Alfredo Domani

We've made what we call Wayne's Alfredo Sauce before, but I recently learned there's something called Alfredo Domani which we need to try. (Wayne and his brother worked at the Domani Restaurant as teenagers.) It's basically that sauce mixed with zucchini and chicken along with the pasta. I also learned that there's supposed to be egg yolks and oregano in the recipe. That sounds a bit like a carbonara sauce. So, time to do some more experimenting!

Looking for proper proportions, I found the following recipe. It's a good place to start, then we'll see what adjustments need to be made.

Sour Cream Alfredo Sauce

• 6 tablespoons butter
• 1 teaspoon minced garlic
• 2/3 cup sour cream (increase to 1 cup)
• 1 egg yolk, beaten
• 1/2 cup freshly grated Parmesan cheese

Melt the butter and cook the garlic for a minute or two. Whisk in the sour cream and egg yolk and heat until thickened a bit. Stir in the Parmesan cheese. Heat through but don't boil. Season to taste as desired; suggestions include cracked pepper and fresh or dried oregano and parsley.

Alfredo Domani

Combine the above sauce with cooked pasta, chicken and zucchini.

It was a success! We had it again a few weeks later, in a "deconstructed" version, adding mushrooms as well. I personally preferred it that way. Note that you don't have to use fettucine if you don't want to, and if it's not quite as "saucy" as you like, add a bit of heavy cream.