Alfredo Sauce

Ingredients

• 1 quart whipping cream
• 2 tablespoons butter
• Y%2 pound freshly grated Parmigiano Reggiano cheese
• 3 egg yolks
• Pinch of white pepper
• Pinch of nutmeg

Method

1. 1

   1.

2. 2

   In the top pan of a double boiler, heat the cream over simmering water.

3. 3

   When hot, add the cheese a little at a time, stirring until incorporated.

4. 4

   Add the butter and remove from heat.

5. 5

   2.

6. 6

   Stirring rapidly, slowly add the egg yolks to thicken the sauce.

7. 7

   Season with the pepper and nutmeg.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 47. The excerpt below is the record exactly as published.

ALFREDO SAUCE julienne strips Ys cup freshly grated 2 medium-size carrots, Parmigiano Reggiano halved and sliced into cheese 44" julienne strips Y, pound green beans, cut in 1” pieces . Place the broccoli florets in a saucepan and add water to cover. Blanch over medium heat approximately 5 minutes. Drain, reserv- ing cooking liquid. Plunge into cold water to refresh. Using separate pans, repeat with the cauliflower florets, zucchini, carrots, green beans, pepper, and peas, again reserving the cooking liquid. . Inalarge bowl, thoroughly combine the blanched vegetables and re- frigerate at least 1 hour or overnight, if desired. . Inalarge stockpot, place the reserved vegetable liquid with water to obtain at least 5 quarts. Bring to a rapid boil. Add the salt and then the fettucine. Stir well with a fork to separate the noodles. Cook the pasta 2 to 3 minutes or until al dente. The fresh pasta will cook quick- ly and float to the top when it is al dente. Immediately remove from water with a pronged wooden spoon. Drain and keep warm. . Ina separate saucepan, warm the Alfredo Sauce over low heat for 2 to 3 minutes. Add the chilled vegetables and simmer for 3 to 4 min- utes to allow the flavors of the vegetables to penetrate the sauce. Add the pasta and toss to mix. Allow to heat thoroughly over medium heat for 5 minutes. . Toserve, place in individual bowls or ona large serving platter, stir- ring to arrange vegetables on top of the pasta for a pretty presenta- tion. At the table pass the Parmigiano Reggiano for each diner to serve himself. 140 PRONTO RISTORANTE ALFREDO SAUCE 1 quart whipping cream 2 tablespoons butter Y%2 pound freshly grated 3 egg yolks Parmigiano Reggiano Pinch of white pepper cheese Pinch of nutmeg

Cook this with the app: pantry check, scaling, and the assistant.