Authentic Roman alfredo sauce doesn't use cream and instead uses the starchy pasta water to emulsify the butter and cheese.
I've done it this way a couple of times and it turns out really good
Way less heavy and tastes just as great
This is the bourgeoise decadence that Lenin railed against
only eat red sauce because that's the color of the October Revolution :lenin-laugh:
But for real though you could try cooking it down a little further if it's still runny with 2oz cheese. I've made it once or twice myself, and recall it did need to cook for a GOOD while to get it to a familiar consistency.
You can't be a leftist if you support Alfredo :anti-italian-action:
Yeah nah I was doing a bit. Did you see my comment about cooking it down more? That might help some.
Eh you can make cheese sauce a few different ways. Just heavy cream and cheese is my favorite, but it's like a brick in your intestines. Try making a roux to thicken a 2% milk based cheese sauce sometime. Adding a little bit of blue cheese or even sea salt can give your sauce some zing without affecting its volume. Also, Wondra brand sauce and gravy flour can help thicken your sauce if other methods fail.
I kinda prefer a mornay style sauce, I.e. make a roux of equal parts butter and flour, add milk, melt in the cheese. Makes it a lot more stable and less likely to break as it cools or if you need to reheat it
i hate alfredo sauce but you can give me some egg noodles with butter and parmesan on top any day of the week
i am a normal american man
i have yet to meet anyone who matches my heinous eating habits borne out of my texture aversions but if your husband also mainly survives off of starches & carbohydrates then tell him to hit my line because I'm tired of going to steak houses with my friends and being the only person shamed by the waitress for ordering their $10.00 'bread and butter' and a side of fries as my meal.
He doesn't go that far but he's very specific about rich sauces. For some reason butter and Parmesan is not too much, but if you add cream or make it a creamy thick sauce he'll start to complain that it's not a tomato sauce. Enjoy your carbs on carbs! It's not a rare occurrence for me to eat leftover mac & cheese + mashed potatoes during the holidays.
but if you add cream or make it a creamy thick sauce he’ll start to complain that it’s not a tomato sauce
tomato sauce superiority i can and have lived off of doctored cans of ragu (you gotta at least throw some red pepper and maybe a lil butter in there) and boxes of spaghetti for months
damn this just activated a memory -- now i gotta go listen to american dream
Adding cream cheese makes it reheat a million times better, if you don't add it the leftovers are going to separate into an oily mess. And I like the taste. But yeah it's not "authentic"
In my experience with Alfredo, you gotta let the cream come to a boil to even enable thickening; even then it’s not a given. I also use much less cream, only 6oz-1cup most of the time, 3 tbsp butter, and a random, unmeasured amount of parmesan. You can use half and half instead of cream, but I accidentally bought “fat free cream” (???) once and the sauce came out ultra runny and weirdly sweet.
Melt butter, add cream, and let it boil/froth over. Maybe let it froth up twice, and then back the heat down to a simmer for the last few minutes. I add the cheese while the pasta’s in a strainer. I’m agnostic about whether the heat should be off to add cheese, but the heat should be pretty low at the very most.
I also keep around a big jar of pre-diced garlic and put roughly 1-2 teaspoons of the garlic juice in there, after it’s frothed.
I think Alfredo pasta goes great with roasted broccoli to soak up the extra sauce
