what is the best alfredo sauce recipe?

Answer 1

I have fought for years trying to solve this vexing question. The question isn't really about what goes into the sauce but what is Alfredo anyway. Most people and pretty much all Americans think that Alfredo is a creamy white Parmesan flavored sauce they can put on fettuccine. However that is not always the case. Some die hard Italians will tell you it is not a friggin sauce and while tasty it is not Alfredo.

Americans pretty much have ordered alfredo at restaurants, bought a jar, or had it at a friends house and they liked it. Well good for them the recipe for Alfredo and the alfredo flavored sauce are almost the same.

It is simply butter and cheese for Alfredo, adding heavy cream to this will make alfredo flavored sauce, but is no longer Alfredo.


Per plate instructions-- put a portion of your pasta in a fry pan, turn on heat and get noodles start to warm, of course your pasta might all ready be hot or you might be making everybodies in the same pan-- add about 2 ounces of butter i.e. a few table spoons, after all the pasta is coated with butter take off heat and throw in a medium handful of good Parmesan cheese. Toss to make sure the cheese gets on all the pasta and serve immediately. To make the sauce as mentioned above just add cream after the cheese and toss until it is more saucy.

Answer 2

Alfredo Sauce

Ingredients:
2 cups Whipping Cream
1 cup Parmesan Cheese, freshly grated
4 Tbsp Butter

Directions:
Over low heat, melt butter in a non-stick skillet. Stir in whipping cream and blend well. Add parmesan cheese and stir until sauce thickens. Do not boil. Thicken sauce with more cheese, or thin with more cream. The alfredo sauce should generally be creamy.

Boil your favorite pasta and drain. Blend in enough sauce to make well coated. Then add your favorite seafood or combination of seafood to create a excellent dish that will be well received. Alfredo sauce is known for it's creamy texture and mild delicious flavor.

Answer 3

Straw and Hay
(4) SERVINGS


prep: 1 hr(s)
cook: 30 min(s)


Ingredients

PASTA:
1/2 lb(s) Spinach Fettuccine
1/2 lb(s) Fettuccine
ALFREDO SAUCE:
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
FINAL ASSEMBLY:
2 tsp Unsalted Butter
2 tsp Fresh Garlic, finely chopped
1/4 lb(s) Proscuitto Ham, sliced very thin then dice medium
1/2 lb(s) Fettuccine, cooked al dente
1/2 lb(s) Spinach Fettuccine, cooked al dente
1/2 cup(s) Green peas, thawed
3 cup(s) Alfredo sauce, well stirred


Procedures

PASTA:

Cook Spinach Fettuccine and fettuccine according to package directions.

ALFREDO SAUCE:

Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.

Slowly whip in all the cheese, then remove from heat.

In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.

Slowly add the egg yolk mixture back into the remaining cream mixture.

(This will increase the temperature of the egg yolks which is called tempering).

Season to taste with the salt and fresh cracked black pepper.

Refrigerate until needed.

FINAL ASSEMBLY:

Place a large skillet on medium heat.

Add butter, garlic, herbs and proscuitto and cook until the ingredients are hot.

Add the pasta and the Alfredo Sauce and stir until the sauce thicken to the desired consistency.

Toss in the peas and stir and season with salt and pepper.

Serve immediately.

Answer 4

I'm not sure this is "true" alfredo sauce but it is a wonderful and simple creamy sauce for pasta (from a French book)

Melt 1 C butter in a saucepan. When melted, add 1 C heavy cream. Heat together but do not boil. Add 1/2c shredded Parmesan & stir. Continue to cook until sauce thickens slightly. DO NOT BOIL. Salt/pepper to taste.

Full of fat! But really good!

Answer 5

Fettuccine Alfredo

Ingredients

(2 servings)

4 tb Butter
6 tb Parmesan cheese
8 oz Fettuccine
1/2 c Heavy cream
1 x Salt and pepper to taste


Instructions

Melt butter in a small saucepan over a low heat. Off the heat add the cream and the grated parmesan. Put back on the fire to heat the sauce through and melt the cheese. Do not boil. Stir in the salt and pepper. Cook the fettuccine in plenty of boiling salted water. Drain well. Combine the noodles and the sauce and leave to stand covered for two minutes before serving.


Fettuccine Alla Romana

Ingredients

(4 servings)

1/2 lb Butter, softened
1 Egg yolk
1/4 c Heavy cream
1/2 c Freshly grated parmesan
Cheese
1 tb Salt
1 lb Fresh fettuccine
Salt and pepper


Instructions

Beat butter until light & fluffy.
Slowly add the egg yolk & cream, beating constantly.
Add grated cheese, a few tablespoons at a time, beating after each addition.
In a large pan, bring approximately 8 quarts of water to boil; add salt & very gently drop in the Fettuccine.
Stir with a wooden spoon for a few moments to separate the noodles, & cook for about 7 minutes, or until tender. The pasta should be al dente.
Drain the fettuccine into a colander and place in a large heated serving bowl.
Add the creamed butter & cheese immediately; toss very gently & season generously with salt & pepper.


Fettuccine with Cream, Basil and Romano

Ingredients

(4 servings)

4 ea Bacon slices; chopped thick
1/2 c Whipping cream

1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated


Instructions

Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately.

Answer 6

If you really wanna impress somebody with an "alfredo" (I don't think this is, technically):

scald some cream, boil it till it thickens. take off the heat add some gorgonzola cheese, a little olive oil, some grated parmasean, chopped sundried tomatoes, and some chopped pecans. season with pepper add a little parsley.

you make this sauce and put it over some raviolli or tortellini, and everyone will think you are a professional chef

Answer 7

INGREDIENTS:
3 tablespoons butter
8 fluid ounces heavy whipping cream
salt to taste
1 pinch ground nutmeg
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 egg yolk
2 tablespoons grated Parmesan cheese

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DIRECTIONS:
Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

Answer 8

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