"cybercat" > wrote in message
...
>
> > wrote in message
> ups.com...
> > Everytime I make Alfredo sauce it comes out lumpy. Can anyone tell me
> > why and help me avoid this?
>
> Make a thin white sauce and add your cheese.
>
> The classic white sauce (bechamel) is (as I recall) two tablespoons butter
> heated to a bubble with two tablespoons of flour added slowly and stirred
> for two minutes. Then add a cup of milk, for a thinner sauce, a cup and a
> half or more, slowly. Bring it to a boil reduce it to a simmer and stir
the
> whole time it thickens.
>
> Add fresh grated parmesan to this, to taste, after it begins to thicken.
You
> won't get lumps, and it won't be pure grease like recipes that call for
> nothing but butter and cheese and heavy cream. Ick.
>

No proper Alfredo sauce ever required flour.

OK, here is the classic method.

heat a large deep plate in the oven
when the pasta is ready remove it
put a large amount of soft butter, about 1/4 pound onto the plate
1 handful or more fresh reggiano, at least 1 cup
pasta goes straight from the water onto the plate
add a little pasta water
toss the pasta and butter/cheese
add cream (half and half is OK) and keep tossing
grate some fresh nutmeg onto the pasta

You will get a very smooth "sauce." That is how it is always done it Italy.

Paul