Will the Real Alfredo Please Stand Up! - Fettuccine all'Alfredo

The Silver Spoon meets the Golden Fork...

I am experiencing a deep satisfaction right now. You know that “In the Know” feeling. When you know something really cool, and then the information finally gets out and you kind of sit back sort of nonchalantly and say, “Oh yeah, I knew about that”. Not exactly a virtuous character trait, I know, but I can’t help it, let’s just chalk this up to one of my many personality defects. Hey, nobody is perfect, especially not me. But I have been the pariah on too many occasions over this particular food issue to not feel, at least a little, vindicated.

I wrote a little blurb on BakeSpace back in August 07, along with the recipe, (although my method has changed slightly since then) during one such soirée through pariahdom at an "Italian" restaurant. I always feel better after sharing on BakeSpace, my support network of fellow food enthusiasts who actually “get” me. It’s great!

Anyway, I just read the May issue of Saveur and lo and behold, Tom Coleman has revealed the truth as well, in black and white.

Real Fettuccine all’Alfredo does not contain cream.

If it does, it's a very infinitesimal amount and honestly, pasta water works better anyway. It is also not a sauce tossed with pasta, as we know it in the United States, it is a sauce built on pasta by tossing. This is akin to the technique used to produce Linguine alla Carbonara. Coincidentally, both of these dishes hail from Rome.

Don’t get me wrong, I am not knocking cream sauces over pasta in any way. I make Chicken Fettuccine with cream, I just don’t call it "Alfredo".

But once you have tasted the divinely inspired pasta dish that is Fettuccine all’Alfredo, as I did at Arrivederci Ristorante, nothing touted by Olive Garden or Macaroni Grill as “Alfredo” will do. It becomes a universal truth revealed, as you are bathed in rays of sunlight streaming through a break in the clouds. OK, maybe that is a little too melodramatic, but I swear, it IS divinely inspired.

The recipe is extremely simple, like most classic Italian dishes, yet immeasurably flavorful. If you are a lover of Parmigiano-Reggiano, this is the dish for you, for it showcases this amazing cheese in all of its subtle nuanced glory.

Since I have placed a link in this post to the original recipe I posted on Bakespace, which serves 4-6 depending on whether it is served as a starter or as a main dish, I am going to break this down into a per-person serving. (Which is actually how I normally do it) Because you will only want to make as much as you need. This is an "Eat it while it's hot" pasta dish and does not re-heat well. Which explains why there are so many Mornay-esque "Alfredo Sauces" out there as they are more forgiving upon reheating.

Fettuccine all'Alfredo

Per Serving:
4 oz Fettuccine
Kosher salt (For the water - this is important, do not forget)
2 oz (4TB) UN-Salted butter, at room temperature
2 oz Parmigiano-Reggiano cheese, freshly and finely grated (Do not use Stravecchio it is aged too long and thus, does not melt properly)
optional 1 1/2 tsp Warm Light Cream (If you must, but no more - This is your last resort "Ace in the Hole" as it were)

Cut up 1 oz of the butter and place in skillet over REALLY low heat.

Grate the Cheese and slice the remaining butter thinly and set aside

Cook the fettuccine.
Add pasta, using tongs, to the skillet and increase heat to medium low

Add the sliced butter and toss quickly to melt.

Add the Parmigiano-Reggiano cheese and toss vigorously by shaking the pan or using the tongs to toss.

If the sauce appears to dry and grainy (This is what I mean by Dry and Grainy)

Add about 1 1/2 TB hot pasta water and continue tossing. (This is where I stopped, everything was fine, so I did not need the cream)

If it is still dry and grainy, then add warm cream and continue to toss until the sauce smooths out.

Serve immediately in a warmed bowl (this is also important, it must stay warm).

It’s THAT simple… And it’s THAT delicious.

I didn't have a golden fork to eat this with, so I had to settle for a threek. (a 3 tined fork)

Mangia!!
~~

Lots of Leeks - Fettuccine con Crema Porri y Salmone Affumicato

Leeks, are the most underutilized member of the allium genus, or at least here in the United States. Leeks are to Onions as Elephant Garlic is to regular Garlic. And while they are ALL in the Lily family(alliaceae), which includes, or course, the lily as well as narcissus and asparagus. Elephant Garlic is actually a wild Leek. To confuse the world of “onions” even more, scallions (Green onion, Springs onion) are often referred to as “Shallots” in other parts of the world, while eschallot is use to denote what we, in the U.S., call a shallot. But that is another posting.

Getting back to the ancient leek…..
Oh, yes, Leeks are not only mentioned in the bible, but Egyptians planted them as far back as 3000 BCE, possibly 4000. Leeks are a fantastic edition to any dish as they marry well with just about everything, adding their subtle flavor without being overbearing. They can be eaten raw in salads or sautéed with your favorite vegetables. They pair excellently with lighter fish, such as tilapia, where an onion may completely overpower the delicate flavor.

Me?
I like to use them with the milder cheeses such as Gorgonzola Dolce, Humbolt Fog, Chevrie or Brie. I use them to make Aushak, an Afghan dish of Leek stuffed “dumplings’ served with Yogurt/Mint sauce and Meat sauce. They are excellent paired with mushrooms in soups. This brings me to one of my favorites… You cannot make Crème Vichyssoise without the humble leek.

Tonight, I was in a pasta mood. I was going to use my package of Lemon-Pepper Pappardelle, which is normally served with heavier meat sauces, but, I like to break a few molds here and there, cause I am a rebel. Like, in this case, serving Cheese with Fish… Although I am not sure that smoked salmon counts as fish anymore, since it is cured… It’s kind of like the difference between a Sirloin Steak and Jerky. Then I got home and realized that my package of Pappardelle was too small, it was like 6 oz... So I used normal fettuccine instead.

And Speaking of variations, this is a great recipe if you have left over baked or poached salmon. I would recommend using Brie instead of the Chevre, then simply sprinkle with a little smoked salt.

Fettuccine con Crema Porri y Salmone Affumicato

3 TB Olive oil
3 Leeks, halved lengthwise and sliced; (white and light green parts)
3/4 Cup Half and half
4 oz Soft Goat Cheese, crumbled; (I use chevre)
12 0z Fettuccine
Kosher Salt
Freshly Ground Green Pepper
4 oz Smoked Salmon; chopped
Zest of 1 lemon
(optional) Finely minced Italian Parsley

Begin heating a pot of water to cook Pappardelle
Slice dark green leaves from the Leeks, then in half length-wise wash under water to ensure all sand is removed.

Slice thinly.

Heat olive oil over medium-high heat in a large skillet
Add sliced leeks and sauté until golden and tender, about 10 minutes.

Using a fork, Flake the Smoked Salmon.

Add half and half and crumbled goat cheese and stir until goat cheese melts.

Remove sauce from heat.
Season the sauce with Salt and Ground Green Pepper.


Meanwhile, cook fettuccine in large pot of rapidly boiling salted water until pasta is just tender.
Drain fettuccine and place in a bowl.
Pour sauce over the fettuccine and toss until thoroughly coated.

Transfer Pappardelle to individual bowls.
Top with smoked salmon and hit it with Lemon Zest and a littel finely minced parsley if desired.

Serve immediately.

Mangia!!!