No diet today !

DeerMadness · Dec 12, 2023

Fettuccine Alfredo with Andoullie Sausage.
Heavy Cream
Butter
Garlic Cloves
Parmesan Cheese
Salt
A little crushed red pepper flakes
My wife says it is indulgent...

Blank · Dec 12, 2023

Indulgent, a new way to spell "perfect!"

DeerMadness · Dec 12, 2023

Thanks Blank. I've made it before- and I used Shrimp or Shrimp and Chicken. I never did the Garlic and butter simmer long enough. I never reduced the cream enough before. 6 and a half minutes simmering the cream , garlic and butter. Then I added the Parm. It really rose the bar !
Such an easy recipe but I just needed to change up the process. I will never be a chef like you are but now I know my Fettuccine is as good as anyone's. I've had Fettuccine Alfredo in the best restaurants and had the butter running off in rivers and tons of Parm but it wasn't any better than this.

Blank · Dec 12, 2023

Sounds great. One hint if you're trying to show off. Use fresh Parmesan cheese for heightened flavor, and a much creamier sauce. The coating they put on the shaved or shredded Parm makes it melt and blend a little slower. Sometimes clumpy

DeerMadness · Dec 12, 2023

I did use fresh, but I added it all before I took the same off stove.

Blank said:
Sounds great. One hint if you're trying to show off. Use fresh Parmesan cheese for heightened flavor, and a much creamier sauce. The coating they put on the shaved or shredded Parm makes it melt and blend a little slower. Sometimes clumpy

I used fresh Parm. Maybe more cream then or extra butter ?

Blank · Dec 13, 2023

I would lean toward a little more cream, rather than butter. We like leftovers or freeze the extras, and I don't care for all the separated butter from my sauces.

In your recipe you said heavy cream. People sometimes confuse whipping cream and heavy cream. Two distinctly different levels of butter fat in them. I will always select heavy cream with 35-40% butter fat for thick sauces