My Alfredo sauce always ends up gooey
I’ve been trying to make authentic Alfredo sauce using this recipe. I’m normally pretty good with sauces, but this one is eluding me.
I simmer the pasta water and melt the butter, and everything emulsifiers fine, but as soon as I add the Parmesano-Reggiano I end up with a gooey mess that sticks to the whisk and the bottom of the pan.
I’ve tried freshly grated cheese, cheese grated by the store and several different brands of cheese same result each time.
Am I just doing something wrong in my process?
Best Answer
Please do see the excellent answer to the Cacio e Pepe question, which applies to your future efforts.
The recipe you link to is just bad, which is why it's not working for you. Boiling the butter and cheese in the pasta water is wrong, and will always result in clumps of stringy cheese. So the answer is to not use that recipe.
The tradition for all emulsified cheese sauce pasta involves tossing the hot pasta in a bowl with the cheese and a little pasta water. Fettucine Alfredo is no exception to this; it just uses butter as well as the cheese. In all emulsified cheese recipes, it's critically important that the cheese not get above 180F/80C, or you will get stringy clumps like you did.
Some examples of recipes that do work, and show this principle:
- Serious Eats traditional recipe and commentary
- Saveur
- Memorie Di Angelina
Then go and read the other answer linked above, because all of those tips for cacio e pepe also apply here.
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How do I keep my alfredo sauce from separating?
Avoid separating your Alfredo Sauce when mixing it by whisking it together rather than stirring with a spatula. Parmesan cheese is the key ingredient for making this Sauce thick and creamy. I recommend using a fresh parmesan cheese that you grate yourself or similar.Why is my alfredo sauce not creamy?
Why is my Alfredo Sauce clumpy/gritty? If your sauce is not silky smooth it could be because your ingredients don't have as high of fat content to them. Make sure you're using quality ingredients and whisking until smooth.Is alfredo sauce supposed to be runny?
However, alfredo sauce is best served HOT, or at least warm, so keep the pot on low until ready to plate, stirring occasionally. The desired thickness of an alfredo sauce is completely subjective to the chef. Some folks like it to be a bit thin and some like it extra thick.How to Make Homemade Alfredo Sauce With Mozzarella Cheese : Italian Cooking
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Answer 2
I'd say either your parmesan is aged too much, or you're not working it hard enough for long enough; work it harder & add it slower to test the latter.
According to Wikipedia, Fettuccini Alfredo needs young parmesan - which ironically is probably cheaper & marked as 'supermarket own-brand, economy-grade'. It definitely melts better than 'premium brand'.
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