March 14, 2015
High school boys seem to just love pasta with creamy and cheesy alfredo sauce. I have been promising to make it for a few months and made good on that promise a few nights ago for Michael and three of his hungry friends. Dave grilled chicken tenders to go alongside and the meal that would normally feed 8 but was polished off by six!
I have never really used a recipe for alfredo sauce but always make a white sauce to which I add garlic before adding parmesan or romano cheese. I will give exact quantities I used on thursday evening but know that you can increase or reduce the ingredients to change volume and consistencty of the sauce.
ingredients ready to make the alfredo sauce
I always have Kraft parmesan cheese on hand and usually use some of that – but I like a variety of cheese and almost alwys use romano cheese. I had a hunk of it in my cheese drawer that I grated, then added additional grated romano. I think the romano has more depth of flavor and is a little bit more nutty. For the cream, I often use half and half mixed with 1% milk for the liquid. I used some heavy cream that most recipes call for – but it is really not mandatory – it just makes it extra rich!
Begin by melting the butter over low heat and add the garlic to infuse the flavors. Add the flour to the butter and let it bubble so it “cooks” for a few minutes. You don’t want it to turn brown – but let it get golden in color and it begins to stick on the bottom of the pan. It is best to heat up the cream/milk mixture before adding it to the butter and flour.
It won’t form as many lumps. Be sure to stir the mixture constantly when you add the cream/milk. It will thicken right up. I often add grated nutmeg to the sauce – not much – just enough to brighten up the flavor.
Cheese has been added to the sauce and it is quite thick.
Just before serving, add the cheese to melt into the sauce. I often add 1/2 cupfuls of pasta water at this time to thin the sauce down – it continues to thicken as it cooks – so it depends on how long the sauce is kept warm before the pasta is ready. After you drain the pasta and toss with the sauce, you can add more grated cheese. The pasta will soak up the sauce quickly – so I often save some sauce to pour on top after I toss it all together. Chicken, or other meat or seafood can be tossed in as well.
Fetuccini Alfredo
Serves 8 generously
Preparation time about 30 minutes.
Ingredients
3/4 cup butter ( 1 1/2 sticks) – or 1 stick butter and 1/4 cup olive oil
2 to 3 cloves garlic, crushed
1/2 cup flour
4 cups half and half, milk, heavy cream – or combination of these – heated to warm
1/4 tsp nutmeg (fresh grated preferred)
salt and pepper to taste
1/2 to 1 cup cup grated parmesan cheese
1/2 to 1 cup grated romano cheese
1/2 to 1 cup pasta water to thin sauce if needed
1 1/4 to 1 1/2 pounds fetuccine noodles
1/2 cup chopped parsley for garnish
extra cheese for garnish (optional)
Instructions
In heavy saucepan, heat butter (or combo of butter and olive oil) on low. Add crushed garlic and allow the garlic flavor to infuse into the oil. Be sure not to brown the garlic. Turn the heat up to medium and add the flour. Cook until mixture becomes golden and is bubbling. Slowly add milk about 1/3 at a time, stirring constantly to maintain a smooth sauce. If it forms lumps, stir more vigorously and add more milk/cream. After all liquid has been added, allow the mixtue to come to a low boil, then reduce heat. Add nutmeg, salt and pepper to taste. Maintain the sauce on simmer until the pasta is ready. Adjust thickness with pasta water (see below).
In another large pot (preferably 6 – 8 quart), bring water (3/4 full) to boil. Add about 2 TBS salt to the water. Cook fettuccine noodles to desired doneness. Scoop out 1 cup pasta water before draining in case you need to thin the sauce.
Pour pasta into serving bowl, I often toss with a drizzle of olive oil to keep it from sticking together right away. Add 3/4 of the sauce and toss with the pasta. Add additional sauce, cheese and parsley and serve right away.
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