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Thread: Alfredo Sauce recipie??

  1. #11
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    I suspected as much. 2% is the killer -- needs to be cream. Also, put in the cheese at the end to melt it, or it will spearate. You just want it to warm and melt; it does not need to be cooked.
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    David (WildBoar's Kitchen)

  2. #12
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    I forgot to say that you add a bit of fresh grated nutmeg to the sauce and I like mine with lots of fresh ground black pepper too!

  3. #13
    Great tips guys, thanks!!!

  4. #14
    Senior Member Keith Neal's Avatar
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    Mario Batali's recipe is interesting. For 1 1/4 pounds of pasta dough made into fettuccine and cooked, placed in a bowl, mix in 1 stick cubed of unsalted butter and 1/4 cup grated Parmigiano-reggiano. Loosen with pasta water as necessary, salt and pepper. Simple and delicious.
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  5. #15
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    Quote Originally Posted by Keith Neal View Post
    Mario Batali's recipe is interesting. For 1 1/4 pounds of pasta dough made into fettuccine and cooked, placed in a bowl, mix in 1 stick cubed of unsalted butter and 1/4 cup grated Parmigiano-reggiano. Loosen with pasta water as necessary, salt and pepper. Simple and delicious.
    It is interesting, but I don't know if I'd call it Alfredo sauce. It's more like what I know as pasta al burro (pasta with butter and parmesan cheese sauce).

  6. #16
    Senior Member Keith Neal's Avatar
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    Mario says it was reportedly invented in Rome in the 20th century specifically for American actors. Then the American version got creamy, I guess.

    I don't recall seeing pasta al burro in Italy. Is it a standard dish there?
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  7. #17
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    I'll tell you I'm dying for some real alfredo, but in my current means to be healthy/less cal I'm left with a cauliflower "alfredo" .

    So for anyone thats interested which probably won't be many.

    Boil cauliflower until tender.
    in a pan combine olive oil, garlic, mushrooms and onions.
    Once cooked combine, all above + almond mik in blender and blend till smooth. Add S&P and lemon juice to taste.

    Serve over anything. I mean anything, I seriously enjoy this with steak and potatoes a lot.

    Theres also a nice cashew variant of this.

  8. #18
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by cnochef View Post
    Good Alfredo sauce is simply 35% whipping cream reduced by half with the best Parmigiano Reggiano cheese possible. Make sure you are using authentic DOC cheese, I get mine from a local cheese monger that ages it a further 24 months for extra sharpness. If you make it properly with quality ingredients, it will not be watery and will be plenty sharp.
    Wow that sounds too easy will definitely be trying that soon. Whipping cream and parmigiano reggiano microplaned and reduced by half. Great tip. Thanks so much. I make a similar sauce whipping cream,Parmesan,Romano, stick of butter, reduced then a little flour to thicken.

  9. #19
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    Quote Originally Posted by cnochef View Post
    Good Alfredo sauce is simply 35% whipping cream reduced by half with the best Parmigiano Reggiano cheese possible. Make sure you are using authentic DOC cheese, I get mine from a local cheese monger that ages it a further 24 months for extra sharpness. If you make it properly with quality ingredients, it will not be watery and will be plenty sharp.
    This.

    I've been making it the same way since I was in my teens, using a cheater recipe. "Real" Alfredo is simply pure fresh sweet butter and Parmigiano Reggiano cheese. Unfortunately, most commercial butters available in supermarkets are too low in fat to combine properly with the cheese and render a creamy sauce. The cheater recipe uses heavy (35%) cream reduction. I've been winging it for the last 20 years or so, but IIRC for 500 g of fettucine (four normal servings): melt ½ cup (one stick) of sweet butter over medium flame, then add 1 cup of heavy cream and bring to a simmer for a couple of minutes. Add ¾ cup of finely-grated Reggiano and stir until completely incorporated. Put well-drained al dente pasta into the sauce pan (still over heat) and toss well coat. Dish up. Add more Reggiano to taste.

    These days I don't make the sauce separately, instead under-cooking the fettucine by a minute and making the sauce in the same pot as the drained pasta.
    Francesco
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  10. #20
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    Quote Originally Posted by cnochef View Post
    It is interesting, but I don't know if I'd call it Alfredo sauce. It's more like what I know as pasta al burro (pasta with butter and parmesan cheese sauce).
    Yes, but "Alfredo" doesn't really exist as a dish in Italy; it is indeed known anywhere in Rome as "pasta al burro." I remember ordering it as a pasta course at Al Girarrosto Toscano near the Villa Borghese and they scratched their heads until I ordered it as past'al burro... doppio!
    Francesco
    Unskilled flunky

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