On Wed, 31 Oct 2007 12:54:11 -0400, "Felice Friese"
> wrote:

>
>"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
>

i too thought the classic was just butter and cheese. black pepper at
serving time.

your pal,
blake