Alfred

[Anonymous No.10033614]

O

What is it about this dish?
Certainly not the mound of cheese and fats.

How do you prepare yours?

[Anonymous No.10033637]

Oh Oh here's my pots. I'm gonna use these pots and pans. We gonna cook up this freddy.

[Anonymous No.10033652]

My ingredients. Bought these friends at the local Aldi and Publix.

I am cooking this for two, me and my pregante wife. Should yield leftovers.

Fettucine (8-9oz) about half a package.
5 tablespoons salted butter
6-7oz finely grated parmesan chz.
1 cup heavy cream plus 1/4 cup for later.
LEMON - halved, juiced. (optional zesting)
Parlsey, chopped for color.
pinch of the nutmeg
salt and pepper

Tools time:
-Big pot for pasta, salted water
-10-12" non-stick high edged pan for toss
-strainer for pasta
-lovely cheese grater (rotary ideally)
-fucking tongs

[Anonymous No.10033653]

let's go anon

[Anonymous No.10033654]

ive never made alfredo becore, let alone from scratch. monitoring.

[Anonymous No.10033656]

Preppie station

-all cheese is grate
-butter pads!
-lemon juicing
-parsley choppings
-1 cup cream measured
-pasta partitioned
salt, pepper, nutmeg in ready position

[Anonymous No.10033658]

Prep notes:

Seems like a lot of cheese, good, it is
seems like a lot of butter, good, it is
seems like a lot of cream, good, it is

We're making alfredo, by nature this stuff is comfy food and really bad for you. Enjoy.

Lemon?
This is what makes a better alfredo, pls believe me anon, I'm counting on you.

[Anonymous No.10033663]

More structure!

Start by bringing a 3/4 full large pot of water to a rolling boil over high heat. add a ton of kosher salt! Hurry!!!!!!!!!!!!!!!!!

Once a rolling boil IS, place your pasta in there. using your fucktongs, stir and move your pasta around for the first minute so the fucking fetucine doesn't stick and for double or triples. I fucking hate that.

Boil for about 6 minutes, then drain. You want this pasta to finish in the pan with sauce. Never rinse your pasta! If you do, just donate your ingredients to local food bank now.

[Anonymous No.10033675]

Your pasta is still stiff and not yet al dente, good! Just relax.

Place your cup of cream and 5tbsp of butter in your pan or pot used for boiling over medium heatings.

Once the butter has completely melted, add your lemon juice and give'r a stir. Reduce heat to low. Call your pasta by it's given christian name. Add your par-boiled pasta and toss it up good now!

[Anonymous No.10033679]

>>10033675

[Anonymous No.10033681]

Yell at your wife to put on the that good show we were watching yesterday. We aren't watching anymore fucking chopped reruns, I don't care if you are 9 months pregnant.

Now add your grated parmesan by handfulls. Pour in the additional 1/4 cup of heavy cream. Toss to coat and melt the cheese throughout.

This part requires heat, but too much will make the parmesan form into clumps, it's all about keeping the tongs working and moving the cheese through the pasta and sauce.

Once you have a nice combined pasta, taste. It should be salty enough, but add many good grinds of pepper and a couple pinches of nutmeg. taste again, adjust if needed.

Add parsley and toss a final time.

[Anonymous No.10033685]

AH HAH FREDLETS!

secret marinated chicken the whole time. You had no idea and I've fooled you.

This cost about $10 with most ingredients not completely used. Most bought from Aldi. Certainly a meal that is much enjoyable, but easy to get down.

[Anonymous No.10033690]

>>10033658
>We're making alfredo, by nature this stuff is comfy food and really bad for you.
I usually thicken milk with a little roux (1 tbsp of butter + 1 tbsp of flour per cup of milk) or thin ricotta cheese with milk until it's like a sauce if I want something similar to Alfredo now. Tastes just as good.

I think heavy cream Alfredo is still good with chicken added or as a side dish. I only eat meat once or twice a week though, and if I'm not in the mood for chicken, the heavy cream version is just too much fat and carbs and too little protein to be satisfying to me and I end up feeling not so good after eating it.

[Anonymous No.10033704]

>>10033690
Much agreed on the heaviness of this. I think a good ratio is 1part chicken to 1part pasta. I would not try to make a lighter version of this, solely because this is a <1 month dish for me anyhow.

[Anonymous No.10033710]

>>10033685
don't ever trick me again