One of the famous pasta sauces is Alfredo's thick, creamy velvety sauce. It gently envelops each macaroni, smoothes its surface and caresses your palate with its rich buttery-cheese flavor. This classic sauce was first prepared in 1914 by chef Alfredo di Lelio in his own restaurant on Via del Scrofa in Rome.
It is necessary
-
- Classic Alfredo Sauce:
- 2 cups heavy 35% cream
- ¼ cup cold unsalted butter, chopped into pieces;
- ¼ cups of grated Parmesan cheese;
- 1 clove of garlic;
- salt and freshly ground black pepper;
- chopped fresh parsley for garnish.
- Alfredo sauce with egg yolks:
- 2 yolks from large chicken eggs;
- 250 ml heavy cream;
- - ¼ cup cold unsalted butter, chopped into pieces;
- ¼ cups of grated Parmesan cheese;
- 1/2 teaspoon of grated nutmeg
- salt and freshly ground black pepper.
Instructions
Step 1
Classic Alfredo Sauce
Heat a small heavy-bottomed saucepan over high heat. Pour some fresh cold water into the bottom. Allow the water to evaporate almost completely, but make sure there are literally a few drops at the bottom. This will prevent the cream from sticking.
Step 2
Remove the pan from the heat and pour the cream into it. Return the container to the stove and bring them to a boil. Reduce heat to low and simmer the cream until it evaporates by half.
Step 3
Peel a clove of garlic, cut it in half lengthwise, place it on a cutting board and press down on it with the flat side of a wide knife blade. This will release more juice from the garlic, containing essential oils, which give the dish a unique garlic aroma.
Step 4
Add the garlic to the cream. Keep it there for literally five minutes and remove it with a slotted spoon. This is enough time for the sauce to develop a distinct smell, but the vegetable itself did not give it a noticeable metallic taste.
Step 5
Remove the cream from the heat. Take the WHEEL. Place the butter in the sauce and stir in the butter and cream with gentle, gentle movements. The sauce should be smooth, thick and shiny.
Step 6
Add cheese to the sauce, continue stirring. Season to taste with salt and pepper. If desired, garnish with fresh chopped parsley before adding the sauce to the hot pasta.
Step 7
Alfredo sauce with egg yolks
Make the classic Alfredo Sauce without adding any garlic. Beat the egg yolks first in a separate bowl.
Step 8
Add the adjusted yolks to the desired consistency in the hot sauce, whisking continuously. Add spices.
