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Old 02-27-2012, 08:48 PM   #11
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What is the "official" Alfredo recipe? The one you can't add a pinch of nutmeg or cayenne. I've always finished off sauces with trace amounts of this or that spice, to give the sauces my own tweak. (If you add enough that somebody can tell then you've added too much.)
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Old 02-27-2012, 08:51 PM   #12
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Originally Posted by ABmtroyal9 View Post
If you are a pasta lover and love Alfredo sauce...
When making an Alfredo sauce try adding cinnamon!
just a pinch and or enough to taste!
It may seem strange but it is absolutely delicious!
Nutmeg is the traditional addition but I hate it and cinnamon would be even worse, sorry.
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Old 02-27-2012, 08:53 PM   #13
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At some point it stops being Alfredo sauce...
+3
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Old 02-27-2012, 09:10 PM   #14
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Quote:
Originally Posted by Andy M. View Post
At some point it stops being Alfredo sauce...
exactly.
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Old 02-27-2012, 09:15 PM   #15
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Quote:
Originally Posted by Gourmet Greg View Post
What is the "official" Alfredo recipe? The one you can't add a pinch of nutmeg or cayenne. I've always finished off sauces with trace amounts of this or that spice, to give the sauces my own tweak. (If you add enough that somebody can tell then you've added too much.)

What's the point of adding something that you can't taste?

AS for "official" recipes, there are a couple, but the best al minute is simply adding cream, and egg yolk, stir constantly, once it starts to thicken, toss in the pasta, some green peas, maybe some ham, cheese and finish with butter. . .not too unlike a carbonara. Also, just a simple cream redux, with some parm, black pepper, and finish with butter. Just don't let it break.
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Old 02-27-2012, 09:21 PM   #16
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What's the point of adding something that you can't taste?
I didn't say I was adding something that "you" can't taste. I was discussing adding something that doesn't shout what it is, something that changes the taste in a subtle way that people don't know what you added.

If you've added enough that somebody says, "Ah, you added nutmeg," then you added too much nutmeg.
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Old 02-27-2012, 09:30 PM   #17
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I made fettuccine alfredo for dinner last night. Butter, heavy cream, parm, salt pepper. So simple and so delicious.
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Old 02-27-2012, 09:39 PM   #18
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I made fettuccine alfredo for dinner last night. Butter, heavy cream, parm, salt pepper. So simple and so delicious.

that's the case with Alfredo, imo. It is certainly one of those less is more sauces, and k.i.s.s.
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Old 02-28-2012, 11:51 AM   #19
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I sometimes add crushed red pepper flakes.

Here's an interesting read on the history/origin of Fettuccine Alfredo.

The Original Fettuccine Alfredo - food - TODAY.com
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Old 02-28-2012, 11:57 AM   #20
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Originally Posted by Andy M. View Post
At some point it stops being Alfredo sauce...
+4 (or with Tatt's "exactly" I guess it is + 5 )
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