The butter and Parmesan version doesn’t feel as heavy as the cream version, in my opinion.
It’s been in my Rolodex for a while!
this post was submitted on 09 Jul 2023
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I have a good heavy cream version that I like to make from scratch and it is really good, but this was so simple and tasty that it is going to be something that I keep on tap for an easy night where I still want something amazing.
Oh this sounds really good! Alfredo sauces are usually a no go for me (I’m lactose intolerant and vegetarian) but Parmesan doesn’t contain too much lactose so this seems perfect.
Seems like the addition of something like peas or asparagus would be extra delicious as well!
Is this a cheeky way of getting Tasting History with Max Miller content spread around? ‘Cause I’m here for it!
I was going to make a similar comment 😁 Love that channel
TIL from a Matteo Lane video that fettuccine Alfredo is an American recipe.
Not the version that I am talking about here. This particular version was invented in Rome and was quite famous in its time.
the pre-shredded doesn’t work
Why not?
I think there is something that is generally added to prevent it from sticking together if I remember correctly. You could certainly try it, but grating a cup of parm is not too difficult and it tasty.
Interesting. I buy the "good" pre-shredded parm from the fancy cheese section and it melts pretty well in my depression mac and cheese. I wonder if I just got lucky with the brand they sell where I shop.
Anti-clumping agents are generally put in pre-shredded cheeses, but you can get bags of shredded "melting cheeses" that don't have them though. In my experience that's only a supermercado kinda thing. That said your "good" pre-shredded could also be in that category.
The worst that happens is that it doesn't form an emulsion with the butter and the water. I say give it a try and see how it turns out. Just remember to report back here so we can all learn from your experiment!
All pre-shredded has cellulose powder as an anti-clumping agent. Even the "good" pre-shredded.
Now, cellulose powder won't keep things from melting, but it will make it harder to get a creamy sauce without a grainy texture.
As a note, if you want to help things along, add a slice of American cheese. The sodium citrate that makes the cheese smooth and pliable will keep your sauce from breaking. It also adds some creamy texture.
Pre-shredded cheese never melts as well because they spray a coating on them to keep them from sticking together in the package.
Pre shredded cheese is covered in starch or something similar to prevent clumping but also makes it harder to melt into a sauce. It’s still doable but the end texture will probably end up being lumpy
Pre-shredded cheese has preservatives in it that prevent it from melting properly
Add some rough chopped Italian (the big leaf kind) for an added kick. Also, even if you leave the parsley out, go hard with the black pepper.
For some reason as I've gotten older I've lost the taste for alfredo sauce. I loved it when I was a kid but now I just much prefer a tomato based sauce. I'm not sure why as I love creamy sauces as well as parmesan. Maybe I need to try making it myself and see.
This version is a good bit different than the cream versions that you generally find. Pretty much just butter, cheese and pasta water.
I have been wanting to try this way! I’ve always done the recipes calling for flour cream and milk. Happy to hear yours turned out delicious. Gives me a renewed excitement to try. I may do homemade noodles because I’m not sure I have great noodle options around me.
I love alfredo, but I've never made it traditionally like you did. I'll give it a shot for my next date night!
Sounds like someone's been watching Tasting History videos...
Haven't really seen anything other than the Alfredo one actually. That is what started me looking into this recipe.
Are there any you recommend I watch and try out next? I like learning new ways to make awesome food.
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