"Felice Friese" > wrote in message
...
>
> "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.


Well that's the dish. If you don't like it, don't make it. It's quite a
load of fat and calories, no way around it. But you don't eat it every day.
I like to have papaya for dessert if I am having a meal that is overly rich.
Makes for a much more comfortable transition.

Paul