Fettuccini Alfredo
Ingredients:
1 Gal |
Milk |
1 Cup |
Garlic Cloves |
2 Ea |
Yellow Onions (Cut Rough) |
2 Ea |
Bay Leaf |
6 Ea |
Whole White Pepper |
4 Ea |
Whole Cloves |
Taste |
Salt |
Roux
8 Oz. |
Flour |
8 Oz. |
Clarified Butter |
Other Ingredients:
Parmesan Cheese |
As Needed |
Heavy Cream |
As Needed |
Method:
- Place First Six Ingredients In A Heavy Bottom Sauce Pan And Bring To A Boil, Then Let Barely Simmer For 20 Minutes. Season With Salt To Taste.
- While Part One Is Steeping, Prepare A Roux By Melting The Clarified Butter In A Small Saute Pan Then Adding The Weighed Out Flour (All Purpose, Or Bread) And Cooking This Mixture For About Five Minutes. Do Not Let The Roux Color (Turn Any Shade Of Brown). Call Chef Over To Demonstrate If You Have Not Done This Before. When Roux Is Done Set Aside.
- After Part One Is Done, Strain Through A China Cap, Discard The Solid Ingredients And Return The Flavored Milk To The Heavy Sauce Pan.
- Bring Milk Back To A Boil, And Whisk In The Roux. When Mixture Becomes Fully Thickened, Let Simmer Very Low For Approx 15 Minutes. Strain Through A Fine China Cap Into A Bain Marie And Keep Sauce Warm In The Hot Water Bath Next To The Napoletana Sauce.
Final Preparation:
- In A 10" Saute Pan, Saute 1 Tsp. Finely Chopped Garlic In 1/2 Tbsp Of Butter. Add 6-8 Ounces Of The Alfredo Sauce Base, 2 Ounces Of Heavy Cream, 2 Tablespoons Of Parmesan Cheese And A Pinch Of Nutmeg. Bring Mixture To A Boil And Add 1 Soup Bowl Of Cooked Fettucine, And Stir Until Fully Heated.
- Check Final Flavor And Consistency, Serve On A Large Oval Plate Garnished With Finely Sliced Scallions And Parmesan Cheese.
* The Finished Sauce Should Be Saucy, Not Thick Like Wall-Paper Paste.
*Carbonara Variation:
- Slice And Render 2 Lbs Of Bacon Until Bacon Is Crisp.
- Substitute The Clarified Butter With The Bacon Fat When Making.
The Roux.
- Garnish With The Crisp Bacon.
Source: Chef Roland Ng, CCSF
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