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FETTUCCINE ALFREDO

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A kosher-dairy fettuccine alfredo - Does anyone have an easy recipe or can steer me to one? Thanks. Also, what is the difference between using fettuccine or linguine for the pasta?

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  1. I don't have a recipe, but I'm fairly certain 99% of recipes out there have nothing obviously un-kosher. Just make sure to use a good quality Parmigiano Regiano.

    1. repost to the home cooking board ....you'll get much better responses.

      1. The differances in the pasta is the width of the noodles I belive. As for the recipe, I agree, ask on a genral cooking board and just buy Kosher ingredients. I have made it before and it is pretty easy but I didnt "love" my recipe, so i too am looking for a new one. Perhaps you will share a good one when you find it? Please????

        1. Alfredo sauce is only 3 ingredients (aside from salt - depends on your parmesan - and pepper) and is "easy" by definition. I've always used 1/2 stick of butter to a cup (each) of cream and grated parmesan.

          as avitrek points out, the key is good parmesan. Use the grated (or grate it yourself), not the powdered (which is an abomination).

          4 Replies
          1. re: ferret

            The original recipe does not call for any cream.

              1. re: ferret

                Yeah, it was invented by a guy named Alfredo, of course.

                1. re: DeisCane

                  Well just like Caesar salad there's always an origin story, but the fact is, when people say "Alfredo" they mean butter-cream-cheese.

          2. I took a look at the home cooking board. There seems to be different variations to the cheese used - Parmesan, Bechamel, Romano and people had included from the following spices; salt, pepper, oregano, as well as cracked black pepper and fresh parsley.

            1 Reply
            1. re: bay1

              Bechamel is not a cheese. It is a French Mother sauce. http://en.wikipedia.org/wiki/B%C3%A9c...

              A lot of cheaper recipes may use it, but an authentic recipe will only use Parmigiano Regiano as a thickener and not a roux.

              Pecorino Romano is a similar cheese to Parmigiano Regiano but will probably give you a saltier flavor.