"Christine Dabney" > wrote in message
...
> On Wed, 31 Oct 2007 00:05:08 -0500, "cybercat" >
> wrote:
>
>>
>>"Mitch Scherer" > wrote in message
>
>>> For 4 people,
>>> Melt 6 oz. butter. Add 6 oz. parmigiano reggiano and mix until the
>>> cheese
>>> is wet. Add 1/4 cup of cream and stir the mixture to get a paste. Heat
>>> at low temperature until the mixture is a smooth sauce. Mix with 1
>>> pound
>>> of fresh fettuccini (or equivalent measure of dried pasta) cooked
>>> according to directions. I prefer fresh angel hair for the fine texture
>>> and one minute cooking time.
>>>
>>> You can learn to adjust the measurements according to your taste. The
>>> sauce should taste like parmesan. The butter and cream are to give the
>>> cheese the correct sauce consistency. Not enough cream and the sauce be
>>> too thick (or solid) when it cools.
>>
>>That sounds utterly disgusting.
>>
>
> It isn't really.
>
> I just learned something new last night. I was craving pasta..and I
> was reading a food blog called the Amateur Gourmet. He talked about a
> dish of pasta with parmesan and nutmeg..... No cream.. Just pasta,
> butter, parmesan and nutmeg.. He talks about how he used to make
> it...and then goes on to tell what he learned from Lidia
> Bastianich....
>
> http://www.amateurgourmet.com/
>
> http://www.amateurgourmet.com/2006/0...ka_pasta_.html
>
> I made this last night...it was simple, very good. Clean
> flavors...not gunky...No cream, just butter..and a bit of the pasta
> water per Lidia. And good Parmesan. I had some good Parmesan I
> picked up in Richmond VA, of all places...from a place called Tom
> Leonards. Son of Stew Leonard, of Stew Leonards' fame. Really good
> parmesan,for the price. I grated it..and it was marvelous in the
> pasta.
>
> Christine

Alfredo's original recipe simply called for equal parts parmigiano reggiano
and butter, but if you don't wolf it down before it cools, it will solidify.
This cheese is one of the most treasured delicacies of Italy and they don't
think it is disgusting.

Mitch