Delicious spaghetti Alfredo from a local restaurant in my city
Delicious spaghetti Alfredo from a local restaurant in my city
by Iridescent_Sun
7 Comments
Spiritual_Praline672
I would totally crush it- but it does look a tad… Runny?
thestral_z
I was in Italy recently and overheard some other Americans ask for alfredo pasta. The waitress just shook her head and said, “That is not Italian. We don’t make it here.” It was glorious.
otter-otter
al’freddo brodo
Adventurous-End-7633
Why on earth somebody put those microgreens on the top of this Alfredo soup? What is the point?
Adventurous-End-7633
And spaghetti is the worst pasta type for alfredo
alwaysbetterthetruth
Why always swimming in butter and cream?
Almost everything that people post here is cooked with cream and/or butter… Just why?
CriticalJump
If Alfredo pasta is prepared with a similar method with which _cacio e pepe_ is prepared, then it hasn’t come out perfectly because it needs to acquire more creaminess.
According to Alfredo restaurant itself, the one in Rome that claims to have invented this recipe and where I have never gone to eat, the pasta needs to be whisked for a good 5 minutes before serving. By the looks of the dish, it seemed like, instead, it had only received some cheese grating and not much else.
7 Comments
I would totally crush it- but it does look a tad… Runny?
I was in Italy recently and overheard some other Americans ask for alfredo pasta. The waitress just shook her head and said, “That is not Italian. We don’t make it here.” It was glorious.
al’freddo brodo
Why on earth somebody put those microgreens on the top of this Alfredo soup? What is the point?
And spaghetti is the worst pasta type for alfredo
Why always swimming in butter and cream?
Almost everything that people post here is cooked with cream and/or butter… Just why?
If Alfredo pasta is prepared with a similar method with which _cacio e pepe_ is prepared, then it hasn’t come out perfectly because it needs to acquire more creaminess.
According to Alfredo restaurant itself, the one in Rome that claims to have invented this recipe and where I have never gone to eat, the pasta needs to be whisked for a good 5 minutes before serving. By the looks of the dish, it seemed like, instead, it had only received some cheese grating and not much else.