I'm gonna be making this but I just need the exact amount of ingredients. Nothing is telling me how much I need of something. Do I need 1 stick of butter? 3? How much cheese of parmesan I need, etc.
>>21105407depends on how buttery or cheesy you want it, incel.It's your choice.
>>21105407Usually you want a 1:1 ratio of butter and flour to make a "rooo". I tend to do 50 g butter and flour for a large batch of pasta. I will temper that with about 500ml of cold milk. Then maybe 20g of cheese. I usually eyeball this step depending on how thick I want the sauce to be.
>>21105471>milk and flour>rouxI am making a real Alfredo, not an American abomination
1/2 cup unsalted butter1 1/4 cup heavy cream6 cloves garlic2 tsp finely chopped thymeblack peppercornpecorino romano
>>21105478Ok. A 1:1 ratio of cocks in your mouth. That sounds more up your alley.
>>21105407i made this the other night.4oz fettucini2.5 tablespoons butter2oz parmesan1/2cup pasta waterthe emulsion works better if you're cooking the sauce in a pan over low heat, and gradually adding in the grated parm
>butter and parmesan is what you eat your pasta with when you're sick or on a diet>dude built a legacy on ithe was a genius
its not complicated i just use a cheese grater on a frozen stick of butter on the plate and then grate a somewhat equal amount of parmesan over the top of the pasta and mix
>>21105407No man you really do not want to do that.You will be very disappointed.
>>21105471>RouxWhat the fuck are you doing?
>>21106489>on a diet>the dish is exclusively beloved by fat fucks
>>21105407>exact amount of ingredients.Such a thing doesn't exist. It's a recipe that everyone's nonna made differently.>>21105471What? It's cream, butter and parmesan. Why the actual would you want to make it more complicated?
>>21105478Just btw, the og "alfredo" is like poor college kid food. You're putting italy cup ramen on a pedestal
>>21105704>>21107070Malding like crazy
