How do you make the best alfredo sauce from scratch?

Question

Can I put bacon in there?

Answer 1

Alfredo Sauce
600ml cream
4 rashers streaky bacon sliced finely
1 clove garlic crushed
3 eggs beaten
2/3 cup parmesan cheese grated
Cook bacon and garlic together until bacon starting to brown. Add cream and heat to a simmer. Pour eggs into middle of pan BUT DONT STIR YET! After about 1-2 minutes start very slowly dragging spoon through pan from side to side, you are looking for your eggs to resemble scrambled eggs. Add cheese and stir in. Remove from heat and add to pasta.

Answer 2

There aren't any rules to cooking. As long as you make something good, you're going to get respect from friends and peers. The best way for me to explain how to make Alfredo sauce is to first start with the basic recipe.

1 part butter
1 part heavy whipping cream
Salt and pepper to taste

Gently melt the butter, then add the heavy cream. Heat the mixture under low heat. Add salt and pepper to taste.

Obviously then, you'll toss this with your noodles and parmesan cheese.

Don't get me wrong, as simple as the recipe is, it tastes great on the same day that it's used. The only disadvantage is that if you try to use this for more than one day, the butter causes the sauce to break up.

So, here's a recipe (or method, I should say) when people ask me to make Alfredo sauce just to make it. Although it may be basic, many people will consider it "unorthodox," because it deviates from the method of traditional Alfredo. Regardless, I still get plenty of compliments with this method (and it can be used for more than a day, because it doesn't break up as fast).

I start off with a roux, which is the main reason why people would say that it deviates from the traditional method. I don't do the traditional 1 to 1 fat and flour ratio, though, because I try to make it look like I didn't cheat by using a roux. Anyways, I gently melt my butter, and throw in just a little bit of flour. I still want it to have a liquidlike consistency. At this point, I'm mainly using the flour to suck up the fat (butter in this case), so it doesn't break if I try to use it the next day.

After the flour cooks for a few minutes, I throw in however much heavy whipping cream I'll need for my sauce.

At this point, I just keep it super simple. I throw in some minced garlic (the kind in a jar since it cooks faster), salt and pepper to taste, white wine or aji-mirin (optional), and let it simmer gently for about five minutes. At that point, I throw in parmesan cheese until I get the taste and thickness I desire. If it's too thick, just add more cream.

There's another method that I have, but it's really long and drawn out, and everything has to be timed just right. I won't disclose it here, because I don't want everyone and their mom knowing.

Hopefully what I've shared gives you some ideas.

You're only limited by your creativity.

Austin

Answer 3

Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

Answer 4

Here's a good recipe from Emeril Lagasse. You could use bacon, but I'd recommend prosciutto--it's dry-cured ham that's sort of the bacon of Italy, and it'd go better with this Italian dish. Just saute it a bit first with some Parmesan cheese.

1/4 cup of the water you cooked your pasta in
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional

Melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat. Melt in half of the Parmesan.

Mix with the drained pasta, the 1/4 cup of reserved water, and salt and pepper. Sprinkle with the remaining Parmesan and parsley, if desired.

Answer 5

1/2 cup butter
1 1/2 to 2 cups cream, depending on desired consistency
2 cups real parmesan cheese
2 egg yolks
crushed garlic
parsley
fresh lemon
cracked pepper

Saute garlic in butter. Add cream and parmesan and heat until cheese is melted. Whisk in egg yolks and heat another 5 minutes until glossy. Add fresh chopped parlsey, squeeze of lemon juice, and pepper.

White Wine Alfredo
4 tablespoon butter
3 large shallots, sliced thinly
4 cloves garlic, chopped
1 1/2 cups white wine, divided
3/4 cup heavy cream at room temperature
1 lemon, juiced
salt or cracked or white pepper to taste

Cook shallots and garlic in butter until they become translucent and tender. Add 1 cup white wine, and bring to a simmer. Once it is simmering, add the remaining 1/2 cup wine. Simmer for 10 minutes then reduce heat to medium-low. Season with white pepper to taste. When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.

Answer 6

bring 1 cup half and half little butter and a taste of garlic to boil shake Parmesan cheese in and them add cooked noodles. Never tried bacon in always used chicken or shrimp but who knows.

Answer 7

First of all,there aint no rules about cooking..
if you want bacon, fine..hell,if you want peanut butter and bourbon ,fine..do what pleases you.
Now to answer your question..
you need milk, butter (this is the high-fat version), and you need some kind of cheese..like i'd use cheddar, parmesean/romano, a little of mozarella, sharp provolone,and gruyere..corn starch,
and some seasoning if you want.. ie..onion powder, garlic powder,(i'd use real garlic though)..etc..

Turn the heat up to the middle division.When it starts to bubble,add all of the cheese to the mixture.. (as much or as little cheese as you want)
take your corn starch and make a rou.. (i dont know the spelling)
the butter should be a little soft..but have enough butter so all of your corn starch is mixed into one big creamy concoction..
then, add that to the milk that's bubbling on the stove.
you need about a fourth of a cup of corn starch..but i dunno how much you're making,so just eyeball it. then bring your milk mixture to a boil, (on low heat)
the sauce should thicken as it stands..
(you can also if you dont have corn starch, just use flour and butter..do the same thing..)

but you want to wait a little bit to see how thick your sauce is getting, keep waiting..if it's still liquidy add more of the rou cornstarch butter mixture..

that about covers it.

Answer 8

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Answer 9

Use Gruyere cheese, salt and pepper, sugar and a white sauce. Use each of these of these ingredients to your personal taste but please use Gruyere cheese, Parmesan cheese is grainy so this doesn't make any sense using it. I use sugar in it slightly to give it a mild sweet taste not to overwhelming. try these ingredients it makes sense.

Answer 10

cream, butter, and cooking sherry sure add bacon and/or mushrooms yum just add after it will come out better