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alfredo sauce

post #1 of 15
2/11/06 at 1:37pm
Thread Starter 
i am looking for a fabulous alfredo sauce recipe!! i would appreciate your help:)
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post #2 of 15
2/11/06 at 3:51pm
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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post #3 of 15
2/13/06 at 3:27pm
Talk about a heart attack on a plate! But what a way to go:roll:

Jock
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post #4 of 15
2/14/06 at 4:19am
Jock:

If you have it with a glass of wine it counterbalances the cholesterol ;)

Mark
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post #5 of 15
2/14/06 at 9:56am
thankxxxxxxxxxxxxxxxxxx alot
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post #6 of 15
2/14/06 at 10:58am
And no, that's not cream colored wax coating the bottom of your cold plate. ;)
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post #7 of 15
2/14/06 at 3:09pm
OK, so if I have it with 2 or 3 glasses of wine it could actually be healthy. Right?:beer:

Jock
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post #8 of 15
2/14/06 at 3:23pm
Ah, now you see the light!

:smoking:

Mark
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post #9 of 15
2/14/06 at 7:27pm
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!
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post #10 of 15
2/14/06 at 9:10pm
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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post #11 of 15
2/25/06 at 12:35pm
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.
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post #12 of 15
2/25/06 at 1:20pm
My recipe is basically the same as Tyler Florence's of the food network, only with more cheese.

http://www.foodnetwork.com/food/reci..._16777,00.html

Mario Batalli just uses butter and cheese:

http://www.foodnetwork.com/food/cda/...L-PAGE,00.html

Mark
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post #13 of 15
6/29/07 at 4:54pm
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?
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post #14 of 15
6/29/07 at 5:20pm
or use ghee

no need for eggs in alfredo sauce
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post #15 of 15
6/29/07 at 6:22pm
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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