"Paul M. Cook" > wrote in message
news:i92Wi.8658$R%4.1208@trnddc05...

>
> No proper Alfredo sauce ever required flour.
>
> OK, here is the classic method.
>
> heat a large deep plate in the oven
> when the pasta is ready remove it
> put a large amount of soft butter, about 1/4 pound onto the plate
> 1 handful or more fresh reggiano, at least 1 cup
> pasta goes straight from the water onto the plate
> add a little pasta water
> toss the pasta and butter/cheese
> add cream (half and half is OK) and keep tossing
> grate some fresh nutmeg onto the pasta
>
> You will get a very smooth "sauce." That is how it is always done it
> Italy.
>
> Paul

I swore I would never again get trapped into an alfredo thread but ...

You were doing fine through the butter and cheese, but you lost me at the
cream.

Felice