ISO: ISO I want to make Fettucini AlFredo so I did a search for a recipe. There are>>>
- Thread starter orchid
- Start date
In Search Of:
Here's a classic recipe for Fetucini Alfredo
http://recipes.lidiasitaly.com/ProductDetails.aspx?productID=740
http://recipes.lidiasitaly.com/ProductDetails.aspx?productID=740
O, here's what I do...
Not sure what your quantity needs are, but this works for about 1/2 pound of pasta (2 folks):
1 pint container of heavy cream
1/4 C grated fresh parmesan cheese
1/4 C soft butter
fresh grated pepper
Stress test
Cardiologist on call
Lipitor chaser
In a heavy sauce pan, simmer cream until 1/2 reduced (thick enough that you can draw your finger across the back of a spoon dipped in it and the line will stay there).
Make your pasta.
When it is cooked and drained, take the hot cream off the burner, sprinkle cheese over the cream, swirl the pan to melt, then add 4 soft Tbl of butter and swirl it again--remember, NOT OVER DIRECT HEAT. I'm shouting because it took me three greasy renditions before I realized the trick: Cream and butter (thanks again, CathyZ) can take heavy heat; cheese can not. It will separate if you do.
I especially like this over mounds of sauteed veggies in the pasta.
Über version: if you have a good source for Italian sausage, cook it, toss it in the processor to mince, then add at the end of the recipe. Dear Lord, you may as well hand out aorta corks with the after-dinner mints.
Not sure what your quantity needs are, but this works for about 1/2 pound of pasta (2 folks):
1 pint container of heavy cream
1/4 C grated fresh parmesan cheese
1/4 C soft butter
fresh grated pepper
Stress test
Cardiologist on call
Lipitor chaser
In a heavy sauce pan, simmer cream until 1/2 reduced (thick enough that you can draw your finger across the back of a spoon dipped in it and the line will stay there).
Make your pasta.
When it is cooked and drained, take the hot cream off the burner, sprinkle cheese over the cream, swirl the pan to melt, then add 4 soft Tbl of butter and swirl it again--remember, NOT OVER DIRECT HEAT. I'm shouting because it took me three greasy renditions before I realized the trick: Cream and butter (thanks again, CathyZ) can take heavy heat; cheese can not. It will separate if you do.
I especially like this over mounds of sauteed veggies in the pasta.
Über version: if you have a good source for Italian sausage, cook it, toss it in the processor to mince, then add at the end of the recipe. Dear Lord, you may as well hand out aorta corks with the after-dinner mints.
Here's a link from rvb's Reduced fat version (from Gail's)
http://63.123.232.200/HyperNews/get/archive_swap19301-19400/19332.html
http://63.123.232.200/HyperNews/get/archive_swap19301-19400/19332.html
Keep it simple, orchid- it is not supposed to be a complex sauce
I make mine sort of like Marilyn does except I start by melting butter then adding cream and reducing it until it coats a wooden spoon then I add a twist or two of fresh nutmeg. I coat the pasta and then toss with parmesan.
I make mine sort of like Marilyn does except I start by melting butter then adding cream and reducing it until it coats a wooden spoon then I add a twist or two of fresh nutmeg. I coat the pasta and then toss with parmesan.
richard-in-cincy
Well-known member
It’s the taste of decadence… creamy, cheesy, and full of fat (i.e. too good)
Just a suggestion, I lightly fold in a dollop of cut up stewed tomatoes on top for a tasty addition. I wing the sauce by just adding butter, heavy cream, parmesan cheese, and some coarse pepper to taste.
I'm really drooling now!
Just a suggestion, I lightly fold in a dollop of cut up stewed tomatoes on top for a tasty addition. I wing the sauce by just adding butter, heavy cream, parmesan cheese, and some coarse pepper to taste.
I'm really drooling now!
georgiarose
Well-known member
Here's one I have used from CopyKat.com. It is like the
one at Olive Garden, but better. I'm not a big Olive Garden fan, but I do like this sauce.
http://www.copykat.com/component/option,com_rapidrecipe/Itemid,28/page,viewrecipe/recipe_id,154/
one at Olive Garden, but better. I'm not a big Olive Garden fan, but I do like this sauce.
http://www.copykat.com/component/option,com_rapidrecipe/Itemid,28/page,viewrecipe/recipe_id,154/
richard-in-cincy
Well-known member
How true! LOL!!
REC: "Fettuccine Alfredo" from Cook's Illustrated
Fettuccine Alfredo
Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section (see related article for tasting results). When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Note that Fettuccine Alfredo must be served immediately; it does not hold or reheat well.
1 1/2 cups heavy cream, divided
2 tablespoons unsalted butter
1 Tbsp plus 1/2 tsp salt, divided
1/2 teaspoon ground black pepper
9 ounces fresh fettuccine
1 1/2 ounces Parmesan cheese, grated (about 3/4 cup)
1/8 teaspoon fresh grated nutmeg
DIRECTIONS:
1. Bring 4 1/2 quarts water to rolling boil, covered, in large stockpot or Dutch oven. Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water; set bowls aside to warm.
2. While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.
3. Add 1 tablespoon salt and pasta to boiling water; cook pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain pasta. Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and nutmeg to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes. Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten. Working quickly, empty serving bowls of water; divide pasta among bowls, tossing pasta to coat well with sauce. Serve immediately.
Serves 4 to 6 as a first course
America's Test Kitchen/Cook's Ilustrated
Fettuccine Alfredo
Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section (see related article for tasting results). When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Note that Fettuccine Alfredo must be served immediately; it does not hold or reheat well.
1 1/2 cups heavy cream, divided
2 tablespoons unsalted butter
1 Tbsp plus 1/2 tsp salt, divided
1/2 teaspoon ground black pepper
9 ounces fresh fettuccine
1 1/2 ounces Parmesan cheese, grated (about 3/4 cup)
1/8 teaspoon fresh grated nutmeg
DIRECTIONS:
1. Bring 4 1/2 quarts water to rolling boil, covered, in large stockpot or Dutch oven. Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water; set bowls aside to warm.
2. While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.
3. Add 1 tablespoon salt and pasta to boiling water; cook pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain pasta. Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and nutmeg to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes. Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten. Working quickly, empty serving bowls of water; divide pasta among bowls, tossing pasta to coat well with sauce. Serve immediately.
Serves 4 to 6 as a first course
America's Test Kitchen/Cook's Ilustrated
debbie-in-colorado
Well-known member
Here is one that is good and may not need the Lipitor Chaser!
This is the recipe I have used for years. I don't always have cream on hand, but I always have these ingredients, so I can make Alfredo anytime without making any special trips to the grocery store!
Debbie in Indiana
Alfredo Sauce
1/2 C. butter
crushed garlic
1/2 C. flour
1 Tb. chicken base (or bouillon)
1/4 tsp. white pepper
4 C. milk (I have even used skim)
1/2 -1 C. parmesan cheese
Saute' butter and garlic, add flour and seasonings to make a roux. Slowly add milk, stirring until it thickens a bit. Add cheese and stir.
This is the recipe I have used for years. I don't always have cream on hand, but I always have these ingredients, so I can make Alfredo anytime without making any special trips to the grocery store!
Debbie in Indiana
Alfredo Sauce
1/2 C. butter
crushed garlic
1/2 C. flour
1 Tb. chicken base (or bouillon)
1/4 tsp. white pepper
4 C. milk (I have even used skim)
1/2 -1 C. parmesan cheese
Saute' butter and garlic, add flour and seasonings to make a roux. Slowly add milk, stirring until it thickens a bit. Add cheese and stir.