![]() ![]() Because most pasta requires 8 minutes to al dente from a rolling boil, you should already have your fettucine on the stove while preparing the alfredo sauce. Unless you want to float the pasta in the sauce, this recipe can be used to make enough alfredo sauce for one 12-ounce package of pasta. A restaurateur in Rome invented the Alfredo sauce for tourists in 1907. For a thinner sauce, you can use less flour, and for a thicker sauce, you can use more flour.Ī beschamel or white sauce made with cream, butter, and cheese is nothing more than a beschamel or white sauce. The amount of flour that you use for the sauce will depend on how thick you want the sauce to be. The sauce is made with a roux, which is a mixture of flour and butter that is used to thicken the sauce. Roux alfredo sauce is a classic sauce that can be used on a variety of dishes.
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