I’m a bit of an alfredo connoisseur. So when I stopped at a new eatery in our town and saw “Becky’s Famous Fettuccine Alfredo” on the menu, I knew I had to try it!
While waiting for my meal, I had visions of butter, parmesan cheese, and heavy whipping cream dancing around on my tongue in a perfectly choreographed waltz. Good alfredo sauce is more than just making sure it tastes good…it’s an art. You’ve got to make sure it emulsifies and doesn’t break apart into an oily mess on someone’s plate.
When I got my order, I dove in.
And I’ve got to say, Becky, I don’t think your alfredo is famous for tasting good.
You see, the problem is, I couldn’t really taste anything at all. There was ZERO flavor to the sauce. It was so bad that I had to ask for a to-go box to take it all home and season it there. My children, who are mac n’ cheese aficionados, hated their mac n’ cheese, too. Zero flavor. Becky might have made that, too.
The lesson here? Don’t be like Becky.
I’ve got a killer recipe to share with you – I just know you’re going to love it.
It’s got a secret ingredient. Want to know what it is?
And if you’re lucky enough to have my favorite cream cheese at your local grocer – it cuts down on a lot of the work for you. I choose Arla cream cheese because it has no added hormones, no artificial flavors, and no preservatives. They’ve got a new campaign right now called “Live Unprocessed” – they asked a group of kids to imagine and draw ingredients that are commonly found in dairy products – like Xanthan, rBST*, and Sorbic Acid. You can see some of those results here. Readers who comment with their favorite part of the videos will receive a shipment of Arla cheese. I also asked my kiddos to do one, too!! Why not??
I’d love to know what you think below!
*FDA has determined that there is no significant diference between milk derived from rBST-treated and non-rBST-treated cows.