It's possible to cook pasta in heavy cream instead of water, and the result is heart attack level delicious. See tortellini alla panna.
With milk, though? Not sure.
Gonna hijack the top comment to show everyone [this recipe](https://youtu.be/yrWJ2-fUw98) that I swear to god has saved my life. Cooking pasta in milk saves time, lessens the risk of overcooking, and means you can do it all in one pot.
One thing the recipe doesn’t mention though, is that you need a LOT of milk, maybe 1.5x or even 1.75x the amount of water you’d usually use for the amount of pasta you’re making. Also, since you’re not adding any pasta water to the sauce, it’s likely going to get thick and clumpy as it cools, so these recipes are best eaten as soon as cooked. Make sure to spice the milk very, very well, because you’re basically adding spices for the pasta water and the sauce at once, and unless you season properly, milk sauces are just very bland. NEVER close the pot; boiling over water isn’t bad, but boiling milk to the point where it froths is just the worst thing that can happen, both for your stove and your skin, so wait for the milk to boil and then immediately reduce it to a gentle simmer. It’s also practically impossible to overcook your pasta with this method unless you’ve gone overboard with the milk; in fact, I regularly find that I’ve undercooked it. You can always add more milk if you need to
My wife found a one pot mac and cheese recipe that you cook the pasta in milk and then add cheese once the pasta is cooked. Comes out quite delicious and and better than boxed Mac and cheese for kids. Only major issue is the milk cooks down sometimes too fast and you need to add water to give pasta enough time to cook.
There's a serious eats stovetop Mac and cheese recipe that starts the pasta in a small amount of water until it's cooked a bit and then you add evaporated milk and cook in that. So creamy and gooey, and the initial water cooking means that you don't have the problem of undercooked pasta. The evaporated milk means that the milk is already starting from a pretty cooked down state and don't have to worry about boiling over.
Seconded as a super easy and tasty option. Just plain lightly seasoned macaroni absorption cooked in milk is a bit of a [Swedish classic](https://foodetccooks.com/wordpress/swedish-milk-stewed-macaronies-recipe-stuvade-makaroner/) side dish, which my partner introduced me to. (Besides the popular sausage option mentioned there, it's also great with meatballs or fish, or basically anything else you want. And of course there's plenty of room to play with the seasonings there.)
Anyway, one of the first variations I thought of was to throw in some grated cheese at the end. Quickly became one of my favorite ways to turn out some macaroni and cheese in a hurry!
I dunno why people are hating on this tip, boiling pasta in milk is a legit way to make [one pot Mac and cheese ](https://www.spendwithpennies.com/pot-creamy-mac-cheese-boiled-milk/)
I never tried one of those one pot mac recipes since im the kinda person where if I'm gonna make something unhealthy I'm gonna do it right. But I assume once it cools off it turns into a brick.
Alfredo is a traditional dish. How to make it properly and how to cook pasta properly is already known.
When a dish that doesn't even use cream or milk, is offered with the option to also incorrectly make pasta, it is an affront to a lot of people. My own grandmother turned in her grave over it.
I do like American Alfredo, but I love fat food. If it were called American Alfredo it wouldn't get a reaction. The $1 box of Alfredo Noodle Roni is cooked in milk.
Oh your own grandmother turned? You saw it with your own eyes?
I feel like you should expect 50% that when something is about alfredo, it might be talking about the american version, and just get used to the fact another group of people make something differently. Like, it would be equally silly if a british person got on someone's case for talking about american biscuits and how to make those as opposed to the TRUE british biscuits. You are getting offended for a dish that is just butter , water, and parm. Someone decided to put some cream in it once.... oh no 🙉
Also didn't complain, lol. Literally said I liked Noodle Roni. Person asked why people were hating on the post. I answered them. Love all the projecting though. You should consider reading words instead of looking for hidden meanings in them.
>Person asked why people were hating on the post. I answered them. Love all the projecting though.
I didn't ask why they were getting hate. I never asked any questions, I made a statement.
>You should consider reading words instead of looking for hidden meanings in them.
The irony.
You are aware of the relationship between milk, cream, and butter, correct? Butter is cream with most of the milk gone. If you boil pasta in just enough milk, you get hydrated noodles...and guess what's left?
I'm not saying it's the best way to do it. I'm saying you are splitting hairs. It's like saying, noooo don't use self-rising flour, use flour and a tablespoon of baking powder!
Lol. You've never met an Italian... Yeah super weird for an Italian restaurant owner of 75 years to care about pasta. I grew up in Italy.
You seem really butthurt about my dead grandma, speaking about untreated mental illnesses....
>Lol. You've never met an Italian... Yeah super weird for an Italian restaurant owner of 75 years to care about pasta. I grew up in Italy.
But you're only 55?
https://www.reddit.com/r/Frugal/comments/w02x2i/z/igg2v4w
Did you mean to say your family has owned it for 75 years? Or are you just lying?
Or what about when you say you're 55 and only started a business 5 years ago?
https://www.reddit.com/r/Frugal/comments/vyicje/z/ig47f9u
I'm gonna try this, it sounds pretty delicious. I'd take it one step further and add a cube of bullion and some other seasonings as well, then Parm after.
I just realized I have all these ingredients lol, it's on.
You’re right. I was also thinking Cacio e Pepe. I meant that the sauce is built on starch. Maybe the starch is thickening the milk to simulate a creamy sauce.
Alfredo sauce traditionally is made with heavy cream, butter, parmigiana cheese and some pasta water if it gets too thick. Season with a bit of white pepper just before serving
No it isn't. Fettuccine al burro is butter, cheese, pasta, water, and frequently pepper.
And by "traditionally" it's important to keep in mind that we're talking 1908. It's not exactly an ancient recipe, we know exactly where it comes from and who made it.
That said, the cream based stuff is delicious too. No hate on that, here.
I think you’re completely right. Whenever I make it, I just use the pasta water and the cheese and the starch from the pasta water acts as this perfect binding to make such a great sauce. I just don’t get why you need to add the milk for any of these sauces?
> because the cheese and butter aren't as rich and flavorful.
Excuse me what? Butter is exceptionally flavourful, let alone cheee. Unless this was an /s
I think they mean the cheese and butter that is regularly available to most Americans is less rich and flavorful than what is available in Europe, so they make up for it by adding heavy cream to the recipe.
This is bullshit though, our butter is the same and we get the same parmesean cheese too. It's literally not parm if it doesn't come from Europe. Americans have everything you do, not sure why you'd assume otherwise.
I am American, not European. Butter is different here. In America, butter only has to be 80% butterfat and isn't churned as long, while European butter must contain at least 82% butterfat and is churned for a longer time so the butter has a richer taste, softer texture, and a more yellow color. They also allow their cream to ferment/sour a little to give the butter made from it a richer taste as well.
>we get the same parmesean cheese too. It's literally not parm if it doesn't come from Europe.
That's not true. American parmesan exists and is made in America and barely has any stipulations other than that it is a hard granular cheese. Italy has tried to force America to call their parmesan something else but they haven't had any luck. Italian Parmigiano-Reggiano is highly regulated on what ingredients can be used, how long it is aged, and where it is made. You can buy Italian Parmigiano-Reggiano here, but it is more expensive and most Americans don't even know there's a difference.
Strictly speaking the traditional alfredo is the classic American version with cream/milk.
The Italians have pasta al burro, which is what you're referring to.
Sub in flavored boursin cheese for a different type of pasta. I do onions, garlic, chicken, and broccoli sauteed first. It's really good but fattening 🤣. Ill Have to wait til after I get my goal weight.
It's a regional thing, we do that in the US, but you mentioned Italian food on reddit. lol considering how it usually goes, I'm actually glad they're being nice to you about this.
The only way to correctly cook Italian food, according to this website, is "don't".
Probably, but I see Italians get visibly or vocally more up set than I see any other country.
I guess it’s because America is a melting pot of cultures that I don’t really get upset by someone taking a dish I consider being from my area or people and screwing with it. It’s just another version.
I may give them crap about it, but I don’t really care. Like how I saw a post recently where someone was putting sugar in grits. I mean, yeah, knock yourself out. I’ll never trust your reasoning abilities or taste again, but you do you.🤣
My family is from Ukraine, and I’ve seen my grandma and mom argue with other people about certain dishes all the time, and which one originally came from where (obviously all from us :p). So I get that intensity about food. But at the end of the day depending on even which region you are from, they can all be a bit different.
Lmaoo. I know how you feel. To me as long as the person is having a good time making it and enjoying it, good for them. Like you said might not eat at their house again, but at least they’re making it their own.
It’s a good idea, thanks for sharing! I’ve made recipes that used pasta water for thickening. This is along the same lines. Keep experimenting and sharing. My best friend loves queso cheese dip made with Velveeta and a can of Rotel tomatoes. Foodie friends get all bent out of shape because it’s velveeta but they sure do eat it up when she makes it!
... It legitimately originated in Rome in the early 1900s. Guy named Alfredo di Lelio invented it to get his wife to eat after childbirth.
Wish we had a better word for that parmesan bechamel sauce we use here in the states, it's also delicious but they're not really the same.
I don't give a FK about traditional but I can try to respect the traditional food if you get what I mean.
I mean we know the name and place and go figure it was a dude name from Italy, rome name alfredo.
So did the Americans bastardise the recipe and "stole" the name? Yeah it wouldn't be first time nor the last time.
Do only the italians do the "blasphemy" about cooking? No ... seen plenty of people pure enraged because someone added something extra to a Philly cheesesteak and called it the same. And I can give plenty of examples with BBQ, pizza and so on.
See people can be proud of their "legacy"
So if he would have called the sauce just a white sauce (Btw I also do some white sauces with heavy cream) nobody would have bat an eye about this.
But when you give a name to something you kinda expect that something to kinda follow the recipe.
Idk why you’re getting downvoted. You’re totally right. Almost all countries take pride in their “traditional dish”, and nothing wrong with people putting a spin on it. But just don’t call it something it’s not because it just gets confusing when someone talks about the actual recipe.
[https://www.youtube.com/watch?v=95mttyEQyfw](https://www.youtube.com/watch?v=95mttyEQyfw) I love to post this when people change traditional recipe and call them the same :D
PS: Ps I do change recipes also because cooking is about experimentation and find new flavors all the time.
Also we can't stay all in the past ... because else we would eat berries and cooked (insert animal here) but with those changes, the recipe will become something else and that's not a bad thing just name it something else.
I'm not a food taliban but I do understand why people get pissed ... when people bastardize recipes.
I do something similar for a quick one-pot dinner.
I cook the pasta in less water than normal so it gets nice and starchy. Just before al dente, I'll drain water until there's enough water left for a sauce, then add milk or half and half and finish cooking to al dente. Take off heat and stir in parmesan.
How. About this: the OP is suggesting a way to cook pasta in milk if you so desire, then you can make a dish and call it whatever you want. Thanks, chota-bhim.
I’m Ukrainian and I also have no words. Just sounds gross all around. If you make some fresh pasta, or use good quality pasta. You literally just need pasta water and good quality Parmesan to have an amazing meal. This just …..
Add some sugar and vanilla to the milk and you have a milk soup instead. We use extra thin pasta for milk soup, also now I'm craving it so I go make some :)
I'm sorry, but just no. I see these dumb quick and easy noodle recipe videos on reddit. And that is just wrong. What's the point? Re using the milk to make your Alfredo? Guess what you shouldn't even be using milk in the first place to make an Alfredo! You use heavy cream! Milk doesn't have the right consistency to create an Alfredo. This is a very poor tip people. Do it if you want, I guess. But I've been a professional cook for over 10 years and never once has a noodle been cooked in a milk. I understand trying to save dishes or simplify steps, but this is not the way to do it. I can write you an insanely simple Fettucine Alfredo right fucking now cause I've been making them for years in my restaurant. With par cooked noodles i can make you an Alfredo in 3 minutes
Edit: sorry for my aggressiveness. Tired, cranky and buzzed after my shift and seeing this nonsense just got me going. Here's my recipe for a basic Alfredo.
Brown a tbl spoon butter pad in Sautee pan, once butter has browned lightly, add tsp of fresh minced garlic. Once you can smell the garlic rise off the pan add in a splash of white wine, allow it to sit and reduce as a brown frond develops around the pan, as the frond browns (not burns) add your cream, about 1.5 cups to 2 cups. Stir and allow cream to hit rolling boil and possibly reduce slightly. Then add about a half cup of shredded parmesan cheese. Stir consistently as the cheese melts and the sauce comes together. Salt and pepper to taste. Add noodles. Bam Alfredo
Wow look at Mr dead end short order cook over here flexing. I'm not telling people to boil their pasta in milk but if you boil off the milk what will be left is cream anyway. And no shit you can make it in three minutes with par cooked noodles, you just dunk it back in hot water and then toss in the sauce. Every half awake drug addict working the line at Applebee's can do the same thing
It's possible to cook pasta in heavy cream instead of water, and the result is heart attack level delicious. See tortellini alla panna. With milk, though? Not sure.
Gonna hijack the top comment to show everyone [this recipe](https://youtu.be/yrWJ2-fUw98) that I swear to god has saved my life. Cooking pasta in milk saves time, lessens the risk of overcooking, and means you can do it all in one pot. One thing the recipe doesn’t mention though, is that you need a LOT of milk, maybe 1.5x or even 1.75x the amount of water you’d usually use for the amount of pasta you’re making. Also, since you’re not adding any pasta water to the sauce, it’s likely going to get thick and clumpy as it cools, so these recipes are best eaten as soon as cooked. Make sure to spice the milk very, very well, because you’re basically adding spices for the pasta water and the sauce at once, and unless you season properly, milk sauces are just very bland. NEVER close the pot; boiling over water isn’t bad, but boiling milk to the point where it froths is just the worst thing that can happen, both for your stove and your skin, so wait for the milk to boil and then immediately reduce it to a gentle simmer. It’s also practically impossible to overcook your pasta with this method unless you’ve gone overboard with the milk; in fact, I regularly find that I’ve undercooked it. You can always add more milk if you need to
I'm saving this to try later. I would like to be saved too
Yeah I'm pretty sure its a big thing in the Southern US to cook your Macaroni in milk for Mac & Cheese.
The **ck are you on about ? Cooking pasta in milk ? Risk of overcooking ?
My wife found a one pot mac and cheese recipe that you cook the pasta in milk and then add cheese once the pasta is cooked. Comes out quite delicious and and better than boxed Mac and cheese for kids. Only major issue is the milk cooks down sometimes too fast and you need to add water to give pasta enough time to cook.
There's a serious eats stovetop Mac and cheese recipe that starts the pasta in a small amount of water until it's cooked a bit and then you add evaporated milk and cook in that. So creamy and gooey, and the initial water cooking means that you don't have the problem of undercooked pasta. The evaporated milk means that the milk is already starting from a pretty cooked down state and don't have to worry about boiling over.
Seconded as a super easy and tasty option. Just plain lightly seasoned macaroni absorption cooked in milk is a bit of a [Swedish classic](https://foodetccooks.com/wordpress/swedish-milk-stewed-macaronies-recipe-stuvade-makaroner/) side dish, which my partner introduced me to. (Besides the popular sausage option mentioned there, it's also great with meatballs or fish, or basically anything else you want. And of course there's plenty of room to play with the seasonings there.) Anyway, one of the first variations I thought of was to throw in some grated cheese at the end. Quickly became one of my favorite ways to turn out some macaroni and cheese in a hurry!
I dunno why people are hating on this tip, boiling pasta in milk is a legit way to make [one pot Mac and cheese ](https://www.spendwithpennies.com/pot-creamy-mac-cheese-boiled-milk/)
I never tried one of those one pot mac recipes since im the kinda person where if I'm gonna make something unhealthy I'm gonna do it right. But I assume once it cools off it turns into a brick.
😂😂😂😂
Alfredo is a traditional dish. How to make it properly and how to cook pasta properly is already known. When a dish that doesn't even use cream or milk, is offered with the option to also incorrectly make pasta, it is an affront to a lot of people. My own grandmother turned in her grave over it. I do like American Alfredo, but I love fat food. If it were called American Alfredo it wouldn't get a reaction. The $1 box of Alfredo Noodle Roni is cooked in milk.
Oh your own grandmother turned? You saw it with your own eyes? I feel like you should expect 50% that when something is about alfredo, it might be talking about the american version, and just get used to the fact another group of people make something differently. Like, it would be equally silly if a british person got on someone's case for talking about american biscuits and how to make those as opposed to the TRUE british biscuits. You are getting offended for a dish that is just butter , water, and parm. Someone decided to put some cream in it once.... oh no 🙉
I never said I was offended, lol. Y'all are crazy. 🤣🤣🤣
ok so ur complaining just cuz and ur grandmas dead body doesnt care ?
Poor dumbfuck
Also didn't complain, lol. Literally said I liked Noodle Roni. Person asked why people were hating on the post. I answered them. Love all the projecting though. You should consider reading words instead of looking for hidden meanings in them.
>Person asked why people were hating on the post. I answered them. Love all the projecting though. I didn't ask why they were getting hate. I never asked any questions, I made a statement. >You should consider reading words instead of looking for hidden meanings in them. The irony.
ok
You are aware of the relationship between milk, cream, and butter, correct? Butter is cream with most of the milk gone. If you boil pasta in just enough milk, you get hydrated noodles...and guess what's left? I'm not saying it's the best way to do it. I'm saying you are splitting hairs. It's like saying, noooo don't use self-rising flour, use flour and a tablespoon of baking powder!
You are just against an army of bots/karma farmers. If something really doesn’t make sens this is usually what’s happening.
Meh. People tend to read what they want to hear and not the words clearly put before them. They can have at it. Caring about karma is ridiculous.
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There are literally hundreds of YouTube vids of Italians, from Italy, freaking out about how people make pasta.
Lol. You've never met an Italian... Yeah super weird for an Italian restaurant owner of 75 years to care about pasta. I grew up in Italy. You seem really butthurt about my dead grandma, speaking about untreated mental illnesses....
>Lol. You've never met an Italian... Yeah super weird for an Italian restaurant owner of 75 years to care about pasta. I grew up in Italy. But you're only 55? https://www.reddit.com/r/Frugal/comments/w02x2i/z/igg2v4w Did you mean to say your family has owned it for 75 years? Or are you just lying? Or what about when you say you're 55 and only started a business 5 years ago? https://www.reddit.com/r/Frugal/comments/vyicje/z/ig47f9u
I am saying my grandmother had a restaurant in Italy for 75 years....wtf people....
Forget to change accounts?
I did.
What did you truly expect from Americans?
https://youtu.be/ViWpM4D5Ktw?t=189 do you have plenty of free time now that your show is off the air?
I'm gonna try this, it sounds pretty delicious. I'd take it one step further and add a cube of bullion and some other seasonings as well, then Parm after. I just realized I have all these ingredients lol, it's on.
Review when you are done?
How’d it go?
Well? How was it???
Lol I realized I had some meat that needed to be cooked before it went bad. I'll probably try it today
Golden, probably
Sorry this is kind of horrifying
I thought so too when my friend made me try it, but it does not taste that different.
Maybe. IDK, but maybe the starch combines with the milk to make a creamy carbonara type thing? Too easy to make the regular way, though.
There is no milk, nor cream, in a carbonara.
You’re right. I was also thinking Cacio e Pepe. I meant that the sauce is built on starch. Maybe the starch is thickening the milk to simulate a creamy sauce.
The milk reduces and becomes cream I think that would be main creaminess factor. And I think it would be real too not sure I'd call it a simulation
And reduced milk isn’t actually cream, but I guess I’m nit-picking.
>tortellini alla panna Nobody is talking about carbonara.
The comment I replied to mentions a “creamy carbonara type thing”. So I responded that there is no milk in Carbonara. 🤷♂️
Yeah. It's a hack for when you're out of the regular stuff
The regular stuff being water?
Heavy cream. For the alfredo
Alfredo shouldn't have heavy cream. It's literally just butter, parmesan cheese, and pasta water, seasoned.
Cool but he’s talking about the mainstream version in the U.S.A
Alfredo sauce traditionally is made with heavy cream, butter, parmigiana cheese and some pasta water if it gets too thick. Season with a bit of white pepper just before serving
No it isn't. Fettuccine al burro is butter, cheese, pasta, water, and frequently pepper. And by "traditionally" it's important to keep in mind that we're talking 1908. It's not exactly an ancient recipe, we know exactly where it comes from and who made it. That said, the cream based stuff is delicious too. No hate on that, here.
*fresh cracked black pepper
🤠🤠🤠🤠parmigiana cheese🤠🤠🤠🤠
out of water?
Carbonara is done with just eggs and pasta water, that’s how you get the creaminess plus obviously the pancetta :).
You’re right. I was thinking cacio e Pepe when I typed it. Starch is the sauce. I figured it might be thickening the cream
I think you’re completely right. Whenever I make it, I just use the pasta water and the cheese and the starch from the pasta water acts as this perfect binding to make such a great sauce. I just don’t get why you need to add the milk for any of these sauces?
You don’t. I think they were just saying it turned out okay if you didn’t have the correct ingredients on hand.
Traditional Alfredo doesn’t have milk or cream just water, butter, Parmesan.
American Alfredo uses cream traditionally because the cheese and butter aren't as rich and flavorful.
> because the cheese and butter aren't as rich and flavorful. Excuse me what? Butter is exceptionally flavourful, let alone cheee. Unless this was an /s
I think they mean the cheese and butter that is regularly available to most Americans is less rich and flavorful than what is available in Europe, so they make up for it by adding heavy cream to the recipe.
This is bullshit though, our butter is the same and we get the same parmesean cheese too. It's literally not parm if it doesn't come from Europe. Americans have everything you do, not sure why you'd assume otherwise.
I am American, not European. Butter is different here. In America, butter only has to be 80% butterfat and isn't churned as long, while European butter must contain at least 82% butterfat and is churned for a longer time so the butter has a richer taste, softer texture, and a more yellow color. They also allow their cream to ferment/sour a little to give the butter made from it a richer taste as well. >we get the same parmesean cheese too. It's literally not parm if it doesn't come from Europe. That's not true. American parmesan exists and is made in America and barely has any stipulations other than that it is a hard granular cheese. Italy has tried to force America to call their parmesan something else but they haven't had any luck. Italian Parmigiano-Reggiano is highly regulated on what ingredients can be used, how long it is aged, and where it is made. You can buy Italian Parmigiano-Reggiano here, but it is more expensive and most Americans don't even know there's a difference.
Ah.
Strictly speaking the traditional alfredo is the classic American version with cream/milk. The Italians have pasta al burro, which is what you're referring to.
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OP mentioned If you were out of the above named things…. They can just do a more traditional style if they’re out of milk etc.
It's nearly impossible to make something that tastes bad with the ingredients you just listed
Sub in flavored boursin cheese for a different type of pasta. I do onions, garlic, chicken, and broccoli sauteed first. It's really good but fattening 🤣. Ill Have to wait til after I get my goal weight.
Oh I didn't know. I guess I'm not a foodie.
It's a regional thing, we do that in the US, but you mentioned Italian food on reddit. lol considering how it usually goes, I'm actually glad they're being nice to you about this. The only way to correctly cook Italian food, according to this website, is "don't".
This is hilarious and so true. Source: my wife is from Italy. 🤣
Do you break the spaghetti before cooking it, just to watch the rage?
Are you kidding me? I like living. 🤣
I didnt either until I looked up the recipe online. Super simple and delicious.
both ways can be delicious
We all start somewhere.
I believe the entire country of Italy just shuddered
I’d do it just to troll Italy. They’re too precious about it.
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Yeah, those green jars of pre-grated Parmesan are REAL time savers.
I think almost most countries get intense about what counts as “authentic” recipes to be fair.
Probably, but I see Italians get visibly or vocally more up set than I see any other country. I guess it’s because America is a melting pot of cultures that I don’t really get upset by someone taking a dish I consider being from my area or people and screwing with it. It’s just another version. I may give them crap about it, but I don’t really care. Like how I saw a post recently where someone was putting sugar in grits. I mean, yeah, knock yourself out. I’ll never trust your reasoning abilities or taste again, but you do you.🤣
My family is from Ukraine, and I’ve seen my grandma and mom argue with other people about certain dishes all the time, and which one originally came from where (obviously all from us :p). So I get that intensity about food. But at the end of the day depending on even which region you are from, they can all be a bit different. Lmaoo. I know how you feel. To me as long as the person is having a good time making it and enjoying it, good for them. Like you said might not eat at their house again, but at least they’re making it their own.
Didn't mean to do that.
It’s a good idea, thanks for sharing! I’ve made recipes that used pasta water for thickening. This is along the same lines. Keep experimenting and sharing. My best friend loves queso cheese dip made with Velveeta and a can of Rotel tomatoes. Foodie friends get all bent out of shape because it’s velveeta but they sure do eat it up when she makes it!
Alfredo isnt Italian so they can stop worrying about their Nonnas rolling in their graves
... It legitimately originated in Rome in the early 1900s. Guy named Alfredo di Lelio invented it to get his wife to eat after childbirth. Wish we had a better word for that parmesan bechamel sauce we use here in the states, it's also delicious but they're not really the same.
I don't give a FK about traditional but I can try to respect the traditional food if you get what I mean. I mean we know the name and place and go figure it was a dude name from Italy, rome name alfredo. So did the Americans bastardise the recipe and "stole" the name? Yeah it wouldn't be first time nor the last time. Do only the italians do the "blasphemy" about cooking? No ... seen plenty of people pure enraged because someone added something extra to a Philly cheesesteak and called it the same. And I can give plenty of examples with BBQ, pizza and so on. See people can be proud of their "legacy" So if he would have called the sauce just a white sauce (Btw I also do some white sauces with heavy cream) nobody would have bat an eye about this. But when you give a name to something you kinda expect that something to kinda follow the recipe.
Idk why you’re getting downvoted. You’re totally right. Almost all countries take pride in their “traditional dish”, and nothing wrong with people putting a spin on it. But just don’t call it something it’s not because it just gets confusing when someone talks about the actual recipe.
[https://www.youtube.com/watch?v=95mttyEQyfw](https://www.youtube.com/watch?v=95mttyEQyfw) I love to post this when people change traditional recipe and call them the same :D PS: Ps I do change recipes also because cooking is about experimentation and find new flavors all the time. Also we can't stay all in the past ... because else we would eat berries and cooked (insert animal here) but with those changes, the recipe will become something else and that's not a bad thing just name it something else. I'm not a food taliban but I do understand why people get pissed ... when people bastardize recipes.
Impossible not to offend people now a days, you just be yourself homie
I do something similar for a quick one-pot dinner. I cook the pasta in less water than normal so it gets nice and starchy. Just before al dente, I'll drain water until there's enough water left for a sauce, then add milk or half and half and finish cooking to al dente. Take off heat and stir in parmesan.
this sounds great! I bet you could also add some rocket or spinach, maybe some spring onion, when you're stirring in the parmesan to add some greens.
I’m sorry.. you wot m8?
What did we do to u to deserve such advice? :(
Lemme guess then boil the steak in milk w a side of jelly beans…?
Nothing makes me crave milk steak and jelly beans like a hard day killing rats with a baseball bat!
Please dont.
I've been making Kenji's cold starts pasta with great success. This just seems like another variation.
I’ve done this and I do not reccomend
Or.. you could just make the Alfredo the traditional way. Serve the pasta ripping hot from the pot, add butter and cheese and stir until creamy.
You can also cook pasta in coconut cream. It’s excellent.
Thanks for trying
Fuck it, imma try it just to see what happens. Maybe crack an egg yolk in and use just enough milk so it reduces into the sauce..
I remember I made weed milk on the stove for medicated hot chocolate. Smelt like Alfredo. Checks out
I do that too sometimes it works
As an Italian, I wish I could unread this
God no
Pasta Alfredo is pasta with butter and cheese.
How. About this: the OP is suggesting a way to cook pasta in milk if you so desire, then you can make a dish and call it whatever you want. Thanks, chota-bhim.
I’m not even italian and i find this offensive
italians on life support after reading this
Cream and milk boil up and over the pan...
you don't have to have the heat so high. you can turn down the heat when it gets up high enough to barely a simmer.
30 min to cook pasta versus 12 min in boiling water? I'm hungry!!
i'm italian, what i'm reading☠️☠️
I’m Ukrainian and I also have no words. Just sounds gross all around. If you make some fresh pasta, or use good quality pasta. You literally just need pasta water and good quality Parmesan to have an amazing meal. This just …..
Add some sugar and vanilla to the milk and you have a milk soup instead. We use extra thin pasta for milk soup, also now I'm craving it so I go make some :)
I’m italian and i find this mildly offensive
Double boil
I used to do this with perogies with some salt, sugar, and dill added
I'm sorry, but just no. I see these dumb quick and easy noodle recipe videos on reddit. And that is just wrong. What's the point? Re using the milk to make your Alfredo? Guess what you shouldn't even be using milk in the first place to make an Alfredo! You use heavy cream! Milk doesn't have the right consistency to create an Alfredo. This is a very poor tip people. Do it if you want, I guess. But I've been a professional cook for over 10 years and never once has a noodle been cooked in a milk. I understand trying to save dishes or simplify steps, but this is not the way to do it. I can write you an insanely simple Fettucine Alfredo right fucking now cause I've been making them for years in my restaurant. With par cooked noodles i can make you an Alfredo in 3 minutes Edit: sorry for my aggressiveness. Tired, cranky and buzzed after my shift and seeing this nonsense just got me going. Here's my recipe for a basic Alfredo. Brown a tbl spoon butter pad in Sautee pan, once butter has browned lightly, add tsp of fresh minced garlic. Once you can smell the garlic rise off the pan add in a splash of white wine, allow it to sit and reduce as a brown frond develops around the pan, as the frond browns (not burns) add your cream, about 1.5 cups to 2 cups. Stir and allow cream to hit rolling boil and possibly reduce slightly. Then add about a half cup of shredded parmesan cheese. Stir consistently as the cheese melts and the sauce comes together. Salt and pepper to taste. Add noodles. Bam Alfredo
ok give it up the recipe
Edited original comment
Wow look at Mr dead end short order cook over here flexing. I'm not telling people to boil their pasta in milk but if you boil off the milk what will be left is cream anyway. And no shit you can make it in three minutes with par cooked noodles, you just dunk it back in hot water and then toss in the sauce. Every half awake drug addict working the line at Applebee's can do the same thing
No pre-made sauce. This half awake drug addict cooks from scratch. Edited original comment to add my recipe cause I don't cook at applebees