Secret ingredient for Alfredo sauce!

[ABmtroyal9]

If you are a pasta lover and love Alfredo sauce...
When making an Alfredo sauce try adding cinnamon!
just a pinch and or enough to taste!
It may seem strange but it is absolutely delicious!

 

[Greg Who Cooks]

Interesting comment... What would you think about nutmeg? I've noticed a dash of nutmeg is often added to creamy or cheesy sauces, like Béchamel or Velouté.

 

[Addie]

I add a pinch of dry mustard. It give the sauce a light kick.

 

[no mayonnaise]

I always add a pinch of fresh ground nutmeg to white sauces.

 

[PolishedTopaz]

I don't know about you, but a handful of rendered panchetta works WONDERS for alfredo!

 

[Aunt Bea]

A hit of cayenne pepper is nice in a cream or cheese sauce.

I will give the cinnamon a try. I have used it in some Greek tomato based sauces with good results and also in chocolate brownies as a back flavor.

 

[Andy M.]

At some point it stops being Alfredo sauce...

 

[CWS4322]

I find that a bit of freshly ground nutmeg works.

 

[taxlady]

At some point it stops being Alfredo sauce...

+1

 

[Dawgluver]

+1

+2

 

[Greg Who Cooks]

What is the "official" Alfredo recipe? The one you can't add a pinch of nutmeg or cayenne. I've always finished off sauces with trace amounts of this or that spice, to give the sauces my own tweak. (If you add enough that somebody can tell then you've added too much.)

 

[jennyema]

If you are a pasta lover and love Alfredo sauce...
When making an Alfredo sauce try adding cinnamon!
just a pinch and or enough to taste!
It may seem strange but it is absolutely delicious!

Nutmeg is the traditional addition but I hate it and cinnamon would be even worse, sorry.

 

[jennyema]

At some point it stops being Alfredo sauce...

+3

 

[TATTRAT]

At some point it stops being Alfredo sauce...

exactly.

 

[TATTRAT]

What is the "official" Alfredo recipe? The one you can't add a pinch of nutmeg or cayenne. I've always finished off sauces with trace amounts of this or that spice, to give the sauces my own tweak. (If you add enough that somebody can tell then you've added too much.)

What's the point of adding something that you can't taste?

AS for "official" recipes, there are a couple, but the best al minute is simply adding cream, and egg yolk, stir constantly, once it starts to thicken, toss in the pasta, some green peas, maybe some ham, cheese and finish with butter. . .not too unlike a carbonara. Also, just a simple cream redux, with some parm, black pepper, and finish with butter. Just don't let it break.

 

[Greg Who Cooks]

What's the point of adding something that you can't taste?

I didn't say I was adding something that "you" can't taste. I was discussing adding something that doesn't shout what it is, something that changes the taste in a subtle way that people don't know what you added.

If you've added enough that somebody says, "Ah, you added nutmeg," then you added too much nutmeg.

 

[GB]

I made fettuccine alfredo for dinner last night. Butter, heavy cream, parm, salt pepper. So simple and so delicious.

 

[TATTRAT]

I made fettuccine alfredo for dinner last night. Butter, heavy cream, parm, salt pepper. So simple and so delicious.

that's the case with Alfredo, imo. It is certainly one of those less is more sauces, and k.i.s.s.

 

[Cerise]

I sometimes add crushed red pepper flakes.

Here's an interesting read on the history/origin of Fettuccine Alfredo.

The Original Fettuccine Alfredo - food - TODAY.com

 

[LPBeier]

At some point it stops being Alfredo sauce...

+4 (or with Tatt's "exactly" I guess it is + 5 )