On Wed, 31 Oct 2007 17:01:21 GMT, "Paul M. Cook"
> wrote:

>
>"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.
>
Not only that, but in Italy the cream is a double cream, which I have
never seen in the states.