The odds of me buying bottled are very slim from now on. Butter, cream, shaved Parmesan, a touch of sautéed garlic and VERY finely chopped onion, fresh parsley, and fresh ground pepper ......

Yeah you're spoiled now. I rarely make it due to the fat/calorie content, but when I do it is oooooh so good.

Can you provide the recipe?

Next time, try it with fresh pasta. You can buy the buitoni brand at most HEBs. Makes it even better!

I second the suggestion of fresh pasta. Not sure where you are located but Central Market sells fresh pasta as well near the deli counter and it is ten times better than dried pasta and only slightly more expensive. Well worth it.

When making my own alfredo, I start with a little garlic and maybe some shallots finely chopped in several tablespoons of butter over medium heat. Once fragrant, I add in a pint of heavy whipping cream and whisk until thick. Be patient on that part and don't turn the heat up because the cream might separate. Once it coats the back of a spoon, I add in shaved parmesan. Don't add any salt to this because the parm is salty. Then, add in your cooked pasta to the pan and toss to coat.

Best pasta ever - will not reheat though because the butter falls out of it.

Shallots over onions. Onions of any kind are SOOOO good in cream sauces though.

Fetuccini Alfredo = Pasta cooked al dente dropped over pats of butter, sprinkled with real grated Parmesan cheese and then tossed.


Please don't confuse your cream sauce dishes with Fettucini Alfredo although they may taste fabulous as well.

FIDO*98* said:

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Fetuccini Alfredo = Pasta cooked al dente dropped over pats of butter, sprinkled with real grated Parmesan cheese and then tossed.


Please don't confuse your cream sauce dishes with Fettucini Alfredo although they may taste fabulous as well.

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This works every time. I reserve a little pasta water just for more even coating as the cheese melts.

What a random thread bump....

schmendeler said:

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Next time, try it with fresh pasta. You can buy the buitoni brand at most HEBs. Makes it even better!

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Or over steamed and cut up red potatoes. For a little funkier effect mexican Cotijo cheese instead pf the parm It's kinda like Feta but stronger.

Ten years? Lmao

htxag09 said:

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What a random thread bump....

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Not so much. There's been multiple "Parmesan cream sauce" debates over the years, and I was reminded of one when cooking dinner the other night.

B-1 83 said:

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The odds of me buying bottled are very slim from now on. Butter, cream, shaved Parmesan, a touch of sauted garlic and VERY finely chopped onion, fresh parsley, and fresh ground pepper ......

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I make cajun alfredo quite a bit. Awesome with blackened shrimp and angel hair pasta. I like that it is pretty simple and quick to make, the whole meal is really. But loads of flavor.

Kolache guy, regardless of the actual food being discussed, is always a treat.

I'd eat that for sure

As an appetizer before some delicious chicken fajitas.