Re: Recipe - whats on the plate this weekend? Crab Fettuccine Alfredo

On 10/4/2024 10:22 AM, Ed P wrote:

On 10/4/2024 1:33 AM, MummyChunk wrote:

>
  > > On 10/3/2024 2:44 PM, MummyChunk wrote:
  > > Crab Fettuccine Alfredo €]
  > >
  > > Indulge in the luxurious flavors of this creamy Crab Fettuccine
  > > Alfredo. This delectable dish combines tender lump crabmeat with
rich
  > > and creamy Alfredo sauce, served over perfectly cooked
fettuccine
  > > pasta. It's a seafood lover's dream come true!
  > >
  > > Ingredients:
  > > - 1 pound fettuccini pasta
  > > - 1/4 cup butter
  > > - 1/4 cup all-purpose flour
  > > - 2 cups milk
  > > - 4 ounces cream cheese
  > > - 1 cup freshly grated Parmesan cheese
  > > - 1 tablespoon fresh parsley, chopped
  > > - 1/2 teaspoon garlic powder
  > > - 1/2 teaspoon onion powder
  > > - 1/2 teaspoon salt
  > > - 1/2 teaspoon black or white pepper
  > > - 1 pound lump crabmeat
  > >
  > > Directions:
  > > 1. Cook the fettuccini pasta according to the package directions
until
  > > al dente. Drain and set aside.
  > >
  > > 2. In a large skillet, melt the butter over medium heat. Add the
flour
  > > and whisk to combine. Cook the flour and butter together for
30-60
  > > seconds, then slowly add the milk. Add the milk a small amount at
a
  > > time, whisking well between each addition.
  > >
  > > 3. Cut the cream cheese into small chunks and add them to the
sauce,
  > > stirring until melted and fully incorporated.
  > >
  > > 4. Add the freshly grated Parmesan cheese, chopped fresh
parsley,
  > > garlic powder, onion powder, salt, and pepper to the sauce.
Whisk
  > > until smooth and well combined.
  > >
  > > 5. Gently stir in the lump crabmeat and allow the sauce to cook
on low
  > > heat until the crab is heated through.
  > >
  > > 6. Toss the cooked fettuccini with the sauce until evenly coated,
or
  > > serve the pasta topped with the sauce.
  > >
  > > Prep Time: 15 min
  > > Cooking Time: 15 min
  > > Total Time: 30 min
  > > Servings: 4
  > >
  > > View the attachments for this post at:
  > > http://www.jlaforums.com/viewtopic.php?p=675207733#675207733
  > >
  > >
  > Ed P wrote:
  >
  >
  > Two issues with it.
  > Fettuccine Alfredo only has three ingredients.  Pasta, butter, Parm
cheese.
  >
  > Adding flour and milk is a cheap shortcut and cream cheese should
not be
  > withing 10 feet of it.  Your choice, but I'll pass.
  >
  > A good Parmesan cheese would overpower the light flavor of crab
meat.
>
>
Forgive me for my ignorance, but why would the other ingredients be
considered a cheap shortcut?
>
Thanks

 Change the name if you want to drastically change the recipe.  Call it Crab Fettuccine MummyChunk if you want.
 Chef Alfredo came up with his pasta dish using three simple ingredients.   The cheese sauce in this recipe is so far off from it the name does not apply.
 Alfredo di Lelio, an Italian restaurateur, created fettuccine Alfredo in Rome in 1907 or 1908:
Origin
Di Lelio made the dish to encourage his wife, Ines, to eat after giving birth to their first child. The original recipe included fettuccine, butter, Parmigiano Reggiano cheese, and pasta water to thicken the sauce

MummyChunk pops in every once in a while.  We all know there are versions with cream added to the traditional "alfredo" (the jarred sauces are everywhere).  Cream cheese is not a common addition.  Too pungent.
Jill