So, like it or not, this is American Alfredo. Nothing but butter, cream and cheese. Great recipe. Originally Alfredo was only cheese and butter tossed on pasta. The "Alfredo" adaption of pasta with cheese and butter was only to increase the butter. Americans add cream, from what I read, to compensate for lesser quality cheese. But this is definitely it.
Would love to see the instructions adapted to include more specific direction on how to temper the sauce so it doesn't break. I see so many comments on here about broken sauces, which is a temperature issue, not a recipe issue. A low heat and steady whisking (not stirring) will keep the sauce smooth and intact. Dont let it boil, all ingredients at room temp, and grate your own cheese. Pre-shredded has anti-caking ingredients in it.
Even so, there's not much in Alfredo, so throw what you will into the sauce before serving. It can take it... Its a great base. I increased the garlic and added black pepper when serving.
Was this review helpful?
0 users found this review helpful
So, like it or not, this is American Alfredo. Nothing but butter, cream and cheese. Great...