karadekoolaid
Legendary Member
Yeah - but what´s it got in it? The only "Alfredo" I´ve ever eaten was spaghetti al burro (butter) with some parm on top. Is that what´s in the jar?
Recipe Poutini
- Thread starter The Late Night Gourmet
- Start date
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- alfredo sauce potatoes
No, American Alfredo sauce is nothing like Italian Alfredo. It is another "immigrant Italian" creation. It is more of a garlicky cream sauce. Immigrant Italian compared to what you get in Italy is kinda' like British Indian food compared to what you get in India.
CD
medtran49
Forum GOD!
In my house, I melt butter, then add a little bit of heavy cream and let the sauce reduce some stirring nearly constantly so the cream and butter will sort of emulsify. Then, I add lots and lots of Parm R, then the pasta.
As previous, most Alfredo sauces are a bechemel with parm of some sort added. I ask when we are at a restaurant and will order something else if that's how they make it. However, there are a few, generally very high end, restaurants that make it similar to what I do.
Unless you make your own butter from organic whole milk, it's hard to get the high quality creamy butter that should be used so I came up with my own hack.
I use Martha Stewart’s Three Ingredient Fettuccine, which is just loads of butter and loads of Parmesan.