Fettuccine Alfredo

[Big Country]

Near where I get my haircut (family friend, so worth the trip), there is a little Italian place my wife's family went to a lot. I am not a hugh fan of alfredo sauce, but I tell you, this places is killer. I may throw all caution to the wind and get the full dinner order tonight.... and maybe even an order of fried mozzarella to start out.

[Hugh B Tool]

Near where I get my haircut (family friend, so worth the trip), there is a little Italian place my wife's family went to a lot. I am not a hugh fan of alfredo sauce, but I tell you, this places is killer. I may throw all caution to the wind and get the full dinner order tonight.... and maybe even an order of fried mozzarella to start out.

 

 

 

The best alfredo is the most simple in my opinion. Butter, whipping cream, light garlic, parmesan and romano, salt and white pepper (if you have it) and I like a squeeze of fresh lemon juice also. The best is always the worst for you too so along with those fried moz sticks you should be good to go on saturated fats for at least a week

[Sir Loins of Beef]

Sounds great--a little red wine and fresh bread with garlic and oil to dip---then the moon hits your eye like a big pizza pie--sorry I got all caught up in the moment

[Jimmy Neutron]

The best alfredo is the most simple in my opinion. Butter, whipping cream, light garlic, parmesan and romano, salt and white pepper (if you have it) and I like a squeeze of fresh lemon juice also. The best is always the worst for you too so along with those fried moz sticks you should be good to go on saturated fats for at least a week

 

 

That's pretty much how I do it - make it heavy whipping cream and probably more than "light" garlic. Probably the best dish I make that's not on the grill.

[untateve]

I also do butter and cream. I usually throw the parmesean block in the food processor with garlic and fresh basil. I always put in some lemon juice, just a bit, to make the flavors stand out. Sometimes mushrooms, sometimes not. Sometimes I throw in some home made "essence" if I want to spice it up a bit. This is one of those dishes I no longer order in restaurants because mine tastes so good.

[The Holy Roller]

Near where I get my haircut (family friend, so worth the trip), there is a little Italian place my wife's family went to a lot. I am not a hugh fan of alfredo sauce, but I tell you, this places is killer. I may throw all caution to the wind and get the full dinner order tonight.... and maybe even an order of fried mozzarella to start out.

 

 

 

A true death wish food. Only condemned men can eat this with impunity. My sister-in-law used to make this for her (ex)husband when she was trying to (kill)divorce him.

[Bier Meister]

i make a very good alfredo (with different variations), but can't eat too much of it...... alfredo sauces are too rich, even for me.

 

i'm best just dipping some bread in there

[nogohawk]

I also do butter and cream. I usually throw the parmesean block in the food processor with garlic and fresh basil. I always put in some lemon juice, just a bit, to make the flavors stand out. Sometimes mushrooms, sometimes not. Sometimes I throw in some home made "essence" if I want to spice it up a bit. This is one of those dishes I no longer order in restaurants because mine tastes so good.

 

 

It's a staple in the nogo household ... at least once a week. Sometimes with mushrooms and pasta, sometimes with chicken, but usually always with some homemade "pesto" thrown in for taste. Just made a fresh batch over the weekend - gotta love having basil plants growing year round (bring them in during the winter to the solarium and they keep on growing)!