Serious Efforts: Solution to Thin Alfredo Sauce Dilemma?
So, whenever I try to make an Alfredo sauce, it never comes out thick enough to actually coat the noodles. It's usually thin, with clumps of cheese (the recipes I've tried have called for Parmesan, which doesn't seem to melt and blend with the cream very well). I would love to be able to make an Alfredo sauce like I get in restaurants — advice?
[Serious Efforts guidelines »]
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
17 Comments:
i always thicken mine with an egg yolk (or two) ... temper the egg yolk before adding.....
pooch at 4:09PM on 01/22/09
Are you using fresh grated Parmigiano Reggiano cheese?
As long as you add the cheese into your hot cream and butter, it should melt just fine.
I find that adding the pasta with tongs straight from the pasta pot enables some of the starchy pasta water to mix in, and after about 5 minutes on the stove (not cooking), it has thickened up well.
Tyler Florence has a great Fetuccine Alfredo recipe on the Food Network website that I just love. Comes out perfect every time.
soozm32 at 4:39PM on 01/22/09
I second the egg yolk...put it in a ramekin, when the sauce is nearly ready, add a touch of the pasta water to the egg yolk to temper it and whisk it in. It doesn't need to cook long, and does marvelous velvety things to the texture.
Cary at 4:55PM on 01/22/09
@soozm32 - I am using fresh-grated, real Parmesan cheese. Maybe I'm adding too much at once to the sauce?
@Cary & pooch - thanks for the tip!
Junie at 5:01PM on 01/22/09
You should whisk it into the sauce and give it time to work its way in.
That may help.
soozm32 at 5:10PM on 01/22/09
I melt some butter add the heavy cream let cook a few minutes, add the pasta then the cheese, where I work we use shredded smoked gouda, but at home usually parmesan, its always thick!!!!
joanpieroni2 at 5:47PM on 01/22/09
Add the cheese a little at a time and stir, stir, stir. Parmesan can work just fine but I usually use half parm and half asiago. Be patient, keep the heat low and stir. Good luck!
LizSherman at 5:51PM on 01/22/09
Junie: will you post your recipe so we can all see what you're starting from?
ccbweb at 5:59PM on 01/22/09
I use half and half, butter and parm cheese and have never had a problem. I think maybe you're not using enough cheese? That's the real thickener.
I've never used egg yolk - does that give it a richer or creamier taste? Does everyone else use heavy cream? I'm pretty happy with my alfredo sauce, but never stand in the way of improvement.
PerkyMac at 10:43PM on 01/22/09
I'm confused, the sauce itself isn't thick or the cheese isn't incorporating nicely? For the sauce are you using equal portions of butter and flour to thicken (1 Tbs of each for each cup of cream or milk used)? If not, that should solve the thickening problem. Don't forget to bring the sauce slowly to a bowl to start the thickening process.
If it's a cheese issue you just have to add it at a low heat and whisk until completely incorporated. I use pecorino and it takes a little work to get it in, but I've never had an issue with parmesan either.
The good thing about cooking alfredo sauce is that after all of that whisking you don't feel as guilty about eating the glorious amounts of butter, cream, and cheese.
phenosteve at 10:48PM on 01/22/09
We make alfredo at home using 2 tbsp butter, 1 cup cream, and 1 to 1 1/2 cups cheese. We usually use some blend of asiago, parmesan, and romano. We've never had a problem getting it to blend and thicken beautifully. One thing that pops into my head is how you are grating the cheese. I always use the grater that is made for parm and zesting, that is really tiny holes that make for very fine shreds. Is it possible that you're grating the cheese too large, and then not giving it time to melt?
nightowl at 11:53PM on 01/22/09
This may sound kind of hokey, and definitely not "the" classic recipe, but I developed it many years ago for a thick, creamy alfredo sauce. Melt approx. 4 T butter in saucepan. Turn to low and add equal amt. cream cheese cut in butter pat size pieces. (you can also use lowfat cream cheese successfully, but not fat-free) It will start to look separated or curdled, but start whisking until it gets creamy. Add some garlic powder to taste, and alternately, if you don't want a garlicky flavor, you can grate a little fresh nutmeg. Start adding cream, milk, fat-free half and half, whatever dairy you wish. I've tried them all and it's just dependant on how rich you want it. Simmer and stir occasionally until it gets thicker. Pour over your cooked pasta that has been tossed with some butter and add lots of grated fresh parm or your preferred cheese combo. Season with S&P to taste.
Sounds weird, but it's never failed me yet. You will have to add more milk or cream to reheat.
frederika at 1:31AM on 01/23/09
I second the cream cheese recipe from frederika - I make it that way all the time. Delicious!! Just made it with fresh mushrooms and asparugus with penne last week. Heavenly!!
csmith7811 at 10:27AM on 01/23/09
Thanks for all the advice! I'm going to attempt it again this weekend using the tempered egg yoke suggested, as well as the suggestions to us more cheese and incorporate it at a low heat.
I'll update when I'm done.
And after that I want to give frederika's recipe a try - I love cream cheese!
Junie at 10:42AM on 01/23/09
add to hot cream and stir stir stir stir. you get the idea.
dearrie at 12:28PM on 01/23/09
I start with bechamel (flour/butter roux, add cream/milk/whatever) and then add the cheese when the bechamel is just about to where I want the finished sauce to be. Works fine. I'm actually eating it right now.
And the SE rebel in me has to tell you that it also works fine with the powdered stuff in the green can. =)
akk328 at 12:41PM on 01/23/09
I don't add the parmesan (and yes, I use the green can; I'm unemployed) until the cream has thickened with the heat and constant stirring. It's not pasta starch that thickens it, it's heat; I've made it just as successfully with diced chicken breast instead of pasta. I really think Alfredo sauce tastes better without flour in it.
gentlyferal at 2:40PM on 01/27/09