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weinoo

weinoo

9 hours ago, MaryIsobel said:

Just watched an episode of Bon Apetit Test Kitchen where they say that real Alfredo is just butter, pasta water and cheese. I have always added cream.

 

I believe this to be true; but it's just easier to get everything emulsified with the addition of cream. We've had this "argument" before; as it relates to pasta carbonara (where we also argued about bacon vs. guanciale) and pasta cacio e pepe. 

 

The key in my opinion, is to use a younger (or less aged) Parmigiano-Reggiano, and some of the pasta water, which in and of itself contains starch.

weinoo

weinoo

9 hours ago, MaryIsobel said:

Just watched an episode of Bon Apetit Test Kitchen where they say that real Alfredo is just butter, pasta water and cheese. I have always added cream.

 

I believe this to be true; but it's just easier to get everything emulsified with the addition of cream. We've had this "argument" before; as it relates to pasta carbonara (where we also argued about bacon vs. guanciale) and pasta cacio e pepe. 

 

The key in my opinion, is to use a younger (or less aged) Parmigiano-Reggiano, and some of the pasta water, which in an of itself contains starch.

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