Cooking Fettuccine Alfredo. Need an alternative to the ingredient parsley?
Any good alternatives?
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5 comments a "Cooking Fettuccine Alfredo. Need an alternative to the ingredient parsley?"
Traditionally, nutmeg is used in Alfredo Sauce. Use a little cracked black pepper and skip the parsley all together.
cilantro, fresh chopped basil, thyme…
or you could just emit the ingredient altogether.
Basil — if you want a sweet flavor
Arugula — if you want it a bit peppery
or just leave it out.
I’ve scratch made a lot of Fettuccine Alfredo & I’ve never used parsley in it
Also the rule is that white sauces use white pepper.
The suggestion of nutmeg is a dangerous.
The semester that i took sauces in school the instructor told us to add enough freshly grated nutmeg to the bechamel to give it body by not so much that he could taste it.
FETTUCCINE ALFREDO
1 Pound(s) Fettuccine
1/2 Cup(s) Butter
1 Cup(s) Light cream
3/4 Cup(s) Parmesan cheese
3/4 Cup(s) Cheddar cheese, grated
1//4 Teaspoon(s) Pepper
: Cook fettuccine according to directions.
Melt butter in top of double boiler.
Add remaining ingredients and cook until smooth, stirring constantly. Remove when hot, but do not boil.
Toss in noodles.
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