Hey folks,
I have a "go to" family recipe for cream sauce that I have been making my whole life. My quick version (like feed-the-toddler-now) is below, but note that I don't measure anything because I've been making this for ages:
Melt butter in pan; add garlic powder; add splash of white wine (cook for a little bit to let alcohol off); add cream (cook for a little bit to thicken); add fresh hand grated parmesan (cook until the texture is right).
Once in a while, something will go wrong with this but only if I make really unexpected changes. I haven't curdled a cream sauce since before my 2.5 yo was born.
Today my sauce curdled twice. Like I threw out the first sauce and grabbed a brand new pan in case residue from the previous sauce would curdle the new one and it still curdled. The only change I made is switching from heavy whipping cream to half and half (we're trying to slowly move toward a healthier diet without abandoning food we love--no judgment on our diet, please, since you don't know anything else about what we eat).
My question is twofold: (1) why is the half and half curdling and (2) what approximate adjustments need to be made to have this not happen?
If you're curious, my "resolution" to this was to make the sauce a third time but cut the heat as soon as I added the half and half. Then I just topped it with parm instead of integrating the parm into the sauce. It's not a great solution. My pasta is already cold. But it's not curdled.
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