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Now that we've established it's a modern American dish, I, an American, will tell you that authentic alfredo is cream, butter, parmesan, black pepper, and fettuccine. AND NOTHING ELSE! It is made by melting butter in a pan, adding heavy cream and bringing to a simmer, adding cooked and drained fettuccine, tossing in grated parmesan and a few generous ...


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Sauces can be reduced using the pasta itself as a thickening agent. For alfredo, make the sauce in a large pan, then add cooked and drained pasta and toss together over a medium flame until reduced. Two things happen in this technique: the starchiness of the pasta itself helps to thicken the sauce, and the pasta absorbs some of the sauce.



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