Updated: Jul 5, 2020
A trio of Fettuccini Alfredo recipes
I love pasta, especially homemade with our nifty electric pasta maker. Freshly made pasta in this machine is dead easy – in a matter of 30 minutes I have a finished product with just eggs and flour.Although we enjoy a variety of both pasta and sauce recipes, one of my enduring favorites is Fettuccine Alfredo.My original recipe includes butter, heavy cream, sour cream, Gruyere, nutmeg and an egg to finish off the cream, then a sprinkling of Parmesan to complete the dish.I love the richness of a Parmesan cheese that is a mixture of Locatelli, Reggiano and Pecorino.
If I am looking to do something completely different for dinner guests, I have an unusual go-to recipe that I created based my sister’s description of an Alfredo dish she ate in a restaurant in Philadelphia.
While the name “Strawberry Alfredo” is borrowed, I designed the recipe based on a standard Alfredo sauce, but using Gruyere cheese, equal parts heavy cream and sour cream and a dash of nutmeg at the end. I mash strawberries into the cream mixture and then finish off with sliced berries to serve. Both the acidity and the sweetness of the fruit are a great counterbalance to the richness of the cream and cheese. This dish frequently gets raised eyebrows but rarely disappoints.
A new favorite has become a smoked salmon Alfredo. As readers of my blog know, I love to lightly brine and smoke my own salmon in batches on cedar planks on the BGE.
The finished product is moist, tender and full of smoky flavor.The smoked salmon can then be enjoyed as an appetizer or contribute to a number of dishes, such as a salad nicoise, or egg frittata.When adding the salmon to the Fettuccine Alfredo, I tend to use a milder cheese in the sauce, like a cream cheese, so as not to compete with the smokiness of the salmon.
Because I love Alfredo sauce so much, I have recently been experimenting with other types of ingredients for a different type of Alfredo sauce.After some exploration, I found a few recipes that incorporate sun-dried tomatoes so I experimented using Alfredo and sun-dried tomato as a base and added savory notes with dried mustard and infused heat with red chili peppers.Alfredo sauce is so versatile that the possibilities are endless.