Exotic food
I ordered fettuccine Alfredo at this Italian place in New Haven. It was actually more like tagliatelle. I loved the traditional tomato pastas, and i wasnt too sure how i would like this new type of sauce
It came in a big bowl—flat pasta with this creamy sauce. Took a bite. It was rich, kinda cheesy and creamy but not incredibly salty. It was actually amazing and one of my favorite dishes to this date the creaminess was out of this world.
Then a few months later, my mun conveniently ordered parmisan which is an essential part of the recipe. So I looked up some super simple and easy to follow instructions. In which I almost burnt down the house. But thankfully i did have some cooking experience with steaks.
I first started with dried pasta that was suprisingly quick to cook. The cooking part of the recipe was impossible to mess up. You boil water add salt and put in the pasta just make sure not to burn the pasta.
Then just add butter and grated cheese slowly in a seperate pan and combine the sauce into a creamy rich and flavourful sauce. Well that was the plan but somehow it turned out to be just oil with some melted cheese clumps.
It was still not bad because all those ingredients alone tasted good anyway but still i had high hopes.
Well the original experience was amazing but after I tried it out, it didnt sound so good anymore.
😆 😆
Pictures would be great – especially your oil with cheesy lumps 😆
I remember making cheese sauces when I was younger. To avoid the lumps, my mum taught me to add the cheese into the hot sauce slowly in small lumps so each has a chance to melt. It just doesn’t work if you dump it all in at once. I don’t have the patience to bother nowadays; also my wife doesn’t like cheesy stuff as she says it is too ‘NI’, which I think is common in China.