Fancy Alfredo Sauce Food

FANCY ALFREDO SAUCE

Steps:

• Saute onion until translucent, add sugar and cook until slightly brown. Drain and set aside.
• Steam broccoli while onion is cooking. Drain and set aside.
• Melt butter over medium heat, making sure not to brown it at all.
• Add 1/2 cheese and stir until completely smooth.
• Add whipping cream and milk, bring almost to a boil.
• Add pepper and parsley.
• Add remaining cheese and egg whites. Stir until completely smooth and melted (should no longer appear grainy). This may take a little while, but you will know when it's happened because sauce will begin to look fluffy.
• If it's not thick enough combine cornstarch with a little bit of milk and add.
• Once the sauce is thick enough for you (and it will continue to thicken as it sits) stir in the onions and steamed broccoli, Serve over your favorite pasta.

BETTER THAN OLIVE GARDEN ALFREDO SAUCE

Steps:

• Melt butter in medium saucepan with olive oil over medium/low heat.
• Add the garlic, cream, white pepper and bring mixture to a simmer.
• Stir often.
• Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
• When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
• While the sauce cooks, boil noodles for 3-5 minutes.
• Place pasta on serving plates and spoon sauce over pasta.
• Garnish with parsley, freshly cracked black pepper and more grated parmesan (optional).

FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

ALFREDO SAUCE

Steps:

• In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
• Toss to combine, thinning with pasta water if necessary.

FETTUCCINE ALFREDO

Steps:

• To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
• To prepare Alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the Alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

ALFREDO SAUCE

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.

ALFREDO SAUCE

Steps:

• Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.