Fettucini Alfredo.

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jinjo76
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2005/02/28 21:26:58 (permalink)

Fettucini Alfredo.

Hello,
I have fettucini alfredo, (the authentic recipe which was served to his pregnant wife), very rarely. I was wondering, after seeing light'?' versions of this, how often would someone have to consume this dish to want to make a 'lite' version?
All things in moderation,
Jonathan.
#1

27 Replies Related Threads

    Theedge
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    RE: Fettucini Alfredo. 2005/02/28 21:56:59 (permalink)
    I never make or consume the lite or light version of anything.
    #2
    spoon31
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    RE: Fettucini Alfredo. 2005/02/28 22:42:01 (permalink)
    Milk, butter, and parmesan cheese? how do you even make that "lite"? and don't say margarine, 'cause that is never a substitute for butter in terms of flavour....
    #3
    tiki
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    RE: Fettucini Alfredo. 2005/03/01 10:22:21 (permalink)
    "lite" Alfredo---tell me--would we serve that with a white wine cooler or a Bud Lite! Having grown up in a large Italian family---i cannot for the life of me imagine "Light" Italian!! To my people food is a celebration and not to be taken "lightly"!
    #4
    Salustra
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    RE: Fettucini Alfredo. 2005/03/01 10:49:30 (permalink)
    quote:
    Originally posted by tiki
    food is a celebration and not to be taken "lightly"!

    Amen, tiki!
    #5
    Jennifer_4
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    RE: Fettucini Alfredo. 2005/03/01 10:59:47 (permalink)
    strangely enough, none of the supposedly authentic Italian restaurants around here can make a decent version of the stuff... there used to be a little "fast food" italian mini-chain where my friends worked that made what we referred to as "fat sauce".. it was alfredo, cooked up from scratch with real butter and cream and since their demise I've been disappointed with every alfredo I've eaten anywhere else...
    #6
    seafarer john
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    RE: Fettucini Alfredo. 2005/03/01 13:48:46 (permalink)
    If I was Italian I'd blame that awful concoction called "Fettucini Alfredo" on the French !

    cheers, John
    #7
    jinjo76
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    RE: Fettucini Alfredo. 2005/03/01 14:13:34 (permalink)
    If anyone misunderstood, I apologize. I meant that, for me at least, life is to short to eat diet anything. I made the recipe last night using DeCecco fettucine, heavy whipping cream, Parmigiano Reggiano Vacche Rosse, and Double Devon Cream Butter. I saw a couple of recipes for this dish and couldn't believe what I was reading; skim milk instead of cream, nonfat granulated cheese instead of the parmigiano, and Olestra I think for the butter. I'll try to find the site.
    #8
    efuery
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    RE: Fettucini Alfredo. 2005/03/01 14:19:51 (permalink)
    Try this to reduce some of the fat/calories:
    make a roux with 1 Tbs melted butter and some flour. Add skim milk and neufachatel (sp) cheese (a.k.a. Lite cream cheese) that has been cut into small pieces. whisk over medium heat until smooth. Add parmesan cheese. keep whisking. season to taste with salt and pepper.

    #9
    garykg6
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    RE: Fettucini Alfredo. 2005/03/01 14:50:12 (permalink)
    I can imagine a Italian family(like TIKI mentioned) sitting down and the first words out of uncle Sal's mouth when the pasta course is
    served being "hey,would someone pass the lite".....to each his own but Garykg6 don't do 'lite',I prefer heavy beer,heavy milk and ice cream,etc. There is an art to making this dish,if you are in Tampa,try the 'Cafe Amaretto'on memorial drive or the 'Restaurante Laura' on Henderson,both of whom have got this tricky dish down.
    #10
    michaelgemmell
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    RE: Fettucini Alfredo. 2005/03/01 15:37:26 (permalink)
    I seldom order Fettucini Alfredo out because I am so very likely to be disappointed, whereas I can make it so easily at home.

    jinjo76's recipe sounds fine to me, although I'd urge the addition of a little freshly grated nutemg and more freshly ground black pepper.

    The Romans use an egg yolk in there, but I don't do that. However, while I want everyone to make this dish just the way they like, I must gently point out that it does not properly contain milk or flour.
    #11
    jinjo76
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    RE: Fettucini Alfredo. 2005/03/01 21:16:25 (permalink)
    I do use the pepper grinder, but I have not tried the grated nutmeg. Do you add the nutmeg because of the cream?
    #12
    Adjudicator
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    RE: Fettucini Alfredo. 2005/03/01 21:34:37 (permalink)
    quote:
    Originally posted by jinjo76

    I do use the pepper grinder, but I have not tried the grated nutmeg. Do you add the nutmeg because of the cream?


    No. It adds a distinct flavor by itself...
    #13
    tiki
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    RE: Fettucini Alfredo. 2005/03/01 22:04:59 (permalink)
    Actually nutmeg is used in ALOT of Italian cooking and is fine in Alfredo---and Michael--i like the egg yolk
    #14
    Michael Hoffman
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    RE: Fettucini Alfredo. 2005/03/01 23:11:39 (permalink)
    I use an egg yolk when I don't happen to have any heavy cream on hand. Nutmeg, freshly grated nutmeg, is a standard with cream sauces in Italian cuisine.
    #15
    BT
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    RE: Fettucini Alfredo. 2005/03/02 01:11:28 (permalink)
    quote:
    Originally posted by michaelgemmell

    I seldom order Fettucini Alfredo out because I am so very likely to be disappointed, whereas I can make it so easily at home.

    jinjo76's recipe sounds fine to me, although I'd urge the addition of a little freshly grated nutemg and more freshly ground black pepper.

    The Romans use an egg yolk in there, but I don't do that. However, while I want everyone to make this dish just the way they like, I must gently point out that it does not properly contain milk or flour.


    I like it the way you make it, so anytime after May 1 I'll be available to sample your version.
    #16
    jellybear
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    RE: Fettucini Alfredo. 2005/03/02 08:09:38 (permalink)
    You can use chicken broth,half&half and parmeasean cheese for a lite version,and I put a egg yolk in at the end.But the real deal is heavy cream butter and cheese,yummy!
    #17
    Tedbear
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    RE: Fettucini Alfredo. 2005/03/02 08:45:19 (permalink)
    You might be interested to know that the real, authentic, original recipe did not include cream. The ingredients were merely the freshly cooked pasta, a lot (Please note that "a lot" is two words, folks!) of the European "Triplo Burro" (butter with a much higher butterfat content than US butter) and a handful of freshly grated cheese. Perhaps some salt and pepper also, but absolutely no cream was present in the original recipe.

    Some of the confusion about the recipe might result from the fact that there were actually two places in Rome that called themselves "Alfredo's". The real original one used the recipe above. Perhaps the pretender to the throne used cream, unlike the originator.

    Mary Pickford and Douglas Fairbanks used to frequent the originator's restaurant when they were in Rome, and eventually, they presented him with a golden fork at a highly publicized photo shoot.
    #18
    tiki
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    RE: Fettucini Alfredo. 2005/03/02 13:58:56 (permalink)
    quote:
    Originally posted by Tedbear


    (Please note that "a lot" is two words, folks!)


    so are You and all---but only in the dictionary around here!
    #19
    michaelgemmell
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    RE: Fettucini Alfredo. 2005/03/02 15:03:03 (permalink)
    I use nutmeg in any cheese sauce, including plain old macaroni and cheese. Years ago someone told me it made anything taste "cheesier," and I think it does. My brother was told a wee bit of nutmeg defeats a burnt taste, and proved it to us at Christmastime.

    BT, you will be happy to know I often make my own fettucini from scratch.

    Tedbear, thanks for your description of the different "original" recipes. It sounds to me like the "original Caesar salad" routine.
    #20
    BakersBoy
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    RE: Fettucini Alfredo. 2005/03/02 18:36:00 (permalink)
    Why bother with Alfredo when you can add bacon and make Carbonara. Much better flavor but of course some more fat. And if you cook your pasta al dente it should not be squishy and if you use spinich pasta it will not be white.

    BB
    #21
    lleechef
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    RE: Fettucini Alfredo. 2005/03/10 23:02:48 (permalink)
    Come on folks. This is the easiest recipe on the Italian planet! Cook your fettuccine al dente. Heat up some heavy cream in a sautee pan. Add the fettuccine, add freshly gound black pepper, Parmigiana, an egg yolk (or two) a touch of nutmeg (not too much! and bueno appetito....
    #22
    tiki
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    RE: Fettucini Alfredo. 2005/03/11 10:23:56 (permalink)
    quote:
    Originally posted by lleechef

    Come on folks. This is the easiest recipe on the Italian planet! Cook your fettuccine al dente. Heat up some heavy cream in a sautee pan. Add the fettuccine, add freshly gound black pepper, Parmigiana, an egg yolk (or two) a touch of nutmeg (not too much! and bueno appetito....


    You know Lisa---we MUST cook dinner one day!! Only stuff we learned from "Noni" and never wrote it down!!! I got the soup and "Little birds and Polenta! Deal
    #23
    essvee
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    RE: Fettucini Alfredo. 2005/03/11 11:06:16 (permalink)
    tiki, i asked you a bunch of questions about little birds and polenta in the "nonna" thread and you didn't answer. wah.

    this recipe is straight from the magnificent marco palermo. it was a tableside recipe back in the day.

    1 lb. FRESH fettucine
    3\4 stick sweet butter
    1 cup parmesan
    2 cups light cream (a new england thing, they don't have it here in california)
    3 egg yolks

    cook noodles.
    drain and toss in large saute pan with melted butter.
    add cheese and toss until cheese begins to melt.
    add 1 1\2 cups cream and check for salt.
    mix remaining cream with egg yolks.
    make sure fire is low.
    add yolks and cream, tossing noodles briskly with two forks to aerate mixture.
    heat must remain low in order for sauce to thicken properly.
    it should resemble a bavarian cream when done.
    garnish with a splash of parmesan and twist of black pepper.

    parmesan must be of absolute highest quality.
    #24
    tiki
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    RE: Fettucini Alfredo. 2005/03/11 11:50:42 (permalink)
    looks good to me!!!!---Sorry about not answering---i will go back and check it out and hopefully have your answers!
    #25
    michaelgemmell
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    RE: Fettucini Alfredo. 2005/03/11 14:24:12 (permalink)
    Tiki, do you mean little veal birds--Uccelleti Scappati? I have a very good recipe for that.
    #26
    tiki
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    RE: Fettucini Alfredo. 2005/03/11 18:39:41 (permalink)
    quote:
    Originally posted by michaelgemmell

    Tiki, do you mean little veal birds--Uccelleti Scappati? I have a very good recipe for that.


    No I mean "LITTLE BIRDS"---which in the old country meant what ever fall out of the sky when you blast both barrels- a passing flock of robins--a mess of blackbirds--often grackles--what ever---in MY family it was squab--i had several uncles that raised them and we would "put them up" right as they got big enuff to fly!---clean em-grill over coals--pack in small barrels with lard pour in so there was no airspace and tuk in the cool nof the celler---scoop out a pan of them---put it on the stove to warm--pour the grease off--and back in the tub to seal the remaining birds---toss in some onions,peppers,garlic,lot of parley,and a little of "the sauce" and a little wine---let it simmer a bit--serve over polenta with dandelion greens that where sauted with pancetta and onions and vinegar. and bread and salad of course! and pears and cheese for dessert!!! Boy did i just get hungry----good thing ive got chicken on the grill as i type!


    p.s. my dad gave me a shotgun just before he died last year---think i will plannon a good dove hunt or two and pack some roast birds in hog renderings to set a while and make me some live memories!
    #27
    CarolinaBill
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    RE: Fettucini Alfredo. 2005/03/14 14:50:51 (permalink)
    Alfredo? Grossly overrated and done very poorly by most restaurants, especially demonstrated by the fact that alfredo is the cornerstone of such culinary centers as Applebee's, Ruby Tuesday's, and TGI Friday's, aka, 25 different cuisines prepared badly by children. Have seen everything thrown into it from jalapenos to fake krab chunks to andouille sausage. Basically jacked-up macaroni and cheese. UGH. So many good Italian creations to each instead...
    #28
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