I bet you all know pasta Alfredo, the most common pasta shape to be Alfredded being fettuccine. But I bet hardly anyone knows that the original sauce (called al burro in Italy) is nothing but butter and Parmesan—a non-aged type which melts easily into the butter. That’s right: no cream, garlic or shrimp. And that’s […]
I bet you all know pasta Alfredo, the most common pasta shape to be Alfredded being fettuccine. But I bet hardly anyone knows that the original sauce (called al burro in Italy) is nothing but butter and Parmesan—a non-aged type which melts easily into the butter. That’s right: no cream, garlic or shrimp. And that’s […]
I bet you all know pasta Alfredo, the most common pasta shape to be Alfredded being fettuccine. But I bet hardly anyone knows that the original sauce (called al burro in Italy) is nothing but butter and Parmesan—a non-aged type which melts easily into the butter. That’s right: no cream, garlic or shrimp. And that’s […]
I bet you all know pasta Alfredo, the most common pasta shape to be Alfredded being fettuccine. But I bet hardly anyone knows that the original sauce (called al burro in Italy) is nothing but butter and Parmesan—a non-aged type which melts easily into the butter. That’s right: no cream, garlic or shrimp. And that’s […]
I bet you all know pasta Alfredo, the most common pasta shape to be Alfredded being fettuccine. But I bet hardly anyone knows that the original sauce (called al burro in Italy) is nothing but butter and Parmesan – non-aged type which melts easily into the butter. That’s right, no cream, garlic or shrimp. And […]
