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Old 04-16-2012, 11:30 AM   #11
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I agree.... the "green can" stuff is , if you buy a wedge of Parma or Reggi you will be much happier with the result, Even better if you get them from an Italian grocer. Invest in a microplane grater, either one of these cheeses keep for a long time in the fridge. The recipe itself is basic.

1 stick of butter
1/2 pt of heavy cream
1/3 c. microplaned cheese
S+P

-Melt butter
-Add cream-Whisk to combine
-Reduce slightly-Season
-Remove from heat
-Whisk in cheese
-Add pasta to pan
-Toss to coat
-Serve

I like to modify mine a bit, by adding sauted panchetta and topping with garlic bread crumbs.

Also when a recipe calls for such few ingredients, if you use the best stuff you can find you will be rewarded with a better end result. In this case I used fresh Pappradelle from Italian grocer, Irish butter, authentic Parma Reggiano and panchetta from the Italian grocer as well.
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Old 04-16-2012, 03:04 PM   #12
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I feel like Alfredo should go like this:

Add cream, pepper, pinch of fresh grated nutmeg to a pan over medium heat and reduce until thickened enough to coat the back of a spoon. Add freshly grated parmesan and whisk to melt. Then pull off the heat and add unsalted butter 1 tablespoon at a time and whisk to melt, until it's all incorporated. Add salt to taste at this point. Toss in hot fettuccine and mixed freshly minced herbs like basil/flat leaf parsley/thyme/oregano/etc. if desired. Then add to a WARMED BOWL. Nothing is worse than making a perfect alfredo, then adding to a cold bowl and having it congeal and turn gloopy on you and a warm bowl is the best trick in the book.

I never cook the butter in, instead opting to add it as a thickener at the end to the hot cream/parm sauce off the heat. I swear by the method. There's no sense in adding it earlier and cooking it with the cream. I think this adds to the texture of the sauce in a huge way. Eggs should never be part of an alfredo recipe and any such recipe that calls for eggs or egg yolks should be passed over IMO. Same with any recipe calling for a roux (butter/flour combo cooked before adding liquid).
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Old 04-16-2012, 03:17 PM   #13
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Originally Posted by PolishedTopaz View Post
Attachment 13510I agree.... the "green can" stuff is , if you buy a wedge of Parma or Reggi you will be much happier with the result, Even better if you get them from an Italian grocer.
I think you are mentioning one cheese, Parmigiano Reggiano, as two separate cheeses. I miss spelled it in my first. The reason I asked the OP if the cheese they used was actually Parmesano Reggiano, is a similar product, Grana Padano, I find to be extremely gritty.
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Old 04-16-2012, 09:36 PM   #14
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Originally Posted by CraigC View Post
I think you are mentioning one cheese, Parmigiano Reggiano, as two separate cheeses. I miss spelled it in my first. The reason I asked the OP if the cheese they used was actually Parmesano Reggiano, is a similar product, Grana Padano, I find to be extremely gritty.
I used Granna in my recipe, I didn't find it gritty at all. With such a strong cheese I find that the "less is more" approach to be key. And your right I made the same mistake you did parma/reggi is one cheese not two.
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Old 04-17-2012, 04:23 AM   #15
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Originally Posted by Morgoroth View Post
You can switch some of the cream for beer and the parm. for Cheddar and you've got Welsh Rabbit with the same recipe. (Or really good Mac 'n' Cheese.)
oooh This sounds interesting. Tucking this idea away to use later!!
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Old 04-17-2012, 05:07 AM   #16
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There is an Older Pasta Thread Post: Alfredo Sauce

Please note: there is an older, extensive thread on ALFREDO sauce ... I believe it has pages of membersī recipes for this sauce ... from traditional to modern versions and individualistic.

Thought you may have missed this informative post.

Viewpoint: Multi national Kraft, is not the best product to use if you wish to obtain a real Alfredo ... It is known, that the additives and chemicals of Kraft are not the best to achieving a great Alfredo. One must go to an Italian Deli or a major super market specialising in Italian cheeses, and speak to the Manager for a Mix of Reggiano Parmesan & Pecorino Sardo and / or Gran Padano ...

Have a nice day.
Margi.
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Old 04-17-2012, 02:37 PM   #17
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I made the sauce last night taking it off the heat before adding the cheese and it was guuuuuuud. I'm going to make it again tonight. It goes perfectly with my famous chicken parmesan
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Old 04-17-2012, 03:20 PM   #18
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Originally Posted by gg_godd View Post
I made the sauce last night taking it off the heat before adding the cheese and it was guuuuuuud. I'm going to make it again tonight. It goes perfectly with my famous chicken parmesan
I'm glad that worked for you.
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Old 04-17-2012, 09:25 PM   #19
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I made the sauce last night taking it off the heat before adding the cheese and it was guuuuuuud. I'm going to make it again tonight. It goes perfectly with my famous chicken parmesan
Yay! We love success!
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