Do you have a really good Fettucini Alfredo recipe?!
Do you have a really good Fettucini Alfredo recipe?
im looking for a really good one. thnx :)
Answers:
Most of the recipes you see for Alfredo sauce use heavy cream and parmesan cheese, but this is wrong. In Rome, where the dish originated, the Italians do not use heavy cream, they use what's called "triple butter." I have had this dish prepared properly and it's far superior to the heavy cream version.
Begin by placing about 3 tablespoons of butter in a low-sided pan, add 1 finely-chopped shallot, and whisk in an equal amount of flour over low heat. When the mixture binds up add 4 ounces (1 stick) of triple butter and stir with a wooden spoon until combined, that's when you add 1 cup of grated parmagiano reggiano (the best quality parmesan cheese). Cook your fettucine until al dente then pour the sauce over the top and garnish with slices of black truffle (tartuffe in Italian). The truffle is optional and drives up the cost considerably.
The fact that fettucini Alfredo was dish first invented in Rome (and is not, like so many other American favorites, an Italian-American creation) is proven by the name of the man for who invented it: Alfredo de Lelio. Alfredo first prepared this dish (based on a much older Roman preparation) in his restaurant in Rome in 1914. It was indeed Alfredo himself who used "triple butter" as a base for the sauce. There is no garlic used in fettucine Alfredo. Alfredo invented the dish for his pregant wife who was having stomach problems. The simplicity of the recipe is a hallmark of Roman cuisine.
yes i do.... but im not gunna share it.
make bechamel sauce....igo by experience....butter and flour and then slowly add milk, stir over med. heat until creamy...mmm mm delicious!
1 pint heavy cream
1 stick butter
4 ounces philidelphia cream cheese
1/2-3/4 cup SHREDDED parmesean cheese
3/4 tsp garlic powder
1/2 tsp coarse black pepper
melt butter and cream cheese on low heat
add garlic powder and pepper
add heavy cream...simmer simmer simmer at least 20-30 min on low heat...add parmesean cheese 10-15 min before serving..it will thicken nicely
The origin of fettucini alfredo is actually unknown (contrary to Steve's assumption) but, most possibly created in the US. Pasta is the thing that is Italian and according to history was cooked in a oven and not boiled at all. The first sauces were from tomatoes and it took a very long time for Italians to get rid of the myth that they were posionous. Therefore it was not until 1839 that the first pasta recipe with tomatoes was documented. It is believed that when Creole met Italian in the South of the US the cream sauces were invented which were mingled with tomato and spicy flavors of the Cajun regions.
Authentic Alfredo Sauce
2 cups cream (heavy, or 35% cream is best)
1/4 cup cold butter
1/4 cup parmesan cheese, grated
salt and pepper (ideally white pepper)
pasta (fettucini, penne or tortellini are great)
fresh parsley, chopped for garnish
extra parmesan cheese
Heat a large saucepan over high heat until very hot. Add just enough cold water to cover the bottom of the pan. Let the water evaporate (it will do this quickly) but make sure there are a few drops left in the pan. This will keep the cream from scorching and burning on the bottom of the pan. Remove the pan from the heat.
Add the cream to the pan and return it to the heat. When the cream comes to a boil, reduce heat to medium/ medium high and continue to boil until it is reduced by half.
In the meantime, cook pasta in well salted water according to package directions. Drain well when cooked.
When the cream is reduced remove it from the heat. Add butter 1 tablespoon at a time and whisk it in. The cream should thicken and turn glossy. Add the cheese and hot pasta to the cream. Season with salt and pepper and garnish with chopped fresh parsley.
Serve immediately.
FETTUCCINE ALFREDO
1 lb fettucine
1/2 cup butter
2 cloves garlic, chopped
2 1/2 cups light cream or half and half
1 1/2 cups grated Parmesan cheese
1/2 teaspoon pepper
pinch of salt
Bring 4 quarts of water to a boil. Add 1 teaspoon salt when water is boiling.
Add fettucine. Cook uncovered 10-12 minutes (or according to package directions). Drain; cover and set aside.
IN a large skillet, melt butter. Saute chopped garlic over medium heat for 1 minute.
Stir in 1 1/2 cups cream or half and half (half and half = half milk/half cream).
Cook over medium heat 3-4 minutes, stirring constantly. When hot, stir in fettucine. Add remaining cream or half and half, Parmesan cheese, and salt and pepper. Stir to mix well.
After 1-2 minutes, when pasta is hot, serve accompanied by extra cheese for sprinkling, if desired.