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Article: KITCHENDETECTIVE: Classic creamy pasta dish rich, not dull; Heavy cream, egg yolk and Parmesan; make quick Alfredo
- Article from:
- Charleston Daily Mail
- Article date:
- January 30, 2002
- Author:
CopyrightCopyright 2002 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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THIS classic dish began life in Italy as a simple combination of
triple creme and Parmesan tossed with fresh fettuccini. Once it was
imported into this country, American chefs began adding an egg yolk
as well, perhaps to make up for the lackluster state of American
cream.
History books suggest that Douglas Fairbanks and Mary Pickford
brought it back from their Roman honeymoon, but this version sounds
apocryphal - I am sure that plenty of Italian immigrants were serving
it on these shores long before Hollywood discovered it.
In any case, bad Fettuccini Alfredo abounds - gloppy, heavy, and
indigestible. This is no spa supper, but the combination should be
rich without being dull and ...