Pasta Fettucini makes for great pasta salads in a foodservice establishment. Fettuccine Alfredo is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta and meat.
Here is a great fettucini alfredo recipe from betty crocker.
8 oz uncooked fettuccine
1/2 cup butter or margarine
1/2 cup whipping cream
3/4 cup freshly shredded Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black or white pepper
Chopped fresh parsley
1. In large sauce pot, cook fettuccine as directed on package.
2. While fettuccine is cooking, in 2-quart saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper.
3. Drain fettuccine; return to sauce pot. Pour sauce over warm fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.
Mmm, Alfredo! But without all the fat? Sure! Just substitute evaporated fat-free milk for the whipping cream and use a reduced-fat Parmesan cheese blend to slash the fat in half. Make it even heartier. This rich pasta dish becomes the base for other flavorful dishes when you add cut-up cooked poultry, meat and veggies. Garnish with fresh herb sprigs. Grilled chicken breast, cut into strips, makes a great addition to this dish. Sauté uncooked deveined peeled shrimp with garlic and a little seafood seasoning, then toss with the sauce and fettuccine.