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cybercat

"Robert Klute" > wrote in message
...
> On 30 Oct 2007 17:55:43 -0700, wrote:
>
>>Everytime I make Alfredo sauce it comes out lumpy. Can anyone tell me
>>why and help me avoid this?
>
> Lose the cream. Fettuccine all'Alfredo is made with fresh fettuccine
> noodles, high-fat butter, and Parmesano Reggiano. I use equal weights
> of butter and cheese.

Now, see, I could get behind this. I would just use a *little* butter and a
good bit of parm.