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Ed Pawlowski

On 5/27/2017 10:06 AM, wrote:

>
> Hi, I'm new here. My name's Di, and I live in Italy. Here, Fettuccine all'Alfredo doesn't have any cream in it. It's origin is from the Trattoria Da Alfredo in Via della Scrofa, Rome. It's simple and straightforward. You simply 'dress' the fettuccine with grated parmesan, butter, salt, black pepper and, optional, a little chopped sage. The original recipe doesn't have cream in it. I advise you buy a piece of parmesan cheese to grate, rather than but ready-grated, and don't overdo the butter. The use of cream is totally American, not Italian.
>
> di
>

Di is absolutely right. It is OK with cream, but much better and richer
with butter. My guess is someone used cream to make it cheaper.

I put the water on to boil and put the pasta bowl on top of the pot to
heat and melt the butter. If you don't have one, consider getting a
nice pasta bowl as it can be heated and it keeps the meal warm longer.