It makes the sauce exceedingly rich and creamy. This recipe uses heavy cream which has a slightly higher fat content than whipping cream. Is fettuccine Alfredo better with heavy cream or whipping cream? All you have to do is boil the pasta, grate the cheese, warm the butter and cream, and toss everything together. It's so easy that you'll want to whip it up even on nights when the last thing you want to do is whip up anything. I've been attempting to recreate the experience ever since.
And I watched a miracle occur as the waiter carefully added the ingredients to the piping hot pasta, swirling the pasta gently with a large fork and its heat melted and warmed the other ingredients into a sauce the likes of which I'd never imagined was possible on this earth.
NYTIMES RECIPES FRENCH FULL
I was in the seventh grade and I watched as the waiter wheeled a cart to our table-a cart holding four ingredients: a platter full of piping hot pasta (drained only seconds earlier), a plate of butter, a pitcher of cream, and scads of freshly grated parmesan cheese. The first time I had "real" fettuccine Alfredo I was in New York City, which might as well have been the fettuccine Alfredo capital of the world because it was so darn divine. Isn't that just a CRAZY coincidence? Anyway, Alfredo's wife had morning sickness and couldn't keep anything down, so he mushed together a bunch of softened butter and grated parmesan cheese, tossed it in warm pasta, and she ate herself through her entire pregnancy. I remember reading the original recipe, which was made by a man in Rome named Alfredo. It's close to "real" fettuccine Alfredo, though I think reports vary as to what "real"fettuccine Alfredo is. This pasta recipe is the real deal! Parmesan, butter, heavy cream, and pasta mixed right at the table, perfect for a family dinner or entertaining a crowd.
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