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holymotherofcats t1_j26igxg wrote

Do you have a recipe? That looks freaking delicious.

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td5785 OP t1_j26ium6 wrote

INGREDIENTS

  • 3 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 8 garlic cloves, minced or to taste
  • 2 c heavy cream
  • 1/4tsp white pepper
  • 1/2c fresh shredded parm
  • 3/4 c shredded mozzarella
  • 1 cup pasta water

DIRECTIONS

  • Melt butter & olive oil over med/low heat.
  • Add garlic, cream, white pepper, and bring to simmer. Stirring often.
  • Add parm cheese and simmer 8-10 mins or until sauce is thickened and smooth.
  • Add mozzarella and stir frequently. Do not burn.
  • Turn off and take off heat. It will thicken up more as it sits. Taste and add garlic powder/salt if needed.
  • Add pasta water as needed.
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RabbitsRuse t1_j27g6ag wrote

Try adding nutmeg. Alfredo is my childhood comfort food. I went through years of trying to add in hot sauce, garlic, white pepper searching for the flavor I was looking for. Finally checked a recipe (from Marcella Hazan for those interested) and learned the spice I had been searching for was nutmeg.

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jabba-du-hutt t1_j274mm9 wrote

Mozzarella? Interesting. I find the white pepper interesting too. Since I was an OG trainer, I always default to that recipe. The ratios were always in size of containers basically. So depending on how much I need, depends on the ratios. But at a minimum I start with 1/2 cup of butter. Lol

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td5785 OP t1_j278lzz wrote

The mozzarella with pasta water combo is what gives the sauce that silky look.

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MattVanAndel t1_j282l6e wrote

This is pretty close to my own recipe, with the only major differences being I use parm + romano, no mozzarella, and a pinch of fresh nutmeg.

If I am making it with the intention to reheat, I also add sodium citrate as an emulsifier, though it changes the texture (it makes sauces silky and velvety - and is the secret ingredient for perfect mac & cheese).

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td5785 OP t1_j28q4ay wrote

I have used sodium citrate to make mac and cheese but with this recipe there isn’t any left overs to reheat. 😁

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holymotherofcats t1_j26j54s wrote

I replied to the wrong comment lol, but thank you!

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td5785 OP t1_j26j9vh wrote

You can play around with the amount of mozzarella and pasta water to get the silky texture you prefer.

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callingFives t1_j27sdrv wrote

Wait, isn't this just macaroni and cheese without the white wine?

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l397flake t1_j2ac6k3 wrote

That looks good! When you say pasta water, do you mean the water that the pasta is being boiled with or ?? Do you also boil the pasta with salt and olive oil also?

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irisheye37 t1_j2b10su wrote

It's the water used to boil the pasta. The starch in the water stabilizes and thickens the sauce.

You should also always salt your water as well though.

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l397flake t1_j2fjdgf wrote

Thanks for the info. We will try it next time

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