• Sterile_Technique@lemmy.worldEnglish
    13·
    5 days ago

    Can’t be that bad, can it? I mean, pasta + cheesy cream sauce is a pretty tried and true combo.

    Points for experimenting at least.

    I’d try it.

    • makeshiftreaper@lemmy.worldEnglish
      61·
      5 days ago

      Very few cheese sauces incorporate egg for a good reason. That assumes you give the poster the benefit of the doubt that they’re using real ingredients. Based off the pictures it’s more likely bagged pre-shredded cheese and jarred mayo which probably congreals into an emulsified hunk. Plus the amount of oil here will make you shit your pants

    • jqubed@lemmy.world
      1·
      5 days ago

      Wouldn’t that be added when the pasta is cold? I get the feeling OOP did this with hot pasta, possibly even heating the mayonnaise to make it more “like” Alfredo sauce.

  • taiyang@lemmy.world
    7·
    5 days ago

    Mayonnaise is mostly oil and egg, which is kind of more akin to carbonara than Alfredo. That said, it has a sourness that isn’t going to mesh the same way-- basically, vinegar and/or lemon juice, which one generally wouldn’t want much of (if at all) in something meant to be creamy. Main reason I don’t particularly like it as a butter substitute in grilled cheese.

    Knowing what goes into things like mayo, ketchup, Sriracha, etc, can work well when you’re in a pinch, though. It’s just harder to control the ratio of sugars, salts, and sour components so you have to offset that elsewhere.

  • tomkatt@lemmy.worldEnglish
    3·
    5 days ago

    I’m a terrible cook personally, but my wife is fantastic at this stuff. Just FYI, you want a delicious cheese sauce, all you need is some milk or half & half, butter, and cheese. If you want it thicker, use less milk, or add a bit of cream cheese. Heat at a simmer and keep warm.

    If you let it cool, it will firm up some and makes for a good cracker dip.