Christine Dabney wrote:
> I just learned something new last night. I was craving pasta..and I
> was reading a food blog called the Amateur Gourmet. He talked about a
> dish of pasta with parmesan and nutmeg..... No cream.. Just pasta,
> butter, parmesan and nutmeg.. He talks about how he used to make
> it...and then goes on to tell what he learned from Lidia
> Bastianich....
>
> http://www.amateurgourmet.com/
>
> http://www.amateurgourmet.com/2006/0...ka_pasta_.html
>
> I made this last night...it was simple, very good. Clean
> flavors...not gunky...No cream, just butter..and a bit of the pasta
> water per Lidia. And good Parmesan. I had some good Parmesan I
> picked up in Richmond VA, of all places...from a place called Tom
> Leonards. Son of Stew Leonard, of Stew Leonards' fame. Really good
> parmesan,for the price. I grated it..and it was marvelous in the
> pasta.

America's Test Kitchens says that fettucini Alfredo was originally made
with just pasta, butter, nutmeg and cheese. The cream bit came in later.
Most how-to's advocate using pasta water to loosen sauces that become
too thick.