17 Easy Fettuccine Recipes You Can Make On A Weeknight (2024)

FAQs

What is fettuccine best used for? ›

Fettuccine pasta is a long, strand-like pasta that is often served al dente with a creamy, dairy-based sauce, such as the popular Fettuccine Alfredo. It works well with protein-based meals where chicken or another meat is a featured ingredient. Fettuccine originated and popular in Roman and Tuscan cuisine.

As a rule of thumb, try not to jump more than one pasta shape away when looking for substitutions. So if your recipe calls for spaghetti and you don't have any, linguine will work just fine but fettuccine will likely be too thick.

Fettuccine is made from egg and flour and is very easy to make at home, especially with a pasta machine. Fettuccine is often described as being one of the first types of pasta made, with the long noodles rolled out and hand-cut. To make the dough, flour and eggs are worked together, with a little water if needed.

There is no big difference in that! Fettuccine alfredo is a shape of pasta used, mixed with alfredo sauce! The difference might be the extra ingredients used in the sauce that accompanies fettuccine: some people use onion and/or garlic, and omit nutmeg and others use herbs of their like.

You could just add garlic powder, sure, but quickly sautéeing fresh garlic while your pasta cooks is a great way to layer flavor. Resnick likes to add spinach as a way to cut the richness of the sauce. Add a tablespoon or so of olive oil and a few cloves of minced garlic in a sautée pan over medium heat.

As a general rule, pair the heartier sauces with the wider noodles: Wide ribbons like pappardelle pair well with rich, meaty sauces while the thinner flat noodles, like fettuccine or linguine, are best paired with simple cream sauces like Alfredo or delicate proteins like seafood.

Because the Alfredo sauce is cream based with Parmesan cheese I would recommend chicken, shrimp (or other fresh seafood). Sautee with garlic, salt and pepper, and maybe roasted red pepper and parsley to finish. Beef or pork would have a stronger flavor and not compliment the Alfredo as much in my opinion.

The best dishes to serve with Fettuccine Alfredo are sauteed vegetables, sausage and peppers, bacon-wrapped asparagus, cabbage soup, broccoli, crispy tofu, boiled potatoes, meatballs, bread rolls, and grilled shrimp.

Yes, you absolutely can substitute noodles for pasta, and vice versa, in a recipe. While it is up to personal preference, note that egg noodle recipes typically suggest cooking the noodles until they are soft and tender, while pasta recipes recommend cooking the pasta al dente (slightly firm).

Is linguine and fettuccine the same thing? ›

Linguine and fettuccine are similar types of pasta but differ mainly in their shape and ingredients. Linguine is a flat but narrow noodle made from a mixture of flour and water, while fettuccine is a flat and wide noodle made of eggs and flour.

The word pappardelle comes from the verb pappare, meaning “to gobble up”. This is likely in reference to both the delicious nature of the pasta, as well as the less-than dignified manner in which it is consumed!

One of our favorite dishes is Pasta Carrabba – fettuccine alfredo with grilled chicken, sautéed mushrooms, and peas. We love everything about this dish. This homemade version is just as good, if not better than the original!

For authentic "al dente" pasta, boil uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.

The ingredients and shape of fettuccine noodles make them an ideal pairing for creamy sauces. So why do we call it “Alfredo” pasta? Simple: a man named Alfredo di Lelio invented it. Di Lelio came up with this famous dish right here in Rome in 1908.

Worst Junk Food #2: Fettuccine Alfredo

With only three ingredients (cream, butter, and cheese), the dish can contain 50 grams of saturated fat, which raises LDL (bad) cholesterol.

Does each shape have a different taste? No. All Italian pasta is made with durum wheat and all the shapes have the same taste. The reason why there are so many different shapes it's because each shape fits well with certain sauces (dry, creamy, chunky, etc) so they are matched accordingly.