Oh yeah, show off those sexy cooking skills by whipping up a nice alfredo sauce that is not watery, very flavorful, and sticks to the pasta. For home cooks the easiest means to make an alfredo sauce has always been to buy it bottled... SHAME ON YOU! It's not hard to do and buying the ingredients to make it is not that difficult. I think the one issue people have with making alfredo sauce at home is dealing with the cream. "What do I use?" and "How do I get it creamy?!" are usually the questions I get and after many, oh so many, years of making it I am glad to share it to you all!
For me, personally, I think making a perfect alfredo sauce over pasta is one of the sexiest simple dishes you can make. It looks authentic as hell making if from scratch to the point where the women I have dated in my life watch with intense focus to see how I do it. Perhaps it is my charming good looks, or my Scottish manliness they like, but something about my alfredo sauce always makes my day go well, and my night go wild. b^^
1. Olive Oil 1 teaspoon (NO MORE, though add a little olive oil to boil with the pasta)
2. Butter, 3 Tablespoons (European style preferred, but measure it out to 3 tablespoons).
3. Heavy Whipping Cream, 1 cup (Arguably the most expensive part of the dish, bulk buying recommended).
4. Sea Salt (with or without iodine is fine) and fresh ground pepper.
5. 4 cloves of garlic, peeled and and pressed (Minced garlic, 1 1/2 tablespoons is an alternative).
6. 2 Egg Yolks (Save the whites if you have a use for them later).
7. A gratuitous handful of parmesan cheese, grated (doesn't have to be fresh, can be from a bulk container or shredded package, is about a 1 1/4 cup).
8. Nutmeg*, 1 to 2 tablespoon** (optional)
9. Fettuccine or Angel Hair pasta (half a standard box)
10. Freshly cleaned Broccoli (8 small florets) and/or Mushrooms (8 mushrooms medium sliced) [Very Optional and should be done only once the base sauce is mastered to your liking].
*Nutmeg is what I prefer to finish my alfredo. All us chef's have our own little secret and I like spilling the beans with mine, though it is not much of a secret, but finishing with Nutmeg is optional. Now, with mine and the way I have always served it I would just take the cap off of the small nutmeg mini-jar and fill it half way, but when I measured it out it was about 2 tablespoons. I would only do one first and see if it is to your liking, but most people I know end up doing 2.
Lets get down and dirty... with alfredo sauce.
1. Get a pot of water boiling and season it with a generous helping of sea salt and add 1 to 2 tablespoons of olive oil. Add the pasta and boil for about 8 to 10 minutes depending on the pasta type (for boiling the pasta check the box it came in for suggested cooking times)
2. Get a deep frying pan with high sides and place you teaspoon of olive oil into the pan and set it to medium heat.
3. When the oil gets a little runny go ahead and place the garlic in the pan, letting the garlic cook only slightly for about a minute.
4. Place the 3 tablespoons of butter into the pan and let it melt out, don't let it burn though by turning the heat too high.
5. Once the butter has fully melted turn heat down to medium/low and add the heavy whipping cream and stir mixing the garlic, butter, and cream well.
6. Begin with the seasoning of salt and pepper. Be quite generous on the salt, as with my salt shaker I set it to the finest setting and grind it about 20 to 25 times. You want it to almost taste a bit too salty, but don't worry, when we add the pasta it will not be as potent. turn your pepper grinder about 8 times. (I like making pasta at the point where customers do not need to add salt to their dish. Some culinary experts suggest less salt while others say you can never use too much salt..., but I like something coming out perfect for them and do most of it myself kind of splitting the difference, remember we are serving 4 people with this). Taste to get it just the way you want it.
7. Add in the parmesan cheese to the sauce and stir in, making sure it melts through.
8. Now we add in the nutmeg, and as usual make sure you taste it to see if you want to add more or consider using less for next time.
9. Drain the pasta and make sure you drain it well, keeping no residual water.
10. Dump drained pasta into the deep pan you made your alfredo sauce in, using tongs, mix it into the sauce nicely so the sauce covers the noodles well.
11. While the heat is still on medium low, add the two egg yolks to the alfredo sauce and mix it very well with your tongs into the pasta. This allows for the sauce to stick well to the sauce and make sure that you cook the dish at the lowest possible heat for about 1 to 1 1/2 minutes .
12. Finally, turn of the heat and let the pan rest on a cool burner, allowing the sauce 2 to 3 minutes to thicken up nicely.
13. Place on warm plates and serve with garlic bread and a fine white wine. b^^
And boom, tough actin' tinactin, you got yourself a delicious alfredo sauce to wow your friends and family and it only took you about 15 minutes to make it (with another 5 for prep). If you want you could also add some thinly sliced or diced grilled chicken breast to this dish as well, just make sure not to burn the chicken to allow crispy char into our wonderful alfredo sauce. You can also add cooked mild Italian sausage sliced or thick cut bacon diced and browned to this dish as well for your own little twist. You may also cut this recipe in half and make this dish for a romantic night time supper for two. Remember, master the sauce first, then fiddle around with it later with other ideas.
Want to add broccoli or mushrooms? Make sure you only add a few small broccoli florets (about 4 florets per person) and/or mushrooms (about 2 medium sliced mushrooms per person) and let those cook in before you add the pasta (between steps 8 and 9. Let this cook for about 2 minutes max for mildly crunchy broccoli florets and for flavorful mushrooms).
TIP: Want to reheat any leftovers for later. Well, don't just nuke the alfredo as is, go ahead and add 1 tablespoon of heavy whipping cream or milk to the "nukeable" bowl of alfredo you want to reheat in order for the alfredo to retain some of it's original texture and taste. I use this method when friends would bring leftover alfredo they made or got at a restaurant and want to reheat it. It kinda works and it makes them happy. XD
Hopefully this helps you along with your alfredo and perhaps gets you a bit further in your Italian 101! b^^
If you have any questions or concerns float me a message and when I am free I will be glad to answer your questions.