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Author Topic: Alfredo sauce  (Read 4168 times)

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    • an American in Yurrup
Alfredo sauce
« on: September 23, 2007, 09:27:46 AM »
We are finally using our pasta roller!  It was supposed to be on our wedding registry, but my grandma said, "Oh, a pasta machine?  I have one and never use it.  Here ya go."

So.  Yesterday we made ravioli (so good!), and today it will be fettuccine.  I'd love to make some alfredo sauce to go with it, not sure of the recipe though.

Help, please!
Used to be Bienchen

an American in Yurrup


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Re: Alfredo sauce
« Reply #1 on: September 23, 2007, 09:37:38 AM »
Here is a light version:

Light Alfredo Sauce


1 c Evaporated skim milk
1/2 c Chopped fresh parsley
1/4 ts White pepper
1/2 c Grated Parmesan cheese
4 oz Green onions, sliced-(white parts only)
White pepper to taste


In a large saucepan, bring the evaporated milk to a simmer over moderate heat.

Stir in the Parmesan cheese, green onions and parsley. As soon as it has melted, and the sauce is thick and creamy, pour over a pound of cooked pasta (such as fetuccine). Season to taste with white pepper.

~ Cristen


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Re: Alfredo sauce
« Reply #2 on: September 23, 2007, 11:22:45 AM »
Here's another one:

  1/2 cup butter
  1 pint heavy cream
  4 cloves garlic, minced or pressed
  1 dash cayenne pepper
  Salt and pepper to taste
  1 dash grated nutmeg
  4 oz cream cheese, cut in bits
  1 cup grated fresh Parmesan cheese (Reggiano or DiGiorno are the best)

In large saucepan over medium low heat, melt butter; add cream, garlic, salt and peppers, and nutmeg. Simmer for 20-30 minutes until it thickens.  Off heat, stir in cheeses until well combined and melted.  Toss pasta lightly with sauce, coating well. Serve hot.


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Re: Alfredo sauce
« Reply #3 on: September 23, 2007, 11:50:19 AM »
Oh, and here's a Rachel Ray twist on the fettuccine alfredo, I've been dying to try it but DH doesn't like creamy sauces . . .

Fettuccine all’Alfredo con Prosciutto di Parma


1 (12 ounce) package egg fettuccine
1/3 pound prosciutto di Parma
2 tablespoons butter
1 to 1 1/4 cups half-and-half
1 cup (3 healthy handfuls) grated Parmigiano-Reggiano
2 pinches ground nutmeg or about 1/4 teaspoon freshly grated nutmeg
Coarse ground black pepper
A pinch coarse salt


Bring salted water to a rolling boil for the pasta and cook to package directions for al dente pasta.

Slice prosciutto ham into thin strips across. Separate ham ribbons and loosely pile them up and set aside.

Preheat a large skillet over moderate heat. Drain the pasta. Add the butter to the pan and melt. Add half-and-half to the melted butter. Stirring constantly, add cheese and cook sauce 1 minute. Season with nutmeg, pepper, and a pinch of salt. Turn off heat under sauce and add pasta to the skillet. Toss pasta until sauce coats the noodles evenly. Add prosciutto ribbons and toss to evenly distribute them. Mangia!

~ Cristen


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Re: Alfredo sauce
« Reply #4 on: September 24, 2007, 09:18:15 AM »
I always thought that to be Alfredo you were only allowed butter, whipping cream and parmesan.


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Re: Alfredo sauce
« Reply #5 on: September 26, 2007, 08:10:19 PM »
1 tblsp butter
1/2 cup cream
1/4 cup milk
1/4 cup parm cheese or more if prefered.
1/2 teasp. course black pepper

mix and melt together in a sauce pan until completely melted, then toss with pasta. plate, and add parmasan cheese to top for garnish.  i always add frozen veggies into my pasta so that it makes the meal a little different because of the great flavor/texture added.