Heavy cream, butter, parmesan cheese (and romano because I had some), parsley. The curly parsley turned out to be a poor choice, but it's cheap as dirt so it wasn't a total loss.
Finely mince your parsley and grate your cheese.
Heat your pint of cream over medium low heat. Remember, do not let it go above medium heat at the very highest, if cream gets too hot it does very bad things and it would ruin a sauce like this. It can take a little bit over this low temperature so have patience.
When it's nice and warm/hot, add your stick of butter in and melt.
When it's totally melted, whisk it around and add all your cheese. I'd add half of it and taste to make sure the taste doesn't become too strong for you. Mine definitely needed all the cheese. Salt only if needed after the cheese melts and incorporates, and add some pepper!
It will still be a little on the thin side, don't despair.
Hopefully you will have boiled your pasta by now. I started my sauce when I put my fettucini on since it needed to boil for 12 minutes. Add your pasta into your sauce and stir it around.
Oh and take it off the heat. It will start to thicken a bit as it cools and mixes with the starchy pasta. I used a whole pound of pasta but you can use less if you want more sauce to go around. I felt the ratio was good.
Dish some out, sprinkle a liiiiittle more cheese on top..
Add some parsley in an attempt to be fancy. Regret later.
Take a bite and be happy. The parsley felt kind of scratchy compared to the rest of the dish, I wouldn't bother again and if I did I'd go with flat leaf parsley.
Alfredo Sauce (original recipe here, from Tyler Florence)
- 1 pint heavy cream
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup freshly grated Parmigiano-Reggiano
- Freshly cracked black pepper
- Chopped fresh flat-leaf parsley, for garnish
It was good. Too rich to make often though, jebus.
And I used my stand mixer for the first time, hooray! I made Don's mom's applesauce raisin cake, 'cause I wanted the first one I made to be something special that meant something to someone. And boy is it good. And moist. It's even better today, the day after. But I seriously have to go give some out because I can't have cake like that in my home. I'll eat the whole thing.
I can't show you the recipe because it's a TOP SECRET FAMILY RECIPE (but I got it because I'm awesome) but I can show you the basic steps for making any cake! Well almost any cake.
First you cream whatever fat you are using and your sugar. A cake without sugar is like... a.. cake without sugar. BAD.
Mix your dry ingredients in a bowl!
Yes, I'm sure you can see that applesauce and those raisins. Who would have thought they would be inside applesauce raisin cake. OH NO THE SECRET IS OUT.
Add your eggs one at a time to your sugar/fat mixture.
Then add everything else in batches. Those are the steps you will take to make almost any cake. Easy!
I got this pan from Tina for christmas. I love it already.
Baked cake smells so good.
Oh baby. Gimme somma dose raisins. I love raisins in things. Cookies, cakes, CINNAMON BUNS. Oh get this thing away from me. I think tomorrow I'll be delivering it to people.
I need to think of a name for my stand mixer. She's so pretty.
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