From Fine Cooking Magazine

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.

Fresh Egg Pasta

From Swanson Broth & Stock

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.

Linguine with Creamy Alfredo Sauce

From Betty Crocker

So much flavor from such a simple sauce. This classic Alfredo made of butter, cream and Parmesan cheese is perfect for fettuccine.

Fettuccine Alfredo

From Family Circle

Here' a low-fat recipe for the classic pasta dish made with cream, eggs, and bacon. With the aid of fat-free half-and-half, egg substitute, and turkey bacon, each serving has only 7 grams of fat. Enjoy!

Fettuccine Carbonara

From Campbell's

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.

Seafood Tomato Alfredo

From Better Homes and Gardens

An Italian pasta favorite with a traditional creamy white sauce that blends Parmesan cheese and whipped cream.

Fettuccine Alfredo

From Betty Crocker

Add an Italian twist to hamburger casserole. Tomatoes, fettuccine noodles and lots of cheese create a one-dish dinner complete with veggies.

Italian Fettuccine Pie

From Campbell's

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.

Turkey and Broccoli Alfredo

From Better Homes and Gardens

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.

Lobster and Asparagus Alfredo

From Better Homes and Gardens

When prosciutto, Italian for air-dried rather than smoked ham, isn't available, cook two extra slices of bacon instead. This rich and creamy pasta dish is as good or better than the popular restaurant version.

Classic Fettuccine alla Carbonara

From Betty Crocker

Wow! Healthifying this dish cut cholesterol and sodium by more than half from the original recipe. It also has 65% less fat, 71% less sat fat, and 36% fewer calories.

"Healthified" Fettuccine Alfredo

From Family Circle

Whether for family dinners or potlucks, chicken casseroles are always a winner. This chicken and spaghetti favorite is made extra cheesy with a blend of Swiss, cheddar, and Parmesan cheese.

Three-Cheese Chicken Tetrazzini

From Fine Cooking Magazine

I drizzle on a bit of extra-virgin olive oil to finish this pasta.

Fettuccine with Shrimp & Garlic

From Family Circle

This low-fat pasta recipe calls for tossed shrimp with fettuccine and a creamy Alfredo sauce made with fat-free half-and-half.

light fettuccine alfredo with shrimp

From Campbell's

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!

Creamy Pork Marsala with Fettuccine

From Betty Crocker

Try this spring vegetable fettuccine recipe from Betty Crocker.

Spring Vegetable Fettuccine

From Better Homes and Gardens

Mustard, onion, and garlic add zest to this upscale version of the classic turkey a la king.

Creamy Turkey Dijon

From Pace Salsa & Picante

This sweet and spicy salad features cooked chicken and fettuccine coated with a kicked-up combination of Pace® Picante Sauce, peanut butter, honey, orange juice, soy sauce and ginger, served on mixed salad greens topped with chopped red pepper and cilantro.

Thai Chicken Fettuccine Salad

From Prego Italian Sauce

Sauteed ham and onion stirred into mushroom-laced tomato sauce dresses hot pasta.

Fettuccine Al Fresco

From Fine Cooking Magazine

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.

Fettuccine Primavera

From Better Homes and Gardens

Baby-food carrots help make this souffle golden and save you time in the kitchen.

Golden Fettuccine Souffle

From Better Homes and Gardens

Nuts add a pleasing texture to pasta dishes. Add 3/4 cup of your favorite kind to the pasta--or add a mixture of nuts if you can't decide!

Fettuccine with Mixed Nuts

From Food & Wine

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.

Rabbit Ragout with Soppressata and Pappardelle

From Better Homes and Gardens

Shrimp, vegetables and flavor-packed pasta coated with a creamy basil and lemon sauce create this one dish dinner.

Summertime Pasta

From Better Homes and Gardens

Everyone will give a thumbs-up to this toss-and-serve combo of pasta, carrot, olives, and a basil-and-garlic vinaigrette.

Mediterranean Pasta Salad