- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Fettuccine Alfredo Recipe
Posted on 5/23/13 at 7:31 am
Posted on 5/23/13 at 7:31 am
I'm not a big Italian fan but, my family seems to love the stuff.
I've gotten the Marinara down to where they actually ask for it.
Now I want to move on to Alfredo.
Anyone have a decent recipe that doesn't require 10 years of training in Italy to master?
I've gotten the Marinara down to where they actually ask for it.
Now I want to move on to Alfredo.
Anyone have a decent recipe that doesn't require 10 years of training in Italy to master?
7
Posted on 5/23/13 at 7:34 am to LSUTygerFan
quote:
Fettuccine Alfredo
quote:
Italy
Posted on 5/23/13 at 7:35 am to Hat Tricks
thanks for the help
Posted on 5/23/13 at 7:36 am to Hat Tricks
Don't know why you think that's funny. It is an Italian dish.
OP, it's simply butter, parmesan cheese, pasta and perhaps pasta water.
OP, it's simply butter, parmesan cheese, pasta and perhaps pasta water.
Posted on 5/23/13 at 7:49 am to Al Dante
quote:
Don't know why you think that's funny. It is an Italian dish.
Italians in Italy aren't eating much fettuccine alfredo.
Posted on 5/23/13 at 7:49 am to LSUTygerFan
Here's a Saveur article containing the original recipe.
LINK
It's very simple, but it might take a time or two for you to get the consistency right. It's a departure from what we've all come to know as Alfredo, but I think this is much better.
ETA: the link above is just the recipe. Here's a link to the article that originally accompanied it.
The Real Alfredo
LINK
It's very simple, but it might take a time or two for you to get the consistency right. It's a departure from what we've all come to know as Alfredo, but I think this is much better.
ETA: the link above is just the recipe. Here's a link to the article that originally accompanied it.
The Real Alfredo
This post was edited on 5/23/13 at 7:52 am
Posted on 5/23/13 at 7:54 am to Hat Tricks
quote:
Italians in Italy aren't eating much fettuccine alfredo.
Uhh, it's butter, parmesan and pasta. They eat a shitload of it and I've had it made for me at people's houses in Italy. I've never been served the bastardized American version with cream or peas or only God knows what else, but a dish of butter, emulsified parmesan and pasta is eaten a lot over there.
Posted on 5/23/13 at 8:03 am to LSUTygerFan
NM.
This post was edited on 5/23/13 at 8:05 am
Posted on 5/23/13 at 8:06 am to Al Dante
quote:
Al Dante
no sense arguing. Some people are helpful, some aren't. It's just the way this place is.
Posted on 5/23/13 at 8:15 am to Al Dante
quote:
Uhh, it's butter, parmesan and pasta. They eat a shitload of it and I've had it made for me at people's houses in Italy. I've never been served the bastardized American version with cream or peas or only God knows what else, but a dish of butter, emulsified parmesan and pasta is eaten a lot over there.
I know that but what most Americans consider Alfredo isn't that at all and most Italians don't refer to butter, paremsan, and pasta as alfredo either.
This post was edited on 5/23/13 at 8:15 am
Posted on 5/23/13 at 8:16 am to LSUTygerFan
quote:
no sense arguing. Some people are helpful, some aren't. It's just the way this place is.
Lighten up. Don't be so thin skinned.
So what do you want? A recipe for the American alfredo or a recipe for pasta al burro?
This post was edited on 5/23/13 at 8:21 am
Posted on 5/23/13 at 9:44 am to Al Dante
I didn't see it once while in Italy last month.
Posted on 5/23/13 at 9:47 am to Epic Cajun
Make something healthier. It's all just butter and cream and cheap carbs
Posted on 5/23/13 at 11:15 am to dallastiger55
quote:
It's all just butter and cream and cheap carbs
No cream in the real deal, but he wasn't asking for a low fat/carb dish.
Posted on 5/23/13 at 11:20 am to LSUTygerFan
Pasta. Jar of Alfredo. Frozen garlic bread. Welcome to Italy!
Posted on 5/23/13 at 11:23 am to pooponsaban
It's easy as hell...but make sure you use good Parmesan.
Posted on 5/23/13 at 11:26 am to Gris Gris
quote:
No cream in the real deal, but he wasn't asking for a low fat/carb dish.
Thanks. As I said, I'm not a fan so, I don't know much about it. Just trying to cook stuff the family will actually eat.
Posted on 5/23/13 at 11:27 am to LSUTygerFan
Your family will eat the stuff out of the jar. Seriously.
Posted on 5/23/13 at 12:41 pm to LSUTygerFan
I made some not long ago. Call it bastardized or not, idc.
2 or 3 chicken breasts thin sliced, skinless boneless. Two tablespoons of butter.
Cook through then throw in two more tablespoons of butter and two cloves of garlic. Cook that down for a minute, don't burn it. Then 3/4 cup of white wine or low sodium chicken broth. Reduce that down for a couple minutes. Then it's three table spoons of heavy cream and I believe half a cup of half and half. Then a lot of Parmesan. You can play with the cream a little, just might have to cook a little longer to thicken or add a little extra cheese. Lot of black pepper, slice chicken, toss into pan with sauce, then throw the pasta then more Parmesan and toss over heat.
That may not be exactly what the finest Italians eat, but it was good. I used 12 ounces of bowtie pasta.
Disclaimer: from blog called pioneer woman, take my man card, but enjoy the food. It is definitely heavy, have a salad with it.
2 or 3 chicken breasts thin sliced, skinless boneless. Two tablespoons of butter.
Cook through then throw in two more tablespoons of butter and two cloves of garlic. Cook that down for a minute, don't burn it. Then 3/4 cup of white wine or low sodium chicken broth. Reduce that down for a couple minutes. Then it's three table spoons of heavy cream and I believe half a cup of half and half. Then a lot of Parmesan. You can play with the cream a little, just might have to cook a little longer to thicken or add a little extra cheese. Lot of black pepper, slice chicken, toss into pan with sauce, then throw the pasta then more Parmesan and toss over heat.
That may not be exactly what the finest Italians eat, but it was good. I used 12 ounces of bowtie pasta.
Disclaimer: from blog called pioneer woman, take my man card, but enjoy the food. It is definitely heavy, have a salad with it.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News