Mains · By James
Alfredo Pasta (the Ultimate Cream Pasta!)
This recipe was many years in the making, starting with an 80s version that was thickened with cornstarch. Darren McDougall, Grace and Doug's son, took our sauce to a new level. A WestJet pilot, he was also a dedicated foodie, and his Alfredo (without cornstarch) replaced our earlier version, and was our go-to for many years, the Alfredo that our kids grew up with. This recipe incorporates some additional influences (like cream cheese, wine, more parmesan, and nutmeg) which makes this sauce even more irresistible. These influences were mainly born on a deep-sea fishing trip on the western coast of Vancouver Island with brother Phil and two other Athabasca acquaintances who did this trip often (Cam joined us the next year). We were cooking for ourselves, and Phil suggested we do an Alfredo, but add cream cheese. Then, we decided to add some wine, and the parmesan grating was hugely successful (if some is good ...). Well, it was amazing, and a tradition was born. We dubbed the sauce: "The Not-So-Heart-Smart Alfredo!"
Ingredients
- ¼–½ cup butter (depends on your desire for richness)
- ¾ cup red onion (or shallots), finely diced
- 3–4 large cloves garlic — crushed or finely chopped
- ¼–½ cup white wine (or use red and it becomes a "rosé" Alfredo sauce — very nice). The wine adds wonderful flavor, but also creates a slightly thinner sauce which avoids the pasty mouth-feel of really thick Alfredos.
- ½ block of Philly cream cheese (half of 250 g block), or more if you like
- 1 litre whipping cream
- ½ cup chopped parsley
- 2 cups freshly grated Parmesan cheese, plus some more for topping the dish
- Salt and cayenne pepper to taste (needs a fair amount of salt — at least 1 tsp)
- Nutmeg, if you want; a small pinch is wonderful with cream sauces
- Pasta of your choice (for 6 servings) — fettuccine Alfredo is common, but we often do spaghetti
Method
- 1
Use a big non-stick pan or wok.
- 2
Fry your red onion in the butter over low-medium heat until translucent, then add your garlic and fry for another minute.
- 3
Add the white wine (or red). Simmer for two minutes to reduce slightly.
- 4
Add the cream cheese and work around until fully emulsified in the wine/onion/garlic sauce.
- 5
Add whipping cream and simmer on low-medium heat for about 10 minutes to reduce it somewhat (thickens it a bit). Be sure to stir often.
- 6
Add parsley, parmesan cheese, and seasonings to the sauce and continue to heat for a couple of minutes, stirring continually, to melt the cheese and combine flavors.
- 7
It will be a bit runny, which is what you want.
- 8
When pasta is done al dente, tong it into bowls without rinsing. The bit of pasta water helps with blending in the Alfredo sauce.
A note from James
Alfredo is great with a grilled chicken breast or salmon fillet. Make it a wonderful vegetarian meal by adding sautéed mushrooms for your protein — so good! Drink/wine pairing: Pinot Noir.
— the end —