Grammy's Kitchen · Alfredo Sauce · Fettuccine Alfredo
One of 36 alfredo sauce recipes we measured
from www.jocooks.com
6 cooks on www.jocooks.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| emulsifier | 36% | 43% |
| salt | 0% | 0% |
| aromatics | 2% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces fettuccine (uncooked) |
| 85 g | 6 tablespoons butter (unsalted) |
| 9 g | 3 cloves garlic (minced) |
| 2 g | 1/4 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon black pepper (or to taste) |
| 1 g | 1/2 teaspoon dried oregano |
| 476 g | 2 cups heavy cream |
| 200 g | 2 cups Parmesan cheese (grated) |
| 1 g | 1/4 teaspoon red pepper flakes |
Method: 6 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30 With reference to your art” — a cook, 5.0★
“This was absolutely delicious!! Like fine restaurant quality. It was incredibly simple to make too. This recipe is an entry-level cook's dream! I used Reggiano parm and it was scrumptious. It's too bad this isn't a healthy meal or this would be a part of our w” — a cook, 5.0★