Does any one have a recipe for alfredo sauce?

So, what's for dinner?
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FyreGarnet
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Does any one have a recipe for alfredo sauce?

Post by FyreGarnet » Mon Oct 16, 2006 8:05 pm

You guessed it, I'm looking for a great recipe for alfredo sauce. I have plenty of time, may 2 to be exact, so I'll keep looking here occassionally.

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SageWolf
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Post by SageWolf » Tue Oct 17, 2006 6:32 pm

Are you looking for regular alfredo sauce or something with galric in it? I can get the recipe but I need to know what your looking for.

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FyreGarnet
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Post by FyreGarnet » Wed Oct 18, 2006 6:30 pm

Preferably non- garlic, but both is ok too.

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davisherm
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Post by davisherm » Wed Oct 18, 2006 6:42 pm

This one's pretty standard:

Ingredients:
1/2 cup unsalted butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese
extra cheese for dusting top of pasta
coarsely ground black pepper
3/4 pound fettuccine, cooked

Directions:

Melt butter in a pan large enough to accommodate the pasta with room to toss it without spilling. Over moderate heat, add cooked pasta and mix well with the butter. Add half of the cream and toss with a fork and spoon. Add half of the cheese and toss to incorporate well, adding more cream a little at a time-the cream should be barely noticeable when the dish is finished, use only enough to keep the pasta from sticking together. Keep tossing and add the rest of the cheese and if needed more cream. Toss until the cheese has melted. Remove to a heated serving dish and top with extra Parmesan cheese and a few turns of the pepper mill to taste. Serve immediately.

Serves Four



Somewhere, I've got a killer recipe, but it's got garlic in it and that's probably why I like it so much. I'll see if I can dig it out for you. I imagine you can do it up without the garlic.
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Rain ForestMoon
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Post by Rain ForestMoon » Thu Nov 02, 2006 12:30 am

Here is the one I use.
Have not made it in years. But now that I've got it out, I might do so soon.
The Nutmeg, I believe, is indispensible.

One of the interesting thing about Pasta "Alfredo" is that many purists claim that this is not a traditional Italian sauce, but is a "ring-in" invented elsewhere. That's the world coming to ;) ?

Ingredients for 400 gr uncooked pasta:

200 ml cream
25 gr butter
A pinch of Nutmeg
Salt and freshly ground pepper
50 gr grated parmesan cheese
Parsley (for decoration)

1. Simmer cream and butter in a small pan, stirring regularly until mixture has thickened and reduced by a third.

2. Add pinch of nutmeg and season with a little salt and freshly ground black pepper.

3. Stir in grated parmesan and remove pan from heat.

4. Toss cooked, drained pasta with sauce and serve at once with freshly grated parmesan.

Suggested pasta: Fettuccine, tagliatelle or fusili.


Bon Appetit!
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Post by FyreGarnet » Mon Dec 04, 2006 7:47 pm

Thank you. I'll have to try both of them.

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