“We have not this specialty in our country (Italians, there’s a whole site about Alfredo sauce!). I have learned (see comments!) that an Italian restaurateur gave his name to this pasta in 1914, but believe me: no one in Rome knows this anecdote.
Alfredo sauce is made of Parmesan and butter. In Italy, when we have the refrigerator empty and we don’t know what to eat, we boil 80 grams of spaghetti and we made an emulsion of butter and Parmesan, sometimes with pepper or/and nutmeg. We call it Plain spaghetti*: it’s the basic step for every adolescent whose parents are out.”—
"80 grams": certo certo :) Pasta burro e parmigiano oltre al classico “non mi va di cucinare e i miei sono fuori” era anche la base della dieta da malati “per star leggeri”, dicevano. (via marikabortolami)
ma quindi questa cosa del pepe nella pasta al burro non la faccio solo io *__*