Do you have a fave Alfredo recipe? Bewildering swings in ingredient from recipe to recipe

Cooking Discussions
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Me either.

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Me three! Great in minestrone and roadted tomato soup.

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63

also @mts

This is the brand I usually buy, which is from Parma and (I think) is aged 24 months. What I meant was, I don’t think I’ve ever had the stuff you hear about in high-end restaurants in Italy, aged 40 months, etc.

I think I caused some confusion by scatter-braining from the green can story to the Sargento shreds comment, without a bridge/explainer that I was moving on to other stuff like 4-cheddar mixes for tacos.

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64

Trader Joe’s carries a more-aged Parmigiano Reggiano Stravecchio, in case you’d like to give it a whirl.

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65

The “good stuff” parm is such a revelation - it’s something that just makes me stop with wonderment - like with a perfect piece of fruit.

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I mean, all of these Brit/Canadian/American ‘Alfredo’ recipes are essentially stovetop mac and cheese with slightly nicer cheese.

I’ve essentially stopped ordering either Alfredo or carbonara when dining out, unless I am quite sure that ithe kitchen actually does things well. Most of the time, I either get the cream version of the dish, which I could make myself at home fairly easily, or a poorly executed ‘traditional’ version with a split, greasy sauce and pancetta or plain ol’ bacon in the carbonara instead of guanciale.

I can probably count on one hand the places I’ve gotten really good versions of either. And at least one of them, Bulgarini Gelateria in Alta Dena, CA is closed for the foreseeable future, as the owner’s family home was destroyed in the recent southern CA fires.

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