• LoneGansel@lemmy.worldOP
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    1 year ago

    This classic variation of the dish is based on the original recipe used by Alfredo in his Roman restaurant: nothing but fresh pasta, butter, and Parmigiano Reggiano. But yes, it’s an American dish.

      • utopianfiat@lemmy.world
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        1 year ago

        Making a good pecorino/parmesan emulsion is more difficult than you’d think. Cacio e Pepe is literally just pasta, pecorino, and cracked pepper but it’s extremely difficult to keep it from ending up a goopy mess, short of silking it with cornstarch.

      • LoneGansel@lemmy.worldOP
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        1 year ago

        Check out Tasting History’s video on YouTube about it. The Americanized recipe for chicken Alfredo and the like are typically cream based, but the original recipe didn’t include it.

      • AnagrammadiCodeina@feddit.it
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        1 year ago

        You can add more water from the pot and more Parmigiano Reggiano, the sauce is going to be godly. If you use “canned parmesan” tho, it’s not going to taste good.