Alfredo Verdict
Wednesday, November 28th, 2007 07:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
forchancookieI have completed and eated the Fettuccine Alfredo. I used a recipe from America's Test Kitchen, a PBS cooking show. They say that their goal is "a luxurious sauce that remained supple and velvety from the first bite of pasta to the last." So, was it?
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Fettuccine Alfredo
Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section. When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Note that Fettuccine Alfredo must be served immediately; it does not hold or reheat well. Serves 4 to 6 as a first course.
1 1/2 cups heavy cream
2 tablespoons unsalted butter
Table salt
1/2 teaspoon ground black pepper
9 ounces fresh fettuccine
1 1/2 ounces Parmesan cheese , grated (about 3/4 cup)
1/8 teaspoon fresh grated nutmeg
1. Bring 4 1/2 quarts water to rolling boil, covered, in large stockpot or Dutch oven. Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water; set bowls aside to warm.
2. While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.
3. Add 1 tablespoon salt and pasta to boiling water; cook pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain pasta. Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and nutmeg to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes. Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten. Working quickly, empty serving bowls of water; divide pasta among bowls, tossing pasta to coat well with sauce. Serve immediately.
~~~
Now first of all, I went out and bought fresh grated parmesan. I hate when people tell me "There's Kraft in the fridge." Yeah? So? If I'm cooking with it and it's the basis of the meal, I'm not using Kraft. I know it claims to be 100% Parmesan, but it's been sitting on a shelf for who knows how long. So, I ran out for the fresh stuff.
I followed all the instructions, used the fresh pasta, etc and so forth. As promised, it did thicken up very nicely. So how did it taste? Like parmesan... How did I want it to taste? I wanted it a little creamier. Despite heating the bowls and serving it hot, it's cold here and it congealed pretty quickly, so it wasn't smooth and creamy, it was lumpy and kinda creamy. I love cheese, but I was expecting more creaminess and less overwhelming parmesan. There's really not that much cheese in the recipe. Don't get me wrong, it was good, it just wasn't what I was looking for. I definitely want more cream and less cheese in my alfredo sauce. Ah well, live to try another day. Well, if I don't clog up my arteries trying.
Bottom line: Don't cook this dish on a cold night! Cook it when it's warm and when you're jonesing for parmesan. The fresh pasta is a nice change from the box stuff, it cooks in no time! I imagine it would be very tasty with broccoli or something in it. ^_^ Even by itself it is tasty and full of cheesy goodness. Don't be greedy, have a small serving and some nice veggies!
~~~
Fettuccine Alfredo
Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section. When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Note that Fettuccine Alfredo must be served immediately; it does not hold or reheat well. Serves 4 to 6 as a first course.
1 1/2 cups heavy cream
2 tablespoons unsalted butter
Table salt
1/2 teaspoon ground black pepper
9 ounces fresh fettuccine
1 1/2 ounces Parmesan cheese , grated (about 3/4 cup)
1/8 teaspoon fresh grated nutmeg
1. Bring 4 1/2 quarts water to rolling boil, covered, in large stockpot or Dutch oven. Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water; set bowls aside to warm.
2. While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.
3. Add 1 tablespoon salt and pasta to boiling water; cook pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain pasta. Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and nutmeg to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes. Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten. Working quickly, empty serving bowls of water; divide pasta among bowls, tossing pasta to coat well with sauce. Serve immediately.
~~~
Now first of all, I went out and bought fresh grated parmesan. I hate when people tell me "There's Kraft in the fridge." Yeah? So? If I'm cooking with it and it's the basis of the meal, I'm not using Kraft. I know it claims to be 100% Parmesan, but it's been sitting on a shelf for who knows how long. So, I ran out for the fresh stuff.
I followed all the instructions, used the fresh pasta, etc and so forth. As promised, it did thicken up very nicely. So how did it taste? Like parmesan... How did I want it to taste? I wanted it a little creamier. Despite heating the bowls and serving it hot, it's cold here and it congealed pretty quickly, so it wasn't smooth and creamy, it was lumpy and kinda creamy. I love cheese, but I was expecting more creaminess and less overwhelming parmesan. There's really not that much cheese in the recipe. Don't get me wrong, it was good, it just wasn't what I was looking for. I definitely want more cream and less cheese in my alfredo sauce. Ah well, live to try another day. Well, if I don't clog up my arteries trying.
Bottom line: Don't cook this dish on a cold night! Cook it when it's warm and when you're jonesing for parmesan. The fresh pasta is a nice change from the box stuff, it cooks in no time! I imagine it would be very tasty with broccoli or something in it. ^_^ Even by itself it is tasty and full of cheesy goodness. Don't be greedy, have a small serving and some nice veggies!
