[Sca-cooks] Alfredo

[awench1@cox.net]

Looks wonderful!  My arteries are hardening at just the thought of this sauce.

Felcia
---- Mollirose <mollirose at bellsouth.net> wrote: 
> 
> > 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!
> 
> Molli 
> 
> 
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