ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
21
We are of zero Italian origin in my family, and fettuccine Alfredo was firmly in Mom’s territory. She originally used half and half, butter, and Pecorino Romano with a big handful of chopped parsley, and eventually switched the cheese to an equal blend of Pecorino and Parmesan. My brother has taken up the mantle now and makes it with just Parmesan (no Pecorino). I’m firmly in the “no garlic” camp since that’s what I grew up with, and I often find restaurant Alfredo “off” either for that reason or because it’s loaded up with heavy cream. Nutmeg works for me – and plenty of black pepper. The parsley adds a nice freshness but I understand opposition since it’s not in the original.
Alfredo is one of those dishes I rarely make and just about never order out (last time was 2016 taking my grandmother to her choice – Olive Garden , where the waitress was shocked I wasn’t taking more advantage of my bottomless pasta bowl. It’s a gut buster!). I’d like to make a small portion of the original Italian recipe sometime with homemade fettuccine.
I was looking at the Alfredo Wiki, and it credits the USA for the addition of cream. haha
I think that nutmeg is giving away some Alpine/ Austrian/ Bavarian vibes. Although I know the French also put nutmeg in their potato and pasta gratins.
Isn’t Alfredo essentially unbaked Käsespätzle with fancier noodles? Hahahaha
2 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
23
Like so, so many dishes, ‘Alfredo’ has many faces. What we ate as kids is nothing like what is out there now! My personal favorite is the spinach fettucine Alfredo I had on my first date with the roomate almost 40 years ago. at first bite. Very simple, not too creamy and memorable. The salad it came with was also memorable.
I understand that the original Alfredo in Italy contains no cream.
Many people outside Italy strongly prefer the “American-Canadian-and-possibly-British version” with cream, and are not at all interested in the original recipe. They like the cream. I don’t.
I haven’t ordered Alfredo since I was a teenager, because it’s always got the cream and the heavy cream doesn’t agree with me. I have had it at people’s homes occasionally, and haven’t run into as many issues because I think they’ve probably used less cream or lighter cream, or maybe I had a much smaller portion.
I am accustomed to the cream being there in UK, Canada and the States.
The 2 foods I don’t eat because their richness have led to me becoming ill are Alfredo and croissants.
I don’t have a problem with white sauces made with milk or light cream. I use milk or light cream for chowders and for making creamy sauces at home.
I would try the original style Alfredo if I ever see it offered. I have never seen it offered. I don’t have a problem with the richness in Cacio e Pepe, Mac and Cheese or Käsespätzle.
Alfredo is not currently too popular at Italian restaurants in Toronto. Carbonara with egg /no cream and cacio e pepe are easier to find at upscale and trendy Italian restaurants lately. In small town Italian restaurants in Canada, it’s easier to find Alfredo. Someone was asking about Alfredo on the Toronto Food Reddit a few months ago, and it looked like it was currently offered by only a handful of restaurants.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
31
Yes - lost in the shuffle somewhere above, “Daughter 3 was home and she handled the sauce while I did the shrimp (black tiger were back at Aldi!) and pastas (hers is GF). She just kind of winged it, but we ended up with about equal masses of cream & butter and about half their mass of grated parm, with her doing S&P and grated garlic to taste. It was very good.”
IKR??? I picked up 4 bags just in case they run out before we leave town. Those are my favorite shrimp to get these days… although I’m unlikely to add them to cheesy pasta — there are rulez, ya know?
I like the variation on Coquille St Jacques that includes some grated Parmesan or Gruyere. I’ve had a Peruvian version, as well as the Canadian version
The English fish pies with cheese in the mashed potato topping are also good.
Yes! Coquille St Jacques with a bit of cheese. Delicious.
I’ve also enjoyed grilled cheese lobster sandwiches. If made with good bread, good cheese, and fresh lobster, really good.
An upscale version of a tuna melt, which I also like it made with good bread, good cheese, good tuna, and not too much mayo.
I am actually not sure if they prefer the cream version or if they have never experienced the “real” version. The cream version is more or less a cheating version (especially for restaurants) because the cream alone thickens the sauce by itself and is faster to make than really emulsifying with butter, water and cheese
, where the waitress was shocked I wasn’t taking more advantage of my bottomless pasta bowl. It’s a gut buster!). I’d like to make a small portion of the original Italian recipe sometime with homemade fettuccine.
at first bite. Very simple, not too creamy and memorable. The salad it came with was also memorable.
Add parm, and pasta water. Boom.
