How to Make Authentic Alfredo Sauce?
Hello everyone and welcome to kahunasfoodandwine.com, the galaxy’s most popular food and wine program. And today, we are doing a traditional authentic Alfredo sauce which means no cream. Basically, the original recipe came from Alfredo de Lelio and he originally created the recipe because his wife was pregnant, lost her appetite so he came up with this simple dish which is basically equal parts or six tablespoons of butter and six ounces of parmigiano reggiano cheese. So you combine them together, dump your pasta and the next is your basic true authentic Alfredo sauce. I know the Alfredo sauce we all eat and the one that I love also is the one with some cream mixing. We’ll do that another time. I really do like that.
Also I’m making Alfredo sauce. You should always, always, always use really a fresh or a homemade fettuccini. I’ve grown up doing that. I would be using a dried one but you really want to use something fresh, it really is what helps the whole dish combine itself—if you’re using just simple ingredients.
Well basically, we’ve got our butter and this is about six or seven tablespoons or approximately 4-5 ounces of butter and parmesan. We’re using Parmigiano Reggiano butter. So this is made from the cows’ that make the cheese also. So we have that. We’ve got our parmesan, grated and I use the microplane so this will help me whip, get it there thin real easy and that’s it. So we’re not going to stay traditional tonight though, we, the wife want some asparagus and some peas in it and some prosciutto di Parma—might as well just throw them all in. That’s it, let’s get to our cooking.
Basically what we’re going to do is our butter is as you can see nice and soft. It’s at little temperature. So what we’re going to do is we’re going to mix in some of the cheese. So I'm just going to mix this until we get a creamy taste. So anyway, I’m going to incorporate -- did you see how white this Parmigiano Reggiano cheese is, more Parmigiano cheese. You know it's extremely bright white. It's very white, so we’re going to incorporate and that’s probably two cups of parmesan with the microplaner which really isn't all that much. If you're using a regular grater, you could use a cup or you could use probably really you know six ounces worth. So I'm just going to keep working this until I get all that cheese incorporated, I have a nice creamy paste at the bottom of this.
All right, so there is the butter and the cheese all incorporated. It’s just a cheese base—I don’t say disappear but sort of melts right into the butter. So it's going to be the base for our Alfredo sauce and we’ll get the pasta in here in a minute. So I'm going to start spooning our pasta in and I took about four ounces. This is a pound package. It took about four ounces out so the truth this is going to be 12 ounces I supposed to 16 ounces of pasta. Okay, so I’m just going to mix this around so it gets nice and coated. The smell is just great, the parmesan starting to incorporate now. It really smells good. So that right there that would be your traditional authentic Alfredo.
I think the restaurant is still there in Italy by the way that Alfredo owned. Let’s see how this is. I also added ½ ladle of pasta water at this point. But like I said we’re doing a little bit of trick. We’re going to add in our peas and asparagus. The peas and asparagus we’re just sautéed in some olive oil and a little red pepper flake. We’re mixing that in and then we’re going to mix in our prosciutto di Parma and again, if you can’t get the imported stuff you could use the domestic stuff. And again this I cut into like ribbons so that is kind of bite size. And with that we mix in and we’re going to top it with a little parsley, mix that in. So I top in with some parmesan cheese.
Now we have to know about the parmesan butter or if you were to get a good french butter. They not as strong taste as the United States butter. So you're not going to get that real heavier work like reading melted butter taste. It's got a completely different flavor profile. So that’s it. That’s our fettuccini Alfredo with some extra sauce.
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