ALFREDO SAUCE USING CREAM CHEESE RECIPES

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NO-CREAM ALFREDO SAUCE RECIPE | FOOD NETWORK KITCHEN ...



No-Cream Alfredo Sauce Recipe | Food Network Kitchen ... image

Traditional Roman fettucine Alfredo doesn't contain a drop of cream or milk, so whether you have none in your refrigerator or you are a traditionalist, this is the recipe for you. Just because there's no cream, however, doesn't mean it isn't over the top with richness and flavor.

Provided by Food Network Kitchen

Total Time 20 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 5

Kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small cubes 
6 ounces Parmesan, freshly grated (about 2 cups) 
1 pound dried fettuccine  
Freshly ground black pepper 

Steps:

  • Bring a large pot of salted water to boil. Put the butter and cheese in a large bowl and set aside.
  • Add the fettuccine to the boiling water and cook, stirring occasionally, according to the package instructions for al dente. Reserve 1 cup of the pasta water, then drain the pasta and add it to the large bowl. Using tongs, gently toss the pasta with the butter and cheese, adding pasta water as necessary to create a creamy looking sauce. Top with a few grinds of pepper. 

ALFREDO SAUCE RECIPE - NYT COOKING



Alfredo Sauce Recipe - NYT Cooking image

Alfredo de Lello, a Roman restaurateur, created this rich, silky sauce, which is meant to be tossed with fettuccine, but it can also be used in many other ways: Drizzle it over seared chicken breasts, simmered beans or roasted vegetables, or toss it with any number of ingredients. Classically made with heavy cream, butter and Parmesan, it is an easy sauce that can be whipped up in minutes using staples from the fridge. As a buttery, blank canvas, it also lends itself to a number of seasonings: Add some fresh tarragon, dried herbs or a pinch of turmeric or saffron, and it takes on a whole new personality.

Provided by The New York Times

Total Time 10 minutes

Yield 1 3/4 cups

Number Of Ingredients 6

1 1/2 cups heavy cream
1 large egg yolk
2 tablespoons butter
1 small garlic clove, finely chopped
1 cup finely grated Parmesan (about 1 1/2 ounces)
Black pepper, to taste

Steps:

  • In a medium bowl or large measuring cup, whisk the cream and egg yolk together until combined; set aside.
  • In a medium saucepan, heat the butter over medium-high. Add the garlic and sauté until fragrant and sizzling, about 2 minutes. Pour the cream mixture into the garlic butter, reduce heat to medium and cook, stirring frequently, until mixture is hot but not boiling, about 5 minutes.
  • Whisk in the Parmesan little by little, and cook over medium, whisking frequently, until creamy and thickened, 3 to 5 minutes. Season to taste with pepper.

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ALFREDO SAUCE RECIPE - NYT COOKING
Alfredo de Lello, a Roman restaurateur, created this rich, silky sauce, which is meant to be tossed with fettuccine, but it can also be used in many other ways: Drizzle it over seared chicken breasts, simmered beans or roasted vegetables, or toss it with any number of ingredients. Classically made with heavy cream, butter and Parmesan, it is an easy sauce that can be whipped up in minutes using staples from the fridge. As a buttery, blank canvas, it also lends itself to a number of seasonings: Add some fresh tarragon, dried herbs or a pinch of turmeric or saffron, and it takes on a whole new personality.
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Cuisine american, italian
  • Whisk in the Parmesan little by little, and cook over medium, whisking frequently, until creamy and thickened, 3 to 5 minutes. Season to taste with pepper.
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