Does anyone ever sneak a peak at rfc? Here's one of today's offerings:

> Alfredo Sauce

> 8oz. package Cream Cheese
> 3/4 cup grated Parmesan Cheese
> 1/2 cup margarine
> 1/2 cup milk

The definitive Alfredo, of course.

Felice

Felice Friese wrote:

>>Alfredo Sauce
>
>
>>8oz. package Cream Cheese
>>3/4 cup grated Parmesan Cheese
>>1/2 cup margarine
>>1/2 cup milk


Did you steal this recipe from Jimmy Tango?

Whatever happened to that guy anyway?...

~john


--
"Black holes are where God divided by Zero." - Steven Wright

All it's missing is liquid smoke and marshmallow cream.

Paul

"Felice Friese" > wrote in message
news:n40jc.22106$YP5.1697229@attbi_s02...
> Does anyone ever sneak a peak at rfc? Here's one of today's offerings:
>
> > Alfredo Sauce
>
> > 8oz. package Cream Cheese
> > 3/4 cup grated Parmesan Cheese
> > 1/2 cup margarine
> > 1/2 cup milk
>
> The definitive Alfredo, of course.
>
> Felice
>
>

Paul M. Cook©® wrote:

> All it's missing is liquid smoke and marshmallow cream.


Liguid Smoke is good stuff...

~john


--
"Black holes are where God divided by Zero." - Steven Wright

Paul M. Cook©® wrote:
> All it's missing is liquid smoke and marshmallow cream.
>
> Paul
>

And sweetened condensed milk. (BTW, you misspelled "creme.")

Best regards, ;-)
Bob

Felice Friese wrote:
>
> Does anyone ever sneak a peak at rfc? Here's one of today's offerings:
>
> > Alfredo Sauce
>
> > 8oz. package Cream Cheese
> > 3/4 cup grated Parmesan Cheese
> > 1/2 cup margarine
> > 1/2 cup milk
>
> The definitive Alfredo, of course.

Well, I think if you post this to rfc, everyone here in rfc qualifies.

nancy

Nancy Young wrote:

> Felice Friese wrote:
>
>>Does anyone ever sneak a peak at rfc? Here's one of today's offerings:
>>
>>
>>>Alfredo Sauce
>>
>>>8oz. package Cream Cheese
>>>3/4 cup grated Parmesan Cheese
>>>1/2 cup margarine
>>>1/2 cup milk
>>
>>The definitive Alfredo, of course.
>
>
> Well, I think if you post this to rfc, everyone here in rfc qualifies.
>
> nancy


I think Felice meant to type "rfr."

Some of the recipes that get posted there are scary, or have serious
typographic errors (like 2 Tbsp baking soda when it should be 2 tsp of
baking powder.) That's why I don't like the recipes only format --
there's no way to discuss a dubious recipe. It's hard as hell to get a
correction posted, and the correction comes along a week later.

-bob

zxcvbob wrote:
>
> Nancy Young wrote:
>
> > Felice Friese wrote:
> >
> >>Does anyone ever sneak a peak at rfc? Here's one of today's offerings:
> >>
> >>
> >>>Alfredo Sauce
> >>
> >>>8oz. package Cream Cheese
> >>>3/4 cup grated Parmesan Cheese
> >>>1/2 cup margarine
> >>>1/2 cup milk
> >>
> >>The definitive Alfredo, of course.
> >
> >
> > Well, I think if you post this to rfc, everyone here in rfc qualifies.
> >
> > nancy
>
> I think Felice meant to type "rfr."
>
> Some of the recipes that get posted there are scary, or have serious
> typographic errors (like 2 Tbsp baking soda when it should be 2 tsp of
> baking powder.) That's why I don't like the recipes only format --
> there's no way to discuss a dubious recipe. It's hard as hell to get a
> correction posted, and the correction comes along a week later.

Ah!! Gotcha. I was puzzled, I really should wait until I actually
wake up to post. (laugh) Then I was wondering what poor soul posted
that recipe here. Thanks for clearing that up for me.

nancy

"Felice Friese" > wrote in message
news:n40jc.22106$YP5.1697229@attbi_s02...
> Does anyone ever sneak a peak at rfc? Here's one of today's offerings:
>
> > Alfredo Sauce
>
> > 8oz. package Cream Cheese
> > 3/4 cup grated Parmesan Cheese
> > 1/2 cup margarine
> > 1/2 cup milk
>
> The definitive Alfredo, of course.


Sounds like it came out of the Olive Garden cookbook.

-Scott

Scott Taylor wrote:
>
> "Felice Friese" > wrote in message

> > > Alfredo Sauce
> >
> > > 8oz. package Cream Cheese
> > > 3/4 cup grated Parmesan Cheese
> > > 1/2 cup margarine
> > > 1/2 cup milk
> >
> > The definitive Alfredo, of course.
>
> Sounds like it came out of the Olive Garden cookbook.

I'm well aware of the controversy about a dish called Chicken Scampi,
it's chicken in the same sauce as Shrimp Scampi. I have no problem
or confusion about what I'm getting when I order it.

But this weekend I saw an Olive Garden ad, Chicken Scampi in a
garlic cream sauce! Huh? Cream? Even I can't go along with that.

nancy

"Nancy Young" > wrote in message
...
> Felice Friese wrote:
> >
> > Does anyone ever sneak a peak at rfc? Here's one of today's offerings:
> >
> > > Alfredo Sauce
> >
> > > 8oz. package Cream Cheese
> > > 3/4 cup grated Parmesan Cheese
> > > 1/2 cup margarine
> > > 1/2 cup milk
> >
> > The definitive Alfredo, of course.
>
> Well, I think if you post this to rfc, everyone here in rfc qualifies.
>
> nancy

Oops! it should be rfr, of course. I must have been thinking how the rfc
readers would enjoy the recipe!

Felice

"Nancy Young" > wrote in message
...
> Scott Taylor wrote:
> >
> > "Felice Friese" > wrote in message
>
> > > > Alfredo Sauce
> > >
> > > > 8oz. package Cream Cheese
> > > > 3/4 cup grated Parmesan Cheese
> > > > 1/2 cup margarine
> > > > 1/2 cup milk
> > >
> > > The definitive Alfredo, of course.
> >
> > Sounds like it came out of the Olive Garden cookbook.
>
> I'm well aware of the controversy about a dish called Chicken Scampi,
> it's chicken in the same sauce as Shrimp Scampi. I have no problem
> or confusion about what I'm getting when I order it.
>
> But this weekend I saw an Olive Garden ad, Chicken Scampi in a
> garlic cream sauce! Huh? Cream? Even I can't go along with that.
>


Olive Garden is a scam. If I want microwaved food I can eat it at home.

Paul

"Felice Friese" > wrote in message
news:n40jc.22106$YP5.1697229@attbi_s02...
> Does anyone ever sneak a peak at rfc? Here's one of today's offerings:
>
> > Alfredo Sauce
>
> > 8oz. package Cream Cheese
> > 3/4 cup grated Parmesan Cheese
> > 1/2 cup margarine
> > 1/2 cup milk
>
> The definitive Alfredo, of course.


Not trying to re-ignite the Alfredo war again but try this method of making
Alfredo:

boil your fettuccine, when almost done place a half cup of the best quality
butter you can find on a heated plate. Add a cup of freshly grated reggiano
cheese or the best fresh parmesan you can find. Remove the al dente pasta
from the water and place it straight onto the butter and cheese with just a
little bit of the pasta water. Let it soften for a minute. Then toss it
with a cup of fresh cream until smooth and creamy. Some serve with a tiny
bit of fresh grated nutmeg or black pepper.

That's Alfredo. Fresh, fast, fattening and incredibly delicious.

Paul

"Paul M. Cook©®" > wrote in message >. ..
>
> Not trying to re-ignite the Alfredo war again but try this method of making
> Alfredo:
>
> boil your fettuccine, when almost done place a half cup of the best quality
> butter you can find on a heated plate. Add a cup of freshly grated reggiano
> cheese or the best fresh parmesan you can find. Remove the al dente pasta
> from the water and place it straight onto the butter and cheese with just a
> little bit of the pasta water. Let it soften for a minute. Then toss it
> with a cup of fresh cream until smooth and creamy. Some serve with a tiny
> bit of fresh grated nutmeg or black pepper.
>
> That's Alfredo. Fresh, fast, fattening and incredibly delicious.

These days, a forlorn dish. Adherents of low-fat diets won't eat it
because of the high fat content, and low-carbers won't eat it because
of the carbohydrates.


>
> Paul

Levelwave© > wrote in message >...
> Felice Friese wrote:
>
> >>Alfredo Sauce
> >
> >
> >>8oz. package Cream Cheese
> >>3/4 cup grated Parmesan Cheese
> >>1/2 cup margarine
> >>1/2 cup milk
>
>
> Did you steal this recipe from Jimmy Tango?

It was posted by someone named "Misha", but is "credited" to

>>From the Kitchen of Cathy Carroll


>
> Whatever happened to that guy anyway?...
>
> ~john

In article >,
says...
> > That's Alfredo. Fresh, fast, fattening and incredibly delicious.
>
> These days, a forlorn dish. Adherents of low-fat diets won't eat it
> because of the high fat content, and low-carbers won't eat it because
> of the carbohydrates.
>
>
Actually, Alfredo is perfectly acceptable on a low-carb diet. What you
put it ON, however, is different: instead of on pasta, it's broccoli,
mushrooms, chicken (or a combination of all three).

--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

(Tony Lew) wrote in
om:

> These days, a forlorn dish. Adherents of low-fat diets won't eat it
> because of the high fat content, and low-carbers won't eat it because
> of the carbohydrates.

That's good, 'cause it leaves more for us high-fat high-carb guys that
nothing sticks to!

Paul M. Cook©® > wrote:
>All it's missing is liquid smoke and marshmallow cream.

And canned diced chiles.

--Blair
"Ayaaaaaaah!"

"Paul M. Cook©®" > wrote in message
...
>
>
> boil your fettuccine, when almost done place a half cup of the best
quality
> butter you can find on a heated plate. Add a cup of freshly grated
reggiano
> cheese or the best fresh parmesan you can find. Remove the al dente pasta
> from the water and place it straight onto the butter and cheese with just
a
> little bit of the pasta water. Let it soften for a minute. Then toss it
> with a cup of fresh cream until smooth and creamy. Some serve with a tiny
> bit of fresh grated nutmeg or black pepper.
>
> That's Alfredo. Fresh, fast, fattening and incredibly delicious.
>
> Paul

Pass the word for the firing squad!

Charlie

"Paul M. Cook©®" > wrote in message >. ..
> "Felice Friese" > wrote in message
> news:n40jc.22106$YP5.1697229@attbi_s02...
> > Does anyone ever sneak a peak at rfc? Here's one of today's offerings:
> >
> > > Alfredo Sauce
>
> > > 8oz. package Cream Cheese
> > > 3/4 cup grated Parmesan Cheese
> > > 1/2 cup margarine
> > > 1/2 cup milk
> >
> > The definitive Alfredo, of course.
>
>
> Not trying to re-ignite the Alfredo war again but try this method of making
> Alfredo:
>
> boil your fettuccine, when almost done place a half cup of the best quality
> butter you can find on a heated plate. Add a cup of freshly grated reggiano
> cheese or the best fresh parmesan you can find. Remove the al dente pasta
> from the water and place it straight onto the butter and cheese with just a
> little bit of the pasta water. Let it soften for a minute. Then toss it
> with a cup of fresh cream until smooth and creamy. Some serve with a tiny
> bit of fresh grated nutmeg or black pepper.
>
> That's Alfredo. Fresh, fast, fattening and incredibly delicious.

Thanks, Paul. I'm glad I got the straight skinny on this recipe. My
next door neighbor friend's favorite food is fettucine alfredo and her
birthday is next month. I'm planning a birthday dinner and will
certainly make this! What would go nicely with this dish?

Thanks Karen

On Tue, 27 Apr 2004 07:09:08 GMT, "Charles Gifford"
> wrote:

>
> "Paul M. Cook©®" > wrote in message
> ...
> >
> >
> > boil your fettuccine, when almost done place a half cup of the best
> quality
> > butter you can find on a heated plate. Add a cup of freshly grated
> reggiano
> > cheese or the best fresh parmesan you can find. Remove the al dente pasta
> > from the water and place it straight onto the butter and cheese with just
> a
> > little bit of the pasta water. Let it soften for a minute. Then toss it
> > with a cup of fresh cream until smooth and creamy. Some serve with a tiny
> > bit of fresh grated nutmeg or black pepper.
> >
> > That's Alfredo. Fresh, fast, fattening and incredibly delicious.
> >
> > Paul
>
> Pass the word for the firing squad!
>

You and your brethren can choke down your style of "alfredo"
which I will call pasta & cheese. I'll stick to the version
that calls for a little cream - which is much more
palatable.



Practice safe eating - always use condiments

sf wrote:
> On Tue, 27 Apr 2004 07:09:08 GMT, "Charles Gifford"
> > wrote:
>
>>
>> "Paul M. Cook©®" > wrote in message
>> ...
>> >
>> >
>> > boil your fettuccine, when almost done place a half cup of the
>> best quality
>> > butter you can find on a heated plate. Add a cup of freshly
>> grated reggiano
>> > cheese or the best fresh parmesan you can find. Remove the al
>> dente pasta > from the water and place it straight onto the butter
>> and cheese with just a
>> > little bit of the pasta water. Let it soften for a minute. Then
>> toss it > with a cup of fresh cream until smooth and creamy. Some
>> serve with a tiny > bit of fresh grated nutmeg or black pepper.
>> >
>> > That's Alfredo. Fresh, fast, fattening and incredibly delicious.
>> >
>> > Paul
>>
>> Pass the word for the firing squad!
>>
>
> You and your brethren can choke down your style of "alfredo"
> which I will call pasta & cheese. I'll stick to the version
> that calls for a little cream - which is much more
> palatable.
>

I too love pasta with a creamy sauce but I call it by its actual name,
fettucine alla panna not Alfredo.

--
Cristina
http://www.chianti-assistance.com
Relocation Assistance, Vacation Consulting, Local Concierge
Info on Moving to Italy and Driving in Italy

"Karen O'Mara" > wrote in message
m...
> "Paul M. Cook©®" > wrote in message
>. ..
> > "Felice Friese" > wrote in message
> > news:n40jc.22106$YP5.1697229@attbi_s02...
> > > Does anyone ever sneak a peak at rfc? Here's one of today's offerings:
> > >
> > > > Alfredo Sauce
> >
> > > > 8oz. package Cream Cheese
> > > > 3/4 cup grated Parmesan Cheese
> > > > 1/2 cup margarine
> > > > 1/2 cup milk
> > >
> > > The definitive Alfredo, of course.
> >
> >
> > Not trying to re-ignite the Alfredo war again but try this method of
making
> > Alfredo:
> >
> > boil your fettuccine, when almost done place a half cup of the best
quality
> > butter you can find on a heated plate. Add a cup of freshly grated
reggiano
> > cheese or the best fresh parmesan you can find. Remove the al dente
pasta
> > from the water and place it straight onto the butter and cheese with
just a
> > little bit of the pasta water. Let it soften for a minute. Then toss
it
> > with a cup of fresh cream until smooth and creamy. Some serve with a
tiny
> > bit of fresh grated nutmeg or black pepper.
> >
> > That's Alfredo. Fresh, fast, fattening and incredibly delicious.
>
> Thanks, Paul. I'm glad I got the straight skinny on this recipe.

You didn't get it Karen. Ain't no cream in Fettuccine al'Alfredo. The
original recipe has been posted here many times.

Charlie
> My
> next door neighbor friend's favorite food is fettucine alfredo and her
> birthday is next month. I'm planning a birthday dinner and will
> certainly make this! What would go nicely with this dish?
>
> Thanks Karen

"Charles Gifford" > wrote in message hlink.net>...
> You didn't get it Karen. Ain't no cream in Fettuccine al'Alfredo. The
> original recipe has been posted here many times.

Well, I tried to google this and all I can find is a lot of arguing on
this subject. I am curious to know the original recipe. I think my
friend likes the creamy kind, though...

Karen

"Karen O'Mara" > wrote in message
om...
> "Charles Gifford" > wrote in message
hlink.net>...
> > You didn't get it Karen. Ain't no cream in Fettuccine al'Alfredo. The
> > original recipe has been posted here many times.
>
> Well, I tried to google this and all I can find is a lot of arguing on
> this subject. I am curious to know the original recipe. I think my
> friend likes the creamy kind, though...


That's the way chef Alfredo made the dish that is named after him. He used
reggiano, butter and cream tossed with fettuccine.

For a dinner I'd serve it with a fresh garden salad with plenty of ripe roma
tomatoes.

Paul

"Charles Gifford" > wrote in message hlink.net>...ad I got the straight skinny on this recipe.
>
> You didn't get it Karen. Ain't no cream in Fettuccine al'Alfredo. The
> original recipe has been posted here many times.
>
> Charlie

Charlie,

I seem to remember someone, perhaps Victor, suggesting that cream was
an American addition to make up ofr the fact that American butter is
not fat enough.

-bwg

"Barry Grau" > wrote in message
om...
> "Charles Gifford" > wrote in message
hlink.net>...ad I got the
straight skinny on this recipe.
> >
> > You didn't get it Karen. Ain't no cream in Fettuccine al'Alfredo. The
> > original recipe has been posted here many times.
> >
> > Charlie
>
> Charlie,
>
> I seem to remember someone, perhaps Victor, suggesting that cream was
> an American addition to make up ofr the fact that American butter is
> not fat enough.
>
> -bwg

No - the original recipe includes cream. From Marcella Hazan:

1c heavy cream
2 TB best quality butter
1.25 lb homemade fettuccini
2/3 freshly grated paremsiano reggiano
salt
pepper
nutmeg

Cook 2/3c cream and the butter in a flameproof serving dish until slightly
thickened. Cook the pasta until it is just slightly underdone. Drain and
toss with the butter/cream mixture over low heat. When thoroughly mixed add
remaining cream, cheese, pinch of salt, a few grindings of pepper, and a
very tiny grating of nutmeg. Toss again and serve immediately.

Now I'm hungry!

--
Peter Aitken

Remove the crap from my email address before using.

"Paul M. Cook©®" > wrote in message > ...
> That's the way chef Alfredo made the dish that is named after him. He used
> reggiano, butter and cream tossed with fettuccine.

Well, just between you and me and the fencepost, I'm going to add
cream.
>
> For a dinner I'd serve it with a fresh garden salad with plenty of ripe roma
> tomatoes.

hmmmm, okay. Well, now I need an idea for a birthday dessert. I know
she likes flan and chocolate souffle but these seem awfully rich
following the alfredo idea....

thanks,
Karen

Peter Aitken wrote:
>
> "Barry Grau" > wrote in message
> om...

> > I seem to remember someone, perhaps Victor, suggesting that cream was
> > an American addition to make up ofr the fact that American butter is
> > not fat enough.
> >
> > -bwg
>
> No - the original recipe includes cream. From Marcella Hazan:


We're not REALLY going to do this again, are we?



Brian Rodenborn

"Default User" > wrote in message
...
> Peter Aitken wrote:
> >
> > "Barry Grau" > wrote in message
> > om...
>
> > > I seem to remember someone, perhaps Victor, suggesting that cream was
> > > an American addition to make up ofr the fact that American butter is
> > > not fat enough.
> > >
> > > -bwg
> >
> > No - the original recipe includes cream. From Marcella Hazan:
>
>
> We're not REALLY going to do this again, are we?
>

Gee, Brian, thanks - such a useful and informative post!


--
Peter Aitken

Remove the crap from my email address before using.

"Karen O'Mara" > wrote in message
om...
> "Paul M. Cook©®" > wrote in message
> ...
> > That's the way chef Alfredo made the dish that is named after him. He
used
> > reggiano, butter and cream tossed with fettuccine.
>
> Well, just between you and me and the fencepost, I'm going to add
> cream.
> >
> > For a dinner I'd serve it with a fresh garden salad with plenty of ripe
roma
> > tomatoes.
>
> hmmmm, okay. Well, now I need an idea for a birthday dessert. I know
> she likes flan and chocolate souffle but these seem awfully rich
> following the alfredo idea....


I'd serve a nice dish of fresh strawberries that have been mixed with a
superior quality balsamic vinegar. You can serve over vanilla ice cream or
eat as is.

Paul

On Mon, 26 Apr 2004 14:28:40 GMT, "Scott Taylor"
> wrote:

>
>"Felice Friese" > wrote in message
>news:n40jc.22106$YP5.1697229@attbi_s02...
>> Does anyone ever sneak a peak at rfc? Here's one of today's offerings:
>>
>> > Alfredo Sauce
>>
>> > 8oz. package Cream Cheese
>> > 3/4 cup grated Parmesan Cheese
>> > 1/2 cup margarine
>> > 1/2 cup milk
>>
>> The definitive Alfredo, of course.
>
>
>Sounds like it came out of the Olive Garden cookbook.
>
>-Scott
>
i don't think i've seen a recipe using cream cheese before. i'll have
to admit, with the possible exception of cheesecake, anything with
cooked cream cheese sorta spooks me.

your pal,
blake

On 27 Apr 2004 11:13:16 -0700, (Karen O'Mara) wrote:

>"Paul M. Cook©®" > wrote in message >. ..
>> "Felice Friese" > wrote in message
>> news:n40jc.22106$YP5.1697229@attbi_s02...
>> > Does anyone ever sneak a peak at rfc? Here's one of today's offerings:
>> >
>> > > Alfredo Sauce
>>
>> > > 8oz. package Cream Cheese
>> > > 3/4 cup grated Parmesan Cheese
>> > > 1/2 cup margarine
>> > > 1/2 cup milk
>> >
>> > The definitive Alfredo, of course.
>>
>>
>> Not trying to re-ignite the Alfredo war again but try this method of making
>> Alfredo:
>>
>> boil your fettuccine, when almost done place a half cup of the best quality
>> butter you can find on a heated plate. Add a cup of freshly grated reggiano
>> cheese or the best fresh parmesan you can find. Remove the al dente pasta
>> from the water and place it straight onto the butter and cheese with just a
>> little bit of the pasta water. Let it soften for a minute. Then toss it
>> with a cup of fresh cream until smooth and creamy. Some serve with a tiny
>> bit of fresh grated nutmeg or black pepper.
>>
>> That's Alfredo. Fresh, fast, fattening and incredibly delicious.
>
>Thanks, Paul. I'm glad I got the straight skinny on this recipe. My
>next door neighbor friend's favorite food is fettucine alfredo and her
>birthday is next month. I'm planning a birthday dinner and will
>certainly make this! What would go nicely with this dish?
>
>Thanks Karen

i hesitate to give advice here, but put *lots* of pepper on the pasta.

your pal,
blake

"Karen O'Mara" > wrote in message
om...
> "Charles Gifford" > wrote in message
hlink.net>...
> > You didn't get it Karen. Ain't no cream in Fettuccine al'Alfredo. The
> > original recipe has been posted here many times.
>
> Well, I tried to google this and all I can find is a lot of arguing on
> this subject. I am curious to know the original recipe. I think my
> friend likes the creamy kind, though...
>
> Karen

Go to Alfredo.

http://www.alfredos.com/roma.html

Paul M. Cook©® wrote:
> "Karen O'Mara" > wrote in message
> om...
>> "Charles Gifford" > wrote in message
> hlink.net>...
>>> You didn't get it Karen. Ain't no cream in Fettuccine al'Alfredo.
>>> The original recipe has been posted here many times.
>>
>> Well, I tried to google this and all I can find is a lot of arguing
>> on this subject. I am curious to know the original recipe. I think my
>> friend likes the creamy kind, though...
>
>
> That's the way chef Alfredo made the dish that is named after him. He
> used reggiano, butter and cream tossed with fettuccine.

WRONG http://www.ristorantealfredo1907.com/
--
Cristina
http://www.chianti-assistance.com
Relocation Assistance, Vacation Consulting, Local Concierge
Info on Moving to Italy and Driving in Italy

Karen O'Mara wrote:
> "Charles Gifford" > wrote in message
> hlink.net>...
>> You didn't get it Karen. Ain't no cream in Fettuccine al'Alfredo. The
>> original recipe has been posted here many times.
>
> Well, I tried to google this and all I can find is a lot of arguing on
> this subject. I am curious to know the original recipe. I think my
> friend likes the creamy kind, though...
>

If your friend likes creamy sauce the name is fettucine (or whatever type of
pasta) alla panna. Alfredo has no cream
http://www.ristorantealfredo1907.com/

Cristina in Italy
http://www.chianti-assistance.com
Relocation Assistance, Vacation Consulting, Local Concierge
Info on Moving to Italy and Driving in Italy

Peter Aitken wrote:
> "Barry Grau" > wrote in message
> om...
>> "Charles Gifford" > wrote in message
> hlink.net>...ad I
> got the straight skinny on this recipe.
>>>
>>> You didn't get it Karen. Ain't no cream in Fettuccine al'Alfredo.
>>> The original recipe has been posted here many times.
>>>
>>> Charlie
>>
>> Charlie,
>>
>> I seem to remember someone, perhaps Victor, suggesting that cream was
>> an American addition to make up ofr the fact that American butter is
>> not fat enough.
>>
>> -bwg
>
> No - the original recipe includes cream. From Marcella Hazan:

No Peter it doesn't and Marcella has messed with enough recipoes to make
their more apealing to the American palate than I can name. Alfredo has no
cream. Punto basta. With cream it is alla panna.
http://www.ristorantealfredo1907.com/
>
--
Cristina
http://www.chianti-assistance.com
Relocation Assistance, Vacation Consulting, Local Concierge
Info on Moving to Italy and Driving in Italy

Default User wrote:
> Peter Aitken wrote:
>>
>> "Barry Grau" > wrote in message
>> om...
>
>>> I seem to remember someone, perhaps Victor, suggesting that cream
>>> was an American addition to make up ofr the fact that American
>>> butter is not fat enough.
>>>
>>> -bwg
>>
>> No - the original recipe includes cream. From Marcella Hazan:
>
>
> We're not REALLY going to do this again, are we?

Unfortunately I fall into the fight too often. Should Killfile Alfredo.
--
Cristina
http://www.chianti-assistance.com
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"Paul M. Cook©®" > wrote in message
.. .
>
> "Karen O'Mara" > wrote in message
> om...
> > "Charles Gifford" > wrote in message
> hlink.net>...
> > > You didn't get it Karen. Ain't no cream in Fettuccine al'Alfredo. The
> > > original recipe has been posted here many times.
> >
> > Well, I tried to google this and all I can find is a lot of arguing on
> > this subject. I am curious to know the original recipe. I think my
> > friend likes the creamy kind, though...
>
>
> That's the way chef Alfredo made the dish that is named after him. He used
> reggiano, butter and cream tossed with fettuccine.

He did not. He used NO cream.

Fettuccine, Parma-Reg, butter, and pasta water.

Charlie
> For a dinner I'd serve it with a fresh garden salad with plenty of ripe
roma
> tomatoes.
>
> Paul
>
>

"cristina" <siena_us(REMOVE BEFORE > wrote in message
...
> Peter Aitken wrote:
> > "Barry Grau" > wrote in message
> > om...
> >> "Charles Gifford" > wrote in message
> > hlink.net>...ad I
> > got the straight skinny on this recipe.
> >>>
> >>> You didn't get it Karen. Ain't no cream in Fettuccine al'Alfredo.
> >>> The original recipe has been posted here many times.
> >>>
> >>> Charlie
> >>
> >> Charlie,
> >>
> >> I seem to remember someone, perhaps Victor, suggesting that cream was
> >> an American addition to make up ofr the fact that American butter is
> >> not fat enough.
> >>
> >> -bwg
> >
> > No - the original recipe includes cream. From Marcella Hazan:
>
> No Peter it doesn't and Marcella has messed with enough recipoes to make
> their more apealing to the American palate than I can name. Alfredo has
no
> cream. Punto basta. With cream it is alla panna.
> http://www.ristorantealfredo1907.com/
> >
> --

Hmmm, thanks for the info.


--
Peter Aitken

Remove the crap from my email address before using.