Last week a couple of co-workers were talking about food (so naturally my ears perked up) and how to construct a proper alfredo. It got me to thinking about alfredo, and how I used to think that I didn’t like it. Mind you, I had only eaten it a couple of times, and never done properly. Alfredo dry packet from the market.. then milk. Heat, stir, gag. Or in a restaurant.. milky boring flavorless crap.
Then I tried parmesan that didn’t come directly out of a can. I decided it was delicious and that the only possible way that alfredo could be boring is that it was shittily prepared. I was right.
Pardon the motion blur. I’ll have to have a word with quality control about this.
One bechamel sauce (1/2 cream + one roux containing 1 tbsp butter and 1 tbsp flour), 5 oz of amazing cheese, a sprinkling of red pepper flakes, and a corrective seasoning later.. I have once again confirmed that alfredo does not suck. I poured this over some radiatore that I had boiled.. garnished it with some fresh oregano. Behold the delicious (blurry) creation above. It couldn’t be much simpler than that, and tastes tons better than the crap that comes out of a jar, or packet.
Because one cannot live on cheese alone, I figured I’d make something with some vitamins and minerals in it. Yay salad. I paired some arugula and cherry tomatoes with dressing. I used the last of my blood orange infused olive oil with some sherry vinegar, a bit of red pepper flake, salt, pepper, and fresh oregano that I minced.
Vitamins.
The Confluent Kitchen 
Reblogged this on arcanumatrandom.
I ate at Alfredo’s in Rome. You would be shocked, but they claim to have invented the Alfredo sauce. They do it table side. A bowl of pasta gets a huge stick of butter, some cream, and Parmesan until the consistency is right. They may be cashing in, but they do it right.
*nod* Makes sense. At least they do it right. I’ve not yet been to Italy and most every place I’ve been to here has butchered it. It’s so simple to do, but yet so many people screw it up.