Yes I’ve done an Alfredo sauce before but this time is different
Sure, football is a game, but it’s not just a game. Football is an experience. The kind of experience that goes better with a little food. If you’re a Buffalo Bills fan looking for something special to go with your game-day activities, Buffalo Rumblings has you covered!
For this week, I dip back into the well (of cheese sauces) and make a different variation of…
Alfredo Sauce
My youngest decided to make handmade gifts for us this year, and apparently she’s been listening to me ask everyone “What should I make for Wingin’ It?” for the last several years. My handmade gift was a recipe book with ideas to springboard off of, which I elected to immediately put to use.
The first recipe in her book was lemon pasta, a delicious sounding variant on fettuccine Alfredo (one of my all-time favorites). Now of course I need to put a Wingin’ It spin on things and you may recall not even a year ago I did a hot sauce variant for the Wild Card Round last season. No problem. Lemon and horseradish are a fantastic pairing, so for the New York Jets we’re doing Fettuccine Weck-Fredo!
Fettucine Weck-Fredo
Serves: 4-6
Active Time: 15 min
Total Time: 25 hours
Ingredients
4 Tbsp unsalted butter
1 Tbsp prepared horseradish
2 1⁄2 Tbsp lemon juice
1 tsp lemon zest (packed)
1 1⁄3 cup heavy cream
1 tsp ground pepper
1⁄2 tsp salt (or to taste)
1⁄2 cup Parmesan cheese, grated or shaved (or Parmigiano-Reggiano if you want to spring for it)
1⁄4 cup Fontina cheese, shredded or cut into small pieces
1 lb of fettuccine pasta
You’ll need: large sauce pan, rubber spatula, large pot, empty stomach
- Boil water in large pot of salted water.
- Melt butter on MED heat in large sauce pan.
- Stir in horseradish, lemon juice, and lemon zest; simmer mixture for about 20 seconds, stirring frequently.
- Stir in cream, black pepper, and salt; reduce heat to low.
- Add pasta to boiling water.
- Stir weck-fredo sauce frequently, allowing it to reduce slightly.
- Fold in cheeses when pasta is nearly done. (You can increase heat to melt cheese faster, but do not heat beyond a gentle simmer.)
- Drain pasta and serve.
Wingin’ It Tips and Prep Gallery
There’s no gallery because this is a fantastically simple recipe, which puts Alfredo at the absolute peak intersection of recipes. It’s hard to find a recipe this simple with this much flavor, and that’s whether you’re using my recipe or another one.
For serving, tossing pasta in the sauce is more traditional, but for photography purposes it looks nicer in my opinion by adding the sauce after. Don’t worry. As soon as I snapped the photos I made sure to thoroughly coat my pasta.
I garnished with lemon wedges, more black pepper, and some caraway seeds to help along the “weck” part of the recipe. I will vouch that the seeds’ flavor worked well with the cheese. Speaking of cheese, there’s maybe one tip and it’s more of a pep-talk…
The Fontina cheese flavor-wise was a fantastic addition to the sauce. However, it does behave a bit more like mozzarella than Parmesan. Once it’s fully melted it’ll be fine, but while you’re stirring you’ll notice a bit of string-cheese effect along the way. Just keep stirring and melting.