/2 cup gruyere cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1 clove garlic, finely chopped
  • 8 ounces fettuccine
  • 2 tablespoons olive oil
  • 1/2 cup gorgonzola cheese, crumbled
  • 1/2 cup mozzarella cheese, shredded
  • 1 tablespoon Italian parsley, coarsely chopped
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By

Rachael Ray

  • For the fettuccine:
  • 2 heads cauliflower, cut into florets
  • Olive oil spray or extra-virgin olive oil (EVOO), for drizzling
  • 3 tablespoons Za'atar spice blend, store-bought or see recipe below
  • Salt and white pepper or finely ground black pepper
  • 1 cup milk or low-fat milk
  • 2 tablespoons butter
  • 2 large cloves garlic, crushed
  • A little freshly grated nutmeg, to taste (1/16 to ⅛ teaspoon)
  • 1 cup grated Parmigiano-Reggiano cheese
  • 12-16 ounces fettuccine
  • For the za'atar:
  • ¼ cup ground sumac
  • 3 tablespoons toasted sesame seeds
  • 3 tablespoons za'atar leaves (optional)
  • 3 tablespoons dried dill
  • 3 tablespoons dried parsley
  • 2 tablespoons dried marjoram or oregano
  • 2 tablespoons granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
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DIRECTIONS In a large pot of salted boiling water, cook pasta according to package directions until al dente

  • 12 oz. fettuccine
  • Kosher salt
  • 1 lb. sirloin steak
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 2 garlic cloves, minced
  • 2 tbsp. all-purpose flour
  • 2 c. milk
  • 1 tbsp. freshly chopped parsley
  • 1/2 c. freshly grated parmesan
  • 1 1/2 c. halved cherry tomatoes
  • 2 c. baby spinach
  • Balsamic glaze, for drizzling
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Yummmmm - 2 People

  • - 10 oz fettuccini
  • - 1/2 cup butter
  • - 3/8 pints or 14 tbsp or 7/8 cup heavy cream
  • - salt and pepper to taste
  • - minced garlic to taste
  • -dash of garlic salt
  • - 3/8 cups grated romano cheese
  • -1/4 cup grated parmesan cheese
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Use a heavy skillet to melt the butter and cook the shallot, stirring until softened

  • 1/2 cups minced shallot
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 3/4 pound fresh morels rinsed, patted dry, trimmed, and quartered
  • 1/2 cup heavy cream
  • 6 ounces mild goat cheese (like Montrachet)
  • 1/4 pound asparagus washed, trimmed, and cut into 1/2" pieces
  • 2 tablespoons minced fresh chives
  • 3/4 pound fettuccine prepared according
  • to package instructions
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Fettuccine With Morels, Asparagus, And Goat Cheese Spinach & Artichoke Fettuccine Alfredo