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Homemade Pasta - Printable Recipe | America’s Test Kitchen Online Cooking School

Date Added: 6/30/2020    Source: www.onlinecookingschool.com

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Ingredients
  • 1 2/3 cups heavy cream , preferably not ultrapasteurized * For the best tasting fettuccine Alfredo, try to find cream that has been only pasteurized, not ultrapasteurized. Ultrapasteurized cream has been heated to a high temperature to extend its shelf life, and tastes flat and “cooked” as a result. Pasteurized cream has been heated to kill bacteria, but it has been not subjected to the same life-extending high-heat treatment. Its flavor, by comparison, is fresher, sweeter, and purer.
  • 1 2/3 cups heavy cream , preferably not ultrapasteurized * For the best tasting fettuccine Alfredo, try to find cream that has been only pasteurized, not ultrapasteurized. Ultrapasteurized cream has been heated to a high temperature to extend its shelf life, and tastes flat and “cooked” as a result. Pasteurized cream has been heated to kill bacteria, but it has been not subjected to the same life-extending high-heat treatment. Its flavor, by comparison, is fresher, sweeter, and purer.
  • 5 tablespoons unsalted butter
  • Table salt
  • 1 pound fresh fettuccine
  • 2 ounces Parmesan cheese * Parmigiano-Reggiano is what true Italian-made Parmesan cheese is called. It is produced according to a strict set of standards, and production is closely regulated. In a tasting of Parmigiano-Reggiano and domestically made Parmesan cheeses, the domestic versions didn’t even come close to matching the complexity and texture of the real deal. In Alfredo sauce, where the cream and cheese are core ingredients, using genuine Parmigiano-Reggiano is absolutely essential.
  • 2 ounces Parmesan cheese * Parmigiano-Reggiano is what true Italian-made Parmesan cheese is called. It is produced according to a strict set of standards, and production is closely regulated. In a tasting of Parmigiano-Reggiano and domestically made Parmesan cheeses, the domestic versions didn’t even come close to matching the complexity and texture of the real deal. In Alfredo sauce, where the cream and cheese are core ingredients, using genuine Parmigiano-Reggiano is absolutely essential.

View the full recipe at onlinecookingschool.com

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