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Thread: Alfredo Sauce recipie??

  1. #21
    Senior Member wenus2's Avatar
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    I melt 1 stick of butter in a saucepan, add 2 cloves minced garlic and let it simmer on low for a bit to infuse the flavor. Then I add 1 pint of heavy whipping cream and warm over medium heat, once hot I slowly fold in 1 cup of freshly grated Reggiano (it not freshly grated it doesn't melt as well). It will seem a little thin at first, but thickens in a few minutes. Finish it off with several grinds of white pepper and a pinch of nutmeg and pour over hot fettuccini noodles.

    I find that the timing of all of this works out really well with the cook time of pasta (3min). When I add my fresh pasta to the water at the same time I add my garlic to the butter, dinner is less than 5 minutes from being on the table.

    This is a very rich and creamy sauce, just what you were looking for I believe. Thinking about it makes my mouth water and my gallbladder hurt at the same time.
    Dump some shrimp scampi on top of this and I am in heaven.
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  2. #22
    Senior Member wenus2's Avatar
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    I guess I took forever to write that.

    Looks like Francesco uses pretty much the same recipe, its a good one.
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  3. #23
    much more awesomer
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    GMTA

    I don't add garlic, but that sounds darn tasty, too.
    Francesco
    Unskilled flunky

  4. #24
    I may try this today to go with my steak

  5. #25
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    Oh, it's a bit rich for pairing up!

    My oldest best friend and I call this KMN food. As in: slouched back in the chair saying, "Kill me now..." Then again, I've always thought the recipe amount of 100 grams of pasta per serving to be a crock of siht. For red sauce pasta my dad and I always had 225+ g each (and we've always been skinny); for Alfredo maybe 150 to 200 g each.
    Francesco
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  6. #26
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    Steak and Fettuccine Alfredo, that'll put you in a food coma for sure. Just add some garlic toast and you're set.

    Steak also pairs well with Alfredo enriched with bleu cheese

  7. #27
    Didn't get to the grocery store, so I'm doing steak and cheesy mashed potatoes I can't stand Blue Cheese for some reason??

  8. #28
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    Steak with Boursin and port reduction, perhaps?
    Francesco
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  9. #29
    Went to the store. Parm Reggiano, Asiago and Fontina cheeses, Shitake Mushrooms, heavy cream, fettucine noodles and garlic/herb/wine marinade for the chicken breast tenderloin. Gonna be a good dinner!!!

  10. #30
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    Sounds great!

    OT: is there a reason I can't edit my posts in this thread? I just noticed the HTML entities for the fractions (½ and ¾) I was typing in one post did not work for some reason but I can't edit them now.
    Francesco
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