tag:blogger.com,1999:blog-3375101191538521993.post5222877637206887173..comments2024-03-14T03:21:08.598-04:00Comments on Extra Schmaltz!: Fettuccine AlfredoLillianhttp://www.blogger.com/profile/01511981913945080969noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3375101191538521993.post-189730712070917292011-04-12T12:08:36.280-04:002011-04-12T12:08:36.280-04:00So I have heard...though I wanted to make a white ...So I have heard...though I wanted to make a white sauce with reduced cream. It seems the problem is one of terminology--do you know what a cream sauce would be called vs. a true Alfredo?Lillianhttps://www.blogger.com/profile/01511981913945080969noreply@blogger.comtag:blogger.com,1999:blog-3375101191538521993.post-50615641839165142312011-04-12T04:35:35.102-04:002011-04-12T04:35:35.102-04:00Cream is not necessary for "traditional"...Cream is not necessary for "traditional" alfredo. Simply cook your pasta, and toss the noodles with an ample quantity of butter and parm, emulsified with the pasta water. At Bar la Grassa, this is done in a big bowl; a saute pan is not strictly required so long as it doesn't cool too much as you work it.NoneMoreBlackhttps://www.blogger.com/profile/03714695995714371188noreply@blogger.com