Im looking for a good Alfredo sauce recipe
- Thread starter Hayden
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1/2 stick of butter
1 pint of heavy cream
Melt butter in saucepan. When melted slowly stir in heavy cream. Stir and simmer for a couple of minutes. Slowly add to pasta and drizzle with freshly shaved parmesan. Toss together. Simple and quick.
1 pint of heavy cream
Melt butter in saucepan. When melted slowly stir in heavy cream. Stir and simmer for a couple of minutes. Slowly add to pasta and drizzle with freshly shaved parmesan. Toss together. Simple and quick.
+1... I usually use a stick of butter and 1/2 a pint of heavy cream but I think it just depends on your taste.
I'll add that you should melt the butter VERY SLOWLY. You want it to remain creamy instead of getting oily. I would also add some parmesan/romano to the butter/cream mixture before adding to the pasta - this will help it thicken a bit.
I am the self-proclaimed "King of Alfredo".
You've tried the rest now try the best:
3 tablespoons butter
8 ounces heavy cream
pinch of salt
1 pinch ground nutmeg
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 egg yolk
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. Top with additional grated Parmesan cheese.
You've tried the rest now try the best:
3 tablespoons butter
8 ounces heavy cream
pinch of salt
1 pinch ground nutmeg
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 egg yolk
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. Top with additional grated Parmesan cheese.
Some might call you the "King of alla Panna". 
The original version does not call for cream, using only double butter. You'll have trouble finding that anywhere.
Although I'll sometimes throw together a doppio burro or triplo burro dish, my Alfredo recipe resembles yours. I like it with lots of freshly cracked black pepper, and I add the egg yolk to the finished product, carbonara style.
god is that stuff fattening.
The original version does not call for cream, using only double butter. You'll have trouble finding that anywhere.
Although I'll sometimes throw together a doppio burro or triplo burro dish, my Alfredo recipe resembles yours. I like it with lots of freshly cracked black pepper, and I add the egg yolk to the finished product, carbonara style.
god is that stuff fattening.
god is that stuff fattening.
That's part of the reason I had some tonight. I've got a low weight issue so I need to eat! Lots!
The Alfredo that I had tonight was basic with some Parmesan melted in. Topped with shredded Romano Fresh black pepper and Giardiniera relish. Add salad, fruit, and garlic bread on the side.
