Fetticini Alfredo

[Amuzon1]

Hey everyone,

Got a question about the 'sauce' for the alfredo. When I made it tonight, it was REALLY thick. I watched the video with her making it yesterday and it didn't seem to me that it would be as thick as it turned out. Is that typical? Also, my husband really liked it, but I've been feeling like crap since I ate. I'm wondering if it's the macadamia nuts. I'm not accustomed to eating those, but also it was very (overly) garlic for my liking and maybe that is the issue. I'm not sure.

Has anyone else had this or a similar reaction to this dish? I'm sure my husband would like to have it again, but I can't even entertain the idea of eating the leftovers from tonight. Any thoughts?

Thanks,
Danielle

[mulch]

i made the nacho cheese with macadamian nuts. i really liked it and then soon after my tummy started to rumble.
i also made a sweetened cashew sauce/icing. my husband could eat it with no problems but i had indigestion after eating a small portion. the only nuts that work for me are walnuts, pecans, and almonds. i really wish that my tummy could take the nice creamy sauces but it doesn't.
hopefully this isn't the case with you.

[CaliRaw]

I used macadamia nuts twice in recipes and didn't like them either time. I didn't know if they were bad nuts or if I just don't like the taste of them. They had a waxy, oily taste to them. Since then, I've been substituting pine nuts when the recipe calls for macadamia. Cashews work fine for me too. I usually soak them when using in a sauce or dressing.

My alfredo sauce wasn't thick when I made it. I used the Vita-mix and it liquified the nuts. I've made nut-based sauces with the food processor that were thick though.