In the United States, fettuccine Alfredo tends to be a heavy, fatty affair thanks to the addition of cream. But Editorial Director J.M. Hirsch suspected there was a better way. So he flew to Italy where he hunted down the origins of the recipe, which some say dates to at least 1400. Turns out, real Italian fettuccine Alfredo contains no cream at all. Watch Hirsch demonstrate Milk Street’s version of the recipe on AM Northwest on KATU-TV in Portland, Oregon. And for the full story of Hirsch’s search check out his story, then make the recipe.
Foraging with Alexis Nikole Nelson.