General fitness, health and nutrition · Public discussion

Alfredo Sauce Question

Kilikini · 2004-01-07T15:19:12+00:00

Aloha, No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I don't have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that instead or will that be too salty? Anyone have any ideas? Kilikini

Started by Kilikini · 7 January 2004 · Last activity 12 January 2004 · 23 posts · 827 views

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01 / Original postAlfredo Sauce QuestionKilikini · 7 Jan 2004 02 / This pagePosts 1–20Page 1 of 2 · chronological order 03 / Latest replyPost #23Nancy Young · 12 Jan 2004

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Original section: General fitness, health and nutrition
Published: 7 January 2004
Last activity: 12 January 2004
Original author: Kilikini
Posts: 23
Discussion status: Public discussion
Total views: 827
Views / 30 days: 0

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Original post
Kilikini
Archived post

7 January 2004, 15:19 UTC #1

Aloha,
No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I don't have fresh Parm - I
have fresh Pecorino Romano (sp?). Can I use that instead or will that be too salty? Anyone have
any ideas?
Kilikini

Report
Dimitri
Archived post

7 January 2004, 16:21 UTC #2

"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
Aloha,
No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I

don't
Quoted message said:
have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that instead or will that be too
salty? Anyone have any ideas?
Kilikini
Pass...
Dimitri

Report
Anthony
Archived post

8 January 2004, 10:32 UTC #3

"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
Aloha,
No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I

don't
Quoted message said:
have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that instead or will that be too
salty? Anyone have any ideas?
Kilikini

I say give it a shot. If it's awful, chuck it, if it's great lend your name to it and become famous.

Report
Paul M. Cook©®
Archived post

8 January 2004, 10:32 UTC #4

I use a 50/50 blend and it tastes great. Do use a sweet butter though.
Paul
"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
Aloha,
No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I

don't
Quoted message said:
have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that instead or will that be too
salty? Anyone have any ideas?
Kilikini

Report
Fred
Archived post

8 January 2004, 10:32 UTC #5

"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
Aloha,
No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I

don't
Quoted message said:
have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that instead or will that be too
salty? Anyone have any ideas?
Kilikini

I will taste different but should be fine. I often use asiago and like it quite well. It is a little
milder and helps the flavor of the cream come through.
Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.com

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Sf
Archived post

8 January 2004, 10:32 UTC #6

kilikini said:
Aloha,
No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I don't have fresh Parm - I
have fresh Pecorino Romano (sp?). Can I use that instead or will that be too salty? Anyone have
any ideas?

I prefer Romano over Parmesean in any dish. Go for it!
Practice safe eating - always use condiments

Report
Aria
Archived post

8 January 2004, 10:32 UTC #7

It will taste a bit stronger, but it will be fine.
"Anthony" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:

"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
Aloha,
No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I

don't
Quoted message said:
have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that instead or will that be too
salty? Anyone have any ideas?
Kilikini

I say give it a shot. If it's awful, chuck it, if it's great lend your

name
Quoted message said:
to it and become famous.

Report
Sf
Archived post

8 January 2004, 10:32 UTC #8

Fred said:

"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
Aloha,
No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I

don't
Quoted message said:
have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that instead or will that be
too salty? Anyone have any ideas?
Kilikini

I will taste different but should be fine. I often use asiago and like it quite well. It is a
little milder and helps the flavor of the cream come through.

I like using the 2 and 3 (fresh) cheese blends these days. Saves a lot 'o dough for me because I
used to blend them myself.
Practice safe eating - always use condiments

Report
Charles Gifford
Archived post

8 January 2004, 10:32 UTC #9

"Dimitri" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:

"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
Aloha,
No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I

don't
Quoted message said:
have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that instead or will that be too
salty? Anyone have any ideas?
Kilikini
Pass...
Dimitri
Me too. My God!
Charlie

Report
Blair P . Hough
Archived post

8 January 2004, 10:32 UTC #10

Aria said:
It will taste a bit stronger, but it will be fine.
I say it will be better.
--Blair "Says P-R on the bag, it's the good stuff."

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Kilikini
Archived post

8 January 2004, 15:16 UTC #11

"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
Aloha,
No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I

don't
Quoted message said:
have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that instead or will that be too
salty? Anyone have any ideas?
Kilikini
Thanks for all of the suggestions; we're having Alfredo tomorrow night - with the Romano. I may get
creative and throw some grilled chicken breasts into the mix. I will probably do some sort of
broccoli side dish served with the ever-popular garlic bread.
Thanks so much!
Kilikini

Report
Alzelt
Archived post

9 January 2004, 15:08 UTC #12

Fred said:
"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
Aloha,
No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
don't
Quoted message said:
have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that instead or will that be too
salty? Anyone have any ideas?
Kilikini
I will taste different but should be fine. I often use asiago and like it quite well. It is a
little milder and helps the flavor of the cream come through.
Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.com

What cream???
--
Alan
"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might bet-
ter stay home."
-- James Michener

Report
Fred
Archived post

9 January 2004, 15:09 UTC #13

"alzelt" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
Fred said:
"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
Aloha,
No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
don't
Quoted message said:
have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that instead or will that be too
salty? Anyone have any ideas?
Kilikini
I will taste different but should be fine. I often use asiago and like

it
Quoted message said:
Quoted message said:
quite well. It is a little milder and helps the flavor of the cream

come
Quoted message said:
Quoted message said:
through.
Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.com

What cream???
--
Alan
"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might
better stay home."
-- James Michener
The heavy cream. Alfredo is a cream and cheese sauce.
Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.com

Report
Charles Gifford
Archived post

9 January 2004, 15:09 UTC #14

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:

"alzelt" <[email hidden]> wrote in message news:jNsLb.3528$6y6.105082@bgtnsc05-
news.ops.worldnet.att.net...
Quoted message said:
Fred said:
"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...
>Aloha,
>
>No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
don't
>have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that instead or will that be
>too salty? Anyone have any ideas?
>
>Kilikini
>
>
>
I will taste different but should be fine. I often use asiago and

like
Quoted message said:
it
Quoted message said:
Quoted message said:
quite well. It is a little milder and helps the flavor of the cream

come
Quoted message said:
Quoted message said:
through.
Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.com

What cream???
--
Alan
"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might
better stay home."
-- James Michener
The heavy cream. Alfredo is a cream and cheese sauce.
Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.com

HAAA! HAAA! HAAA!
Charlie

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Cristina
Archived post

9 January 2004, 15:09 UTC #15

Fred said:
"alzelt" <[email hidden]> wrote in message
Quoted message said:
Quoted message said:
It is a little milder and helps the flavor of the cream come through.
Fred The Good Gourmet
Quoted message said:
Quoted message said:
What cream???
--
Alan
The heavy cream. Alfredo is a cream and cheese sauce.
Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.com
HAHAHA, man I hope that isn't advice you give over at the good gourmet.
Cristina
--
Info on Moving to Italy and Driving in Italy cristinasweb.comcristinasweb.com

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Dimitri
Archived post

9 January 2004, 19:05 UTC #16

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...
<snip>
Quoted message said:
Quoted message said:
Quoted message said:
Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.com

What cream???
--
Alan
"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might
better stay home."
-- James Michener
The heavy cream. Alfredo is a cream and cheese sauce.
Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.com
IDIOT!
From the original restaurant.
ristorantealfredo1907.compaginainiziale.htm
The recipe Fettuccine Alfredo For 4 servings
250 g thin egg fettuccine 150 g unsalted butter 150 g Parmesan cheese
Freshly made noodles are dropped into boiling water and taken out as soon as they rise to the top -
fresh pasta does not have to be boiled for as long as the packaged kind. From here on, the
preparation is all done at the table. The unsalted butter is placedon a hot, oval serving plate
where you have put a bit of water used to cook pasta. The fettuccine is poured on top, and the
finely grated Parmesan is then sifted all over the pasta.
Dimitri

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J.J.
Archived post

9 January 2004, 19:05 UTC #17

Hark! I heard "Fred" <[email hidden]> say:
Quoted message said:
"alzelt" <[email hidden]> wrote in message news:jNsLb.3528$6y6.105082@bgtnsc05-
news.ops.worldnet.att.net...
Quoted message said:
Fred wrote:
Quoted message said:
Quoted message said:
Quoted message said:
I will taste different but should be fine. I often use asiago and like it quite well. It is a
little milder and helps the flavor of the cream come through.
Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.com
Quoted message said:
Quoted message said:
What cream???
Quoted message said:
The heavy cream. Alfredo is a cream and cheese sauce.
Sheesh, you'd expect a proclaimed "Good Gourmet" to know better. Yes, one can make a lovely cream
and cheese sauce for pasta:
Fettucini Alla Panna
½ C. butter (not margarine) 3 cloves garlic, minced ½ t. black pepper ½ t. sweet basil ½ C. flour 2
C. parmesan cheese, grated 16 oz. heavy whipping cream 16 oz. "half & half" 12 oz. fettucini
noodles, cooked
Gently heat cream and "half & half" in saucepan over medium heat. In large kettle, melt butter, add
garlic and saute for one minute. Slowly add spices and cheese, stirring, until well mixed. Add
flour, also stirring, cook for a few minutes. Slowly add cream mixture, stirring well after each
addition, until sauce is thick and bubbly. Toss with hot fettucini.
but this has nothing to do with "Fettucini Alfredo"...
--
j.j. ~ mom, gamer, novice cook ~ ..fish heads, fish heads, eat them up, yum!

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Jeff Bienstadt
Archived post

9 January 2004, 19:05 UTC #18

Fred said:

"alzelt" <[email hidden]> wrote in message news:jNsLb.3528$6y6.105082@bgtnsc05-
news.ops.worldnet.att.net...
Quoted message said:
Fred said:
"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...
>Aloha,
>
>No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
don't
>have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that instead or will that be
>too salty? Anyone have any ideas?
>
>Kilikini
>
>
>
I will taste different but should be fine. I often use asiago and like

it
Quoted message said:
Quoted message said:
quite well. It is a little milder and helps the flavor of the cream

come
Quoted message said:
Quoted message said:
through.
Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.com

What cream???
--
Alan
"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might
better stay home."
-- James Michener
The heavy cream. Alfredo is a cream and cheese sauce.
And, they're off...
--
"We need more secret sauce! Put this mayonnaise in the sun!"
-- Krustyburger manager

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Sheryl
Archived post

9 January 2004, 19:05 UTC #19

"Fred" <[email hidden]> wrote in message news:<[email hidden]>...
Quoted message said:
Quoted message said:
The heavy cream. Alfredo is a cream and cheese sauce.
Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.com
Bzzzzt. Nope. You're wrong.
Alfredo is NOT a cream sauce. It is nothing but cheese and butter. Butter and cheese. NO CREAM.
Anything with cream sauce might be accurately called "Alfredo Style", but the real thing, invented
in Rome and served at "Alfredo, The Original of Rome" is nothing but egg noodles, butter and
parmagiano reggiano cheese.
If you add cream, change the cheese, serve it with ziti, whatever---it's not alfredo.
Real alfredo is nearly impossible to make here in the U.S. because our butter has less butter fat in
it than that in Europe. Even the Danish butter and Plugra brands they sell here are only slightly
fattier than "typical" U.S. butter.

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Kilikini
Archived post

9 January 2004, 19:05 UTC #20

(snip)
Quoted message said:

Fettucini Alla Panna
½ C. butter (not margarine) 3 cloves garlic, minced ½ t. black pepper ½ t. sweet basil ½ C. flour
2 C. parmesan cheese, grated 16 oz. heavy whipping cream 16 oz. "half & half" 12 oz. fettucini
noodles, cooked
Gently heat cream and "half & half" in saucepan over medium heat. In large kettle, melt butter,
add garlic and saute for one minute. Slowly add spices and cheese, stirring, until well mixed. Add
flour, also stirring, cook for a few minutes. Slowly add cream mixture, stirring well after each
addition, until sauce is thick and bubbly. Toss with hot fettucini.
but this has nothing to do with "Fettucini Alfredo"...
--
j.j. ~ mom, gamer, novice cook ~ ..fish heads, fish heads, eat them up, yum!
I always add a little nutmeg to my sauce...it makes it sweeter and richer tasting.
Kilikini

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