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bestowed
 
 
 
 
 
CREAMY ALFREDO SAUCE
 
18 august 2018
 
 


 
 
 
Mille grazie to Alfredo di Lelio for inventing my favorite guilty pleasure.  According to legend, this Roman restaurateur invented something "to please his pregnant wife" in 1914, calling it "fettuccine al burro," or fettuccine with butter sauce.  di Lelio owned a restaurant on the Via della Scrofa in Rome until 1943, at which time he sold it to two of his waiters. 

Strangely, the dish has never caught on in Italy with same popularity that it has in the United States.  In fact, you'll have to ask for the dish by its more recognized name, "pasta al burro" or "pasta bianca" (pasta in white sauce) and, sadly, it is really not prepared the same. 

There are a lot of recipes promising "quick and easy" alfredos, but what they save in time, they sacrifice in full bodied flavor. 

The trick to velvety, smooth Alfredo is egg yolk.  Adding just enough room temperature egg yolk -- painfully slow -- to the mixture so that it heats gradually and doesn't scramble, is the thing.  Resisting the urge to spill even the last ounce is well worth the exercise in discipline.

The other essential key is luscious heavy cream: the heaviest cream you can buy.  In most cases, you'll find 36% (fat) heavy whipping cream from most grocers.  If you have access to a professional restaurant store (think Restaurant Depot and the like) or local dairy, opt for manufacturer's cream, which contains 40% fat.  It's probably worth opening a licensed food facility and paying taxes for that extra 4%.

Unlike red sauces that reheat well, Alfredo separates when cooled down then reheated.  To avoid this, always reheat slowly over the range (never in the microwave) stirring frequently and adding additional cream to smooth it as it heats.  Or, better yet, eat it all in one sitting.

The traditional dish, of course, is fettuccine alfredo, because the sauce clings nicely to a wide noodle.  I stock the fridge with all types of fresh pasta; I can tell you from experience that it makes little to no difference which you choose.  Alfredo sauce is delicious on any shape or size, including spoons and fingertips.
 
 
 







 
 
 
 
 
 
 
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