This flat, wide noodle can be used in all types of recipes ranging from soups and salads to main dish meals. Known best for the rich and creamy fettuccine alfredo dish, try these additional recipes that set this noodle apart from the rest.See Popular Fettuccine Recipes
If you've never tried pork chops served over pasta, you should give this tasty and simple dish a try...you'll see that the mushroom-wine sauce ties the ingredients together beautifully. Your family will love it!
Try this spring vegetable fettuccine recipe from Betty Crocker.
You can really taste the garlic and Parmesan cheese flavors in this creamy, quick-cooking pasta dish because the sauce is made with chicken stock instead of cream.
We admit that homemade pasta isn't exactly weeknight friendly, but it's absolutely worth learning how to make fettuccine, because dried boxed noodles don't hold a candle to the rich flavor of fresh pasta. It's a skill you'll be very happy to have when a special occasion rolls around or you have some time on a weekend to cook up a deeply satisfying Sunday supper.
I can't argue with Joyce Goldstein when she says fresh homemade egg pasta is the best choice for making her classic lasagne. I have yet to find a store-bought pasta that matches the rich flavor and light, ethereal texture of good homemade pasta. Making your own pasta takes a bit of time--the dough is fast to make, but rolling it into thin sheets takes about 45 minutes (though it goes faster with practice). You'll need a food processor, a pasta rolling machine, and lots of kitchen towels and counter space for laying out your pasta sheets.
So much flavor from such a simple sauce. This classic Alfredo made of butter, cream and Parmesan cheese is perfect for fettuccine.
One fresh or frozen lobster tail weighing 10 to 12 ounces yields just the right amount of cooked meat for this richly sauced pasta dish.
There is so much flavor packed into such an easy sauce. Make this Italian classic for your next meal with this cream and Parmesan sauce.
Turkey breast tenderloins take a trip to Asia with help from a flavorful made with hoisin sauce, soy sauce and fresh ginger.
An Italian pasta favorite with a traditional creamy white sauce that blends Parmesan cheese and whipped cream.
This quintessential springtime pasta includes lots and lots of fresh herbs, as well as leafy greens. The specific vegetables and herbs used are up to you; choose what looks best at the market.
Heavy cream teamed with Parmesan and nutmeg makes a flavor-rich sauce for this pasta recipe. The combination of plain and spinach fettuccine, peas, sun-dried tomatoes, and prosciutto, adds color and flavor.
Hot linguine is topped with a creamy tomato and mushroom sauce that is studded with chunks of tender white fish to make this luscious and satisfying fish dish.
Turkey, broccoli and linguine team up with a creamy sauce made with Campbell's® Condensed Cream of Mushroom Soup and Parmesan cheese, for a family-pleasing dinner.
This beef and pasta recipe can be made ahead and frozen for up to one month.
Tom Colicchio learned to cook using Jacques Pepin's 1976 La Technique and 1979 La Methode. The books' lessons came in handy during an apprenticeship at the Hotel de France in Gascony, in southwest France. One morning, Colicchio showed up for work after a long night of drinking. "The chef took one look at me, said 'I have a job for you' and pointed at a box with a big, dead hare in it. Luckily, Jacques had written about prepping rabbit, so I knew what to do." Colicchio (an F&W Best New Chef 1991) perfected the dish below when he was working at Manhattan's Gramercy Tavern, braising the tender rabbit with sweet tomatoes, spicy soppressata, and olives.