la petite moi

Lets see, so this is my father's recipe.

Alfredo pasta sauce:

-1/2 cup of flour
-1/2 cup of butter
-2 cups of milk
-3/4 to 1 cup of Parmesan cheese

First, melt and stir the butter and flour around until the mixture is a light tannish/brown colour. While doing this, heat up the milk in the microwave (or another saucepan) until it's hot, then stir that into the tan mixture, until it's a white thick-ish sauce. Add in the Parmesan cheese...stir some more.

This goes great over 'Angel Hair' pasta.

davik

Sounds a little healthier than my version, which is:

Ingredients

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley


Directions

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.


Might have to give that a try using the flour and milk instead of cream...

__________________
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edmos1

davik, your recipe is close to mine, I add more garlic, but I do worry about my heart stopping at anytime when I eat it. the flour and milk might be better.

deri

my recipe is exactly like dave's but with butter at 1 to 2 tbsp instead of 1/4th cup. I also add freshly ground salt and pepper to taste.

Rodney

Okay, so la petite moi's dad is essentially making Alfredo as a white sauce (hence the flour), while everybody else is going the straight cream route.

There's something to be said health-wise for going with the white sauce, but you can use the cream recipes and still maintain open space in your cardiovascular arteries if you just lightly toss your pasta in the Alfredo instead of ladling it on an inch thick. You still get all the flavor.

itsjustjohn

I like la petite moi's dad's recipe too! Now that I'm in a Northern state, I miss cooking with rouxs. I would urge newer roux creators to make sure and cook long enough to lose the raw flour taste, but not too long.

MacGnG

alfedo sauce is yummy, we follow the recipe in the betty crocker cook book, its similar to yours