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02-11-2006, 03:37 PM
|  | Registered User Culinary Experience: At home cook | | Join Date: Feb 2006 Location: California
Posts: 31
| |  alfredo sauce
i am looking for a fabulous alfredo sauce recipe!! i would appreciate your help |
02-11-2006, 05:51 PM
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Four oz., (one stick) of butter, two cups heavy cream, and two cups of Parmesan cheese. Melt the butter in the cream and bring to a simmer. Incorporate the cheese and season with salt and pepper. Cook your pasta until it is just a minute or two from being done and then finish it in the sauce.
Mark
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02-13-2006, 05:27 PM
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Talk about a heart attack on a plate! But what a way to go 
Jock |
02-14-2006, 06:19 AM
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Jock:
If you have it with a glass of wine it counterbalances the cholesterol 
Mark
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Salad is the kind of food that real food eats. |
02-14-2006, 11:56 AM
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thankxxxxxxxxxxxxxxxxxx alot |
02-14-2006, 12:58 PM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
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And no, that's not cream colored wax coating the bottom of your cold plate. |
02-14-2006, 05:09 PM
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OK, so if I have it with 2 or 3 glasses of wine it could actually be healthy. Right? 
Jock |
02-14-2006, 05:23 PM
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Ah, now you see the light! 
Mark
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Salad is the kind of food that real food eats. |
02-14-2006, 09:27 PM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
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Mark, interesting recipe. That's not the way I am familiar with (That in itself mind you means nothing!)
Without using specific measurements if you really want the cholesterol experience, go with the liason!
Reduce a couple of cups o' cream to about 2/3'ds. Temper a liason of egg yolks and cream and add over low heat. Stir to thcken, add your cheese and season with s&wp and a bit of freshly grated nutmeg. MMM.... the wifes favorite! |
02-14-2006, 11:10 PM
|  | ChefTalk Supporter Culinary Experience: At home cook | | Join Date: Nov 2004 Location: Joliet, Ill.
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Only thing I'd add is to use a high butter-fat pasteurized heavy cream, rather than Ultra-Pasteurized.
Yum...yum
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So please take any advice I give with a grain of salt (it'll taste better) |
02-25-2006, 02:35 PM
| | Banned Culinary Experience: Professional Chef | | Join Date: Jan 2006
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One restaurant I was at we made alfredo to order in a similar fashion to what Chrose descibed. IN a medium saute pan, start with about a half cup of heavy cream. season with s&p and fresh grated nutmeg and bring to rolling boil. Very quickly now, add your hot el dente pasta of choice, a good handful of romano/parm chz. and an egg yolk in the middle of the chz. When the cream comes back to boil, "spin" the yolk quickly through the chz. into the hot cream. It's perfect, though not the original alfredo which I understand was just chz. and butter. |
06-29-2007, 06:54 PM
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Hi all,
I've been trying to make a good dish of fettucine alfredo at home, but always run into the same problem - when added, the eggs sort of curdle and thicken. Then, the texture of the sauce is ruined - it is almost as if it is infused with scrambled eggs.
I have tried beating the eggs, low heat, and thoroughly stirring, but the problem persists.
Any suggestions? |
06-29-2007, 07:20 PM
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or use ghee
no need for eggs in alfredo sauce
Last edited by OregonYeti; 06-29-2007 at 07:22 PM.
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06-29-2007, 08:22 PM
|  | Registered User Culinary Experience: Food Writer | | Join Date: Jun 2007 Location: Montréal, Québec, Canada
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Quote:
Originally Posted by pbnritz  ...when added, the eggs sort of curdle and thicken. Then, the texture of the sauce is ruined - it is almost as if it is infused with scrambled eggs.
I have tried beating the eggs, low heat, and thoroughly stirring, but the problem persists.
Any suggestions? | Learn to temper your eggs... add 1 tbsp of hot sauce to your cold beaten eggs and whisk immediately. Add 1 tbsp more, whisk. Repeat 2 more times. The eggs will warm without curdling. This way you relaxe the proteins of the eggs by heating them slowly so that they won't seize (curdle) in the hot sauce.
Try making your sauce without the eggs. Beat your eggs separately set aside. Cook your pasta, drain, shake a little then add back to the empty still warm pot. Temper the eggs first then add them to the sauce and pasta. Start tossing the pasta and sauce. You will notice that the sauce will thicken after 1 to 2 min. (if it gets to thick add milk or cream to thin). The warmth of the pasta and sauce is enough to cook the egg and thicken the sauce.
For me it comes out perfect every time.
Luc H.
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