Having worked in a few italian restaurants, I never saw any italians use
cream in alfredo or carbonara.....they would take the pasta from the water
leaving a generous amount of water in the pan, add butter, a whole egg, parmesan, and perhaps nutmeg, but rarely. Vigorously stir until the whole thing came together....If done that way, its definitely an ala minute preparation. Run of the mill cream sauces???? I have started doing something a little different....I brown about a quarter pound of butter in a large sauce pot....add 6 quarts of heavy cream, then, burr mix 3 pounds of
cream cheese into the simmering cream, lightly, but, lightly, thicken with just a little cornstarch slurry.....That I use for bases in alfredo sauce, mac'n'cheese, truffled mac'n'cheese, creamy spinach, etc.....next time make a sauce similar to that and add your cheese each time you make pasta....sauce keeps for a few days in the refrigerator....great for lasagna, great for soup base, great for a lot.....it just seems to be a fresher end product...smooth, rich, and not as fat....good luck.....  |