/ck/ - Food & Cooking

>>16201838
Do the shells. Rotini is for light and herby sauces like pesto

I’d choose to go back in time and not put cream in my Alfredo

>>16201892
How the frick do you make Alfredo without heavy cream

>>16201909
It’s just an emulsion of butter and parmesan. Whatever the fuck you’re making isn’t Alfredo

>>16201838
>he still thinks it matters
Italian propaganda strikes again.

>>16201838
Shells for sure. The shells will hold more Alfredo sauce inside, and will be very pleasant while chewing because of this.

Rotini has very few practical sauce applications, hence why it's used in pasta salads that just contain a vinaigrette.

>>16201978
What about penne rigate instead of penne vodka? Just spitballing for the future here

>>16201909
so you're bastardizing an already bastardized dish by adding more fats? peak american

>>16201909
AHAHAHAH Americans ruin everything they touch

>>16202189
There's no real difference between pennes, with or without ridges. The ridges are only a textural feature, they do not hold more or less sauce.

>>16201861
FPBP

>>16201957
What the fuck are you talking about? Do you really think those are the only base ingredients?

>>16201909

>>16202596
>tfw google search alfredo sauce
>all first page results have cream
>google "alfredo sauce without cream"
>all first page results have milk and roux

kek italians get ignored so hard it's hilarious

>>16202596

How are italians not 400 pounds

>>16203028
I mean, butter's probably calorically lighter than cream or roux thickened milk

>>16203028
only cooklet lazy asses and foreigners eat pasta burro e parmigiano thinking it's an actual dish

>>16201861
this

>>16201909
If you're actually asking, you can make a "cream sauce" from soaked cashews and water. You just mix them at a 1:3 ratio with water, blend it up, and then cook down to desired consistency and add whatever seasonings. Thickens without needing a roux or anything like that.

>>16203218
I like to add garlic to it. Tastes sinful

>>16203218
>cooklet lazy asses
I knew there was a reason I liked the idea. I'll try it out. Also because I can't possibly imagine buttered noodles and parmesan ever tasting BAD, although garlic seems like it would make it even better.
My only worry is that I'll fuck up the emulsion and get a grease puddle but I guess we'll see.

>>16202216
>”smooth surfaces and rough surfaces have the same surface area”
American education on display

>>16203485
Garlic and Mushroom is also an option. Just sautee them a bit before mixing them in obviously.
The only thing with the webm recipe is that your cheese might get clumpy. It's still 9/10 delicious.

>>16202596
I really need to learn how to cook. I have access to all the parmesan, romano, and fontina I could ever want.

>>16203540
Just follow the recipe you dingus
Literally nothing to know aside from maybe salting the water you'll be using to cook pasta in

>>16203436
>>16203485
i'd add some other veggy too, the "sauce" is already nuseously fat and heavy

>>16201909
I use dry coffee creamer and water, /ck/ can go fuck themselves. I also use it in mac and cheese.

>ask for recipe with no cream
>receive recipes with cream alternatives
you people are mentally ill

>>16201838
It doesn't matter, alfredo is children food and overall shit. I wouldn't think about it too much