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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Recipe - whats on the plate this weekend? Crab Fettuccine Alfredo
Date: Fri, 4 Oct 2024 22:50:38 -0000 (UTC)
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Graham wrote:

> On 2024-10-04 8:30 a.m., jmcquown wrote:
> > 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
> 
> Surely, the so-called "versions" are completely different dishes and
> should not be called "Alfredo".

Sorry Graham but some dishes get radically changed.  I'm sure the
European version is available stateside someplace, but if you feel that
strongly about it, better ask the ingredients before ordering and just
select what pleases you.