Fetachini Alfredo Bombed?

Question

why does the cheese separate from the sauce every single time i make it? how do you get it to be creamy? any good recipes for it? thank you.

Answer 1

1/2 cup real butter
1 pint heavy whipping cream
2/3 cup Parmesan/Romano cheese, freshly grated
1 teaspoon garlic powder (or 1 tablespoon fresh minced garlic)
salt (to taste)
freshly ground black pepper
dash cayenne pepper
1 lb. fettuccine
fresh parsley, chopped

Prepare fettucine pasta as directed on box. Drain; melt a pat of butter on still-hot pasta or stir in several drops of olive oil to keep pasta from sticking. Stir to coat evenly.
Meanwhile, in a saucepan over low to medium heat, melt the butter. Add cream, garlic (or garlic powder), and cayenne.

Simmer 20-30 minutes over low heat, stirring constantly until mixture thickens.

Season with salt to taste.

Remove saucepan from stove and stir in cheese.

Serve over hot pasta. Sprinkle on freshly ground black pepper. (Ground Peppercorn Medley - red, green and white adds a splash of color and flavor). Garnish with parsley.

For the sauce to be creamy, you have to add more cream of course! But it is not so wise to do so, for it is not too good for your health.

Answer 2

Take one stick of real butter and melt over medium heat. Add 1/2 cup of heavy cream and stir. Add 3/4 cup of grated parmesan and stir till it melts. Remove from heat. Add a little white pepper and 2 tablespoons chopped fresh parsley. NEVER FAILS
unless:
dont use milk or half and half, it separates every time
dont overcook, or cook on high because the sauce will break
this is also good if you add some fresh garlic to the butter as its melting.
Be sure you just melt the butter, if you overheat it, it will burn and separate
Dont use the canned parmesan, its cheap and makes crappy sauce, use either fresh grated or the real kind sold in the bags.

Answer 3

Fettuccine Alfredo

1 (16-ounce) package fettuccine pasta
1/2 cup butter
2 cups heavy whipping cream
1 cup freshly grated Parmesan cheese
1 teaspoon kosher or coarse salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Additional freshly grated Parmesan cheese for sprinkling

1. Cook pasta according to package directions.
2. While pasta is cooking, melt butter in large skillet; add cream, salt and pepper. Bring to a boil and simmer for a few minutes uncovered to to reduce and thicken sauce.
3. Remove from heat and add cooked fettuccini and 1 cup Parmesan. Toss to combine and serve immediately with an extra sprinkling of Parmesan cheese over the top, if desired.

Makes 6 servings.

Note: The success of this dish depends entirely on the use of fresh Parmesan cheese. Do not use the canned or pre-grated variety, it will not melt properly besides having an inferior taste.

Answer 4

The cheese is too oily. I make a roux (melt butter, about 3/4 stick, whisk in flour, cook for a bit, add your milk and cream, keep whisking, add your fresh parmigian or romano grated cheese (splurge and grab a piece from the deli, then have them coarsely grate it) Whisk, whisk, whisk! Make sure the pasta is steamy hot. Good luck, this is just a guess, hope I'm right! By the way, this roux/cheese sauce plus a lot of cheddar and sour cream is an ***-kicking start to a mac n cheese from scratch!

Answer 5

The cheese separates from the sauce (and the butter separates out from the cream) if you've brought the temperature too high: you don't want it to boil at all. It should just slowly warm up, no higher than a simmer.

Answer 6

Usually when the cheese gets stringy when adding it to the sauce it is because the cheese is added to a sauce that is too high in temp. Try lowering your heat to a mid/low

Answer 7

I love Alfredo sauce. I would go to "Advanced" and look up the genre. Low temp is what I would suggest if you can't find another source. I would hate to be the culprit of another ruined sauce. :)

Answer 8

Add the Parmesan last, off the heat and after heating the fettucine in the ceam sauce.

Answer 9

If the sauce is already broken, can it be saved? I'm looking at a stringy mess here, lol.