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Cooking Level: Intermediate

Home Town: Roseville, Minnesota, USA
Living In: Hammond, Wisconsin, USA

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roxmj is looking for: (5 recommendations)
I have tried many different recipes for alfredo sauce, I am trying to duplicate my favorite italian restaurants alfredo ( they won't give out there recipe) I can't guess the secret ingredient, I have tried nutmeg and that is not it...any ideas? Thanks

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Last updated: Jul. 16, 2013 6:34 pm
Posted: Jul. 16, 2013 11:01 am
 
Commented by: Semigourmet
Jul. 16, 2013 11:06 am
this one is pretty close to olive garden's alfredo. *** http://allrecipes.com/personalrecipe/62465163/ms-alfredo-sauce/detail.aspx ***
Comments:
Semigourmet
Jul. 16, 2013 11:08 am
and when it says Parmesan cheese I mean real Permegiano reggiano. the shedded stuff is what you get in the grocery store.
 
Jul. 16, 2013 11:27 am
Thanks...I buy the brick and shred it myself, I'm going to check out the olive garden imposter....maybe I am better off not knowing because that stuff is Fattening and I would eat way too much (lol)
 
Linda (LMT)
Jul. 16, 2013 11:36 am
What is the name of the restaurant? and/or where is it ... it might help us to know the restaurant and they type of region they may be cooking from?
 
westcoastmom
Jul. 16, 2013 11:41 am
SemiG's ^ recipe is exactly how the Italian restaurant I worked in made it! Try the European butter ( cultured) and full fat heavy cream. You could add half of the Parm. for Romano cheese, that has the edge that maybe your fav. place uses?!
 
Jul. 16, 2013 1:00 pm
Restaurant is mama marias in hudson wi
 
DebbyJean
Jul. 16, 2013 6:34 pm
I make an easy one that we just love. 1/2 cup butter (real), 1/2 cup light cream, 1 cup grated parmesan cheese, 1 T. chopped parsley flakes, salt & pepper. Heat butter and cream in pan until melted and blended. Stir in cheese, salt and pepper. Sprinkle with parsley.
 
Recommended Recipe:
Photo of: Quick and Easy Alfredo Sauce

Quick and Easy Alfredo Sauce

Submitted by: DAWN CARTER 
Cream cheese is the secret to this quick Alfredo sauce. 
Recommended by: Patty Cakes
Jul. 16, 2013 11:27 am
Nutmeg is a little tip I use on anything cheesy, including this one. SG is 1000% right, but the wedge Parm and grate it yourself! No green can o cheese:) Btw, my kids are CRA CRA for this sauce and it comes together in a Hot minute!!
 
Commented by: Don
Jul. 16, 2013 12:45 pm
Hi, this is the definitive from the original recipe. cheers. Fettuccine All’Alfredo 45g/1½ oz Butter 250ml/8fl oz Double Cream Pinch ground Nutmeg - freshly ground 60g/20z Parmesan Reggiano Cheese - freshly grated Salt and freshly ground Black Pepper 500g/1lb Fettuccine Pasta Method Pour 4 pints water into a large saucepan and bring to a boil over a high heat; Meantime, put the butter and cream in a large sauté/frying pan and cook, stirring frequently, over a medium high heat until the cream has almost reduced by half; Add the nutmeg, salt and a generous grinding of the pepper mill; Stir, remove from heat and set aside; When water in pan is boiling and the sauce is off the heat, add 1tbsp salt to the water and drop in the pasta, stirring well to mix and separate; When the pasta is cooked “al dente”, drain and add to sauce in frying pan; Add the grated cheese, stir and toss until the pasta is well coated with the cheese and sauce; Taste for seasoning and serve immediately.
 
Commented by: Buon Appetito
Jul. 16, 2013 12:51 pm
I looked at my original recipe and found a # of errors. I must have had an extra glass or two of wine when I wrote it. So I updated it and hope it is something you can work from. Happy cooking! Fettuccine Alfredo http://allrecipes.com/personalrecipe/63176009/fettuccine-alfredo/detail.aspx
 
Commented by: Johanna WISHES she were a
Jul. 16, 2013 3:13 pm
I love a recipe I got from a friend in college: 8ozs dry fettucine, 6 tbsp butter, 1 cup sliced green onions, 2 cloves minced garlic, 1 cup heavy whipping cream, 1.5 cups shredded Parmesan cheese, salt & pepper to taste, 1/8 tsp ground nutmeg, and optional: cubed chicken breast cooked in garlic and olive oil. Directions: cook noodles to "al dente" and drain them; keep warm. In a wide fry pan over medium-high heat, melt butter. Add green onions and garlic and cook for 2 minutes, stirring often. Add cream and boil rapidly until slightly thickened, and large, shiny bubbles form (about 2 minutes). Add hot, drained noodles to pan and toss gently. Add 1/2 cup of Parmesan cheese and toss until coated. Add another 1/2 cup cheese, salt and pepper, and toss. Sprinkle nutmeg (and chicken, if using) and remaining cheese over the top just before serving. Tip--use green and white noodles; can also use fresh mushrooms when you add green onions and garlic.
 
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