(Truffled) Walnut Cream SauceI'm not sure how you make your "Alfredo," but it doesn't have to be thick. Thick comes from over-reduction, too much cheese (typical), or emulsifying an egg -- which is fine, but intentional.
If the problem is too much cheese, but you like the cheese (and why not?)... Reduce the amount of cheese in the sauce by a third, add half the balance to the top of the pasta after it's tossed, and passing the cheese bowl at service to allow your guests the final over-indulgence. At any rate, the proper consistency for an Alfredo, at least the way Alfredo's in Rome intended it, is not much stiffer than a nappe.
Want to know more about how Alfredo did it, back in the day? :rolleyes: Too bad. :eek: Alfredo's used spinach fettuccine, made the sauce table side on a spirit burner (not much reduction), and tossed the pasta with golden spoons before serving.
Anyway, all that cheese is a bit much for pumpkin -- not to mention gooey -- not to mention not a particularly good friend of the pumpkin.
I might go with something more like a walnut cream sauce. There are a bunch of recipes running all over the web, and you should look at them. However, I recommend something more like this:
(BARELY TRUFFLED) WALNUT SAUCE
1 pt. heavy cream
4 oz walnut pieces, toasted, chopped
1/2 tsp salt
1 grating of nutmeg
2 tbs cold butter in four pieces
1 tbs white truffle oil
A little flat leaf parsley, chopped.
Bring 1 pint heavy cream to the boil. Reduce to a simmer and add the walnuts and salt. Allow to simmer for five minutes. Grate a dusting of nutmeg over the top of the sauce. Whisk the first two pieces of butter into the sauce, adding the second just before the first is fully incorporated. Remove from the heat, Whisk in the third and fourth pieces of butter, using residual heat to melt the butter, this gives the sauce structure and gloss. Add the truffle oil and parsley, and serve immediately.
Fresh truffle, canned truffle, or canned truffle juice are better than truffle oil. Use it if you got it. White truffle is "better" than black for this dish, but let's not get silly. if you don't have truffle oil the sauce will still function. Truffle = good.
Let me know what you think,
PS Standard disclaimer: It's an original recipe. I may use it for a book I'm writing. If you share or reproduce it, don't do it for profit, and please credit me as Boar D. Laze. Tanx