Contents
Joshua Weissman, renowned for his culinary expertise and knack for reinventing classic dishes, presents a tantalizing trio of Alfredo recipes that cater to every palate and dietary preference.
In this article, we delve into the world of Joshua Weissman’s Alfredo creations, including the indulgent Fettuccine al Burro, the comforting American Regular Alfredo, and the health-conscious yet equally delicious Healthy Alfredo.
1. Fettuccine al Burro
Ingredients
- 14 ounces (400 grams) of Fettuccine pasta
- 1/2 cup (115 grams) of softened unsalted butter
- 2 cups (250 grams) of grated Parmigiano Reggiano cheese
- Salt and pepper to taste
Instructions
- Place the Fettuccine pasta into a pot of boiling water that has been generously seasoned with salt. Cook following the package instructions or until the pasta is done.
- In a large bowl, add the softened unsalted butter and season it with pepper.
- Reserve 3/4 cup of the pasta water and then drain the cooked pasta.
- Immediately add the drained pasta to the large bowl and vigorously toss it with the butter.
- Once the butter is fully melted, incorporate the grated Parmigiano Reggiano cheese. Continue tossing until the cheese is well combined, using pasta water as needed to help melt the cheese. Season the dish with salt and pepper according to your taste.
- Serve the Fettuccine al Burro in a bowl, garnishing it with extra Parmigiano Reggiano cheese on top.
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2. American Regular
Ingredients
- 14 ounces (400 grams) of Fettuccine
- 1/2 cup of unsalted butter (MSG butter can also be used)
- 1 1/4 cups of heavy whipping cream
- 5 cloves of garlic, finely minced
- 2 teaspoons of finely chopped thyme
- Salt and pepper to taste
- 2 cups of Parmigiano Reggiano cheese
- Black peppercorns
Instructions
- Place the Fettuccine into a pot of boiling water that has been generously seasoned with salt. Cook following the package instructions or until the pasta is done.
- In a large pan, add the heavy whipping cream and unsalted butter, then set the heat to medium. Stir constantly until all the butter has completely melted.
- Slightly increase the heat and bring the mixture to a gentle simmer. Let it simmer, stirring occasionally, for approximately 3-4 minutes or until it slightly thickens.
- Remove the pan from the heat, and add in the Parmigiano Reggiano cheese, finely chopped thyme, and minced garlic. Vigorously stir everything together until it is thoroughly combined. Season the sauce with salt and pepper according to your taste.
- Reserve 3/4 cup of pasta water and then drain the cooked pasta.
- Add the drained pasta to the Alfredo sauce. Toss it and use pasta water as needed to fully blend and emulsify the sauce.
- Transfer the dish to a serving bowl, and before serving, top it with grated Parmigiano Reggiano cheese and a sprinkle of cracked black peppercorns.
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Ingredients
- 14 ounces of Fettuccine pasta
- 2.5 cups of cauliflower florets
- 1 cup of milk (either cow’s milk or nut milk)
- 1 tablespoon of unsalted butter
- 1/2 cup of grated Parmigiano cheese
- 3 cloves of garlic
- 2 teaspoons of finely chopped thyme
- Salt and pepper to taste
Instructions
- Begin by chopping a head of cauliflower, which should yield approximately 2 cups of cauliflower florets.
- Place the cauliflower florets into a medium-sized saucepot and add the milk and unsalted butter. Bring this mixture to a boil over medium heat.
- Once it reaches a boil, reduce the heat to medium-low and allow it to simmer, covered, for about 12-15 minutes.
- Remove the saucepot from the heat and transfer the cauliflower to a blender. Add the garlic, finely chopped thyme, grated Parmigiano Reggiano cheese, and season the mixture with salt and pepper according to your taste. Blend this mixture on high until it becomes smooth.
- Place the Fettuccine pasta into a pot of boiling water that has been generously seasoned with salt. Cook the pasta following the instructions on the package or until it is done.
- Reserve some of the pasta water, then drain the cooked pasta.
- Put the drained pasta into a bowl and coat it thoroughly with the cauliflower sauce. Toss until the pasta is fully coated.
- Serve the dish in a bowl, and before serving, garnish it with Parmigiano cheese and an additional sprinkle of salt and pepper to your liking.
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Buy OnlineJoshua Weissman’s Alfredo recipes exemplifies the versatility of a beloved sauce, demonstrating that it can be tailored to suit various preferences without compromising on flavor. The Fettuccine al Burro takes us on a decadent journey with its rich and buttery essence, reminiscent of the Italian classic.
Meanwhile, the American Regular Alfredo brings comfort and familiarity, capturing the essence of comfort food with every creamy bite. For those seeking a healthier option, the Healthy Alfredo proves that wholesome ingredients can still yield a satisfying, guilt-free indulgence.
