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Can I use milk in place of cream in Alfredo sauce?

asked by clover almost 6 years ago

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7 answers 20874 views
Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added almost 6 years ago

You need the fat to get your desired result. Go cream.

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Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added almost 6 years ago

I totally agree with Lorigoldsby if you're in a pinch and unable to get to the store. Solid "emergency" rescue. :)

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Many thanks!

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

A note about Alfredo. Yes, it does require cream in the modern version. But although fettucine alfredo originated in Rome, the Romans have all but disowned it. There are places which will sell the dish to tourists who have fond memories of Olive Garden but hardly a single contemporary Roman cookbook bothers to mention it. It's origin is fettucine with "triple butter" which really is authentically Roman. A lot of butter and a lot of cheese and Romans do love fettucine.

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36c8340a 844a 434e a75d 32001209ad64  fb avatar
added almost 6 years ago

You can use condensed milk, but it wouldn't taste as good...

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A7036e40 bd38 4d4c a534 de9e7f4518b4  headshot
added about 1 year ago

You don't need the cream. As Pierino noted, the original sticks with butter, pasta water, and cheese.

You can make any sauce containing cheese thick and creamy. Think about what. What's in cheese? The same thing found in cream.....

Melt your butter, stir in some reserved pasta water (after cooking your pasta in it), once emulsified, stir in your grated Parmigiano-Reggiano. Let it cook as you whisk, add a touch of salt and fresh cracked pepper. I promise your Alfredo sauce will be perfectly thick, rich, and creamy.

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