On Thu, 15 Jan 2004 05:49:19 +0100, "cristina" <siena_us(REMOVE BEFORE
> wrote:

>Jerry Avins wrote:
>> wrote:
>>>
>>> Well, so far it still seems to me that all it takes to make
>>> stroganoff is flour, water and sour cream. If a person uses Alfredo
>>> sauce instead
>>> of flour and water, and adds the sour cream, what's the difference?
>>
>> To begin with, there's no such thing as real Alfredo sauce. To make
>> fettuccini Alfredo, you reserve some of the cooking water, thoroughly
>> drench the cooked pasta in butter (it helps to have the butter room
>> temperature), mix in raw egg yolk -- the pasta's heat cooks it -- and
>> add a little heavy cream. If you do it right, it comes out a little
>> too thick: that's what you saved the cooking water for. Then you stir
>> in freshly grated Parmesan cheese (soft, not too close to the rind)
>> and
>> bring it to the table not more than two minutes after it was drained.
>> Serve with more grated Parmesan at the table.
>
>um Jerry, no egg, no cream. Just butter, parm and a little pasta water.
>
>Cristina
>
>Info on Moving to Italy and Driving in Italy
>http://www.cristinasweb.com
>

I agree, Cristina. I also sprinkle a little chopped parsley for
garnish.

Harry