Despite its fame abroad, the original Roman Alfredo is simply fresh pasta tossed with butter and Parmesan until the two melt into a creamy sauce with no cream at all. It relies entirely on technique, briskly working butter, cheese and starchy water together, rather than on a long ingredient list.
Despite its fame abroad, the original Roman Alfredo is simply fresh pasta tossed with butter and Parmesan until the two melt into a creamy sauce with no cream at all. It relies entirely on technique, briskly working butter, cheese and starchy water together, rather than on a long ingredient list.
Despite its fame abroad, the original Roman Alfredo is simply fresh pasta tossed with butter and Parmesan until the two melt into a creamy sauce with no cream at all. It relies entirely on technique, briskly working butter, cheese and starchy water together, rather than on a long ingredient list.
Despite its fame abroad, the original Roman Alfredo is simply fresh pasta tossed with butter and Parmesan until the two melt into a creamy sauce with no cream at all. It relies entirely on technique, briskly working butter, cheese and starchy water together, rather than on a long ingredient list.
Despite its fame abroad, the original Roman Alfredo is simply fresh pasta tossed with butter and Parmesan until the two melt into a creamy sauce with no cream at all. It relies entirely on technique, briskly working butter, cheese and starchy water together, rather than on a long ingredient list.
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