The food lab better home cooking through science ( PDFDrive ) 879

The origins of Alfredo sauce date back to early twentiethcentury Rome, when the restaurateur Alfredo Di Lelio started serving it at his eponymous restaurant The original version is quite similar to the Roman dish of spaghetti cacio e pepe—grated Pecorino Romano cheese and plenty of black pepper It’s made by tossing fresh semolina pasta with butter and cheese, along with some of the cooking water The starch-laden cooking water helps the cheese emulsify and turn into a light, creamy sauce The American version we’re more accustomed to these days usually includes eggs, heavy cream, and some sort of starchy thickener, making for a sauce that is far richer and creamier I find it to be a little bit too rich for an everyday meal My version bridges the gap between the two, using a small amount of heavy cream but omitting the egg (for my ... some of the cooking water The starch-laden cooking water helps the cheese emulsify and turn into a light, creamy sauce The American version we’re more accustomed to these days usually includes... little bit too rich for an everyday meal My version bridges the gap between the two, using a small amount of heavy cream but omitting the egg (for my .. .The origins of Alfredo sauce date back to early twentiethcentury Rome, when the restaurateur Alfredo Di Lelio started serving it at his eponymous restaurant The original version is quite similar to the Roman dish of spaghetti cacio