[Sca-cooks] Alfredo

Mollirose mollirose at bellsouth.net
Wed Aug 9 13:34:12 PDT 2006

> As I learned to make it at Bambinelli's, a New York style pizzeria less
> than 2 miles from my house here in Atlanta:
> 1 dozen egg yolks
> 1 qt. heavy whipping cream
> Parmesan cheese (qty unknown)
> butter (qty unknown)
> Sal might have used 2 qts. heavy whipping cream instead of just 1.  And
> I never measured how much Parmesan he used, as he usually just dumped it
> in the saucepan after the cream and eggs were in, bringing it up to the
> volume of the saucepan.  If I remember correctly, the saucepan was
> around 6 to 8 quarts.  The butter, I think, was about a pound, but it's
> been 20 years since I worked there.
> Alfredo was prepared ahead of time and stored in the fridge in the
> saucepan it was cooked in.  It would congeal so that a spoon would stand
> up in it.  When needed, Sal would spoon out what he needed in a small
> teflon-coated skillet on the cooktop, heat it up then drop the hot
> fettucine noodles into the pan to toss with the sauce, then plate.
> Occasionally, bacon crumbles would be tossed in as the sauce was 
> reheating.
> --Cian

Geoffrey and I can be over in 5 minutes!


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