HOME > Chowhound > Kosher >



  • b

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?

  1. Click to Upload a photo (10 MB limit)
  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.

            2. Since you wrote kosher-dairy, I am taking this opportunity to virtually flog those, including some well known caterers, that try to make this pareve. With thousands of good kosher pasta sauce recipes out there that are naturally pareve, why would anyone want to make a butter-cream-cheese sauce pareve. It disgusts me to even think of it. Substituting one ingredient in a recipe is one thing, but please don't do this. We are supposed to care about food on this board. :-)

              Oh, and never use pre-grated cheese. Even Miller's block Parmesan Cheese gives better results. Of course real Parmigianao Regiano (kosher available in some stores or online) is your best bet.

              3 Replies
              1. re: mrogovin

                Dear mrogovin:
                Since you seem to be in the 'know', what is the best way to prepare the 'sauce' (e.g. knead the butter / mix the butter with the cheese etc.) and what is the best point to add the 'sauce' to the pasta? Thanks.

                1. re: bay1

                  I follow the recipe from Marcella Hazan's Classic Italian Cookbook in which about 2/3 of the cream is added to the butter, the cooked pasta is added, followed by the salt, dash of nutmeg, rest of cream and the cheese. You can find the recipe online (search google for marcella hazan alfredo) or better yet, but the cookbook - it was reissued recently and is available in paperback. It is THE classic on good Italian cooking and most recipes easily can be made kosher. Buon Appetito!

                  1. re: mrogovin

                    The nutmeg is a great touch in that and many cream-based Italian recipes.