Once upon a time in a kitchen far away, I had a discussion about the presence of garlic in Alfredo. This was before google was a thing. I hit the books asked other cooks and looked everywhere I could think of. My conclusion was there is no garlic in a traditional Alfredo. Most recipes I found were butter, cheese, pasta, and sometimes cream.

Now, with the internet, it is easier to find the history of Alfredo. My 90’s research turns out to be accurate. Originally it was was butter, cheese and pasta.

I like to add a bit of cream, and I am not against garlic in it. The most important part is to use real parmigiana reggiano or grana padano. This is my version of Pasta Alfredo

Pasta Alfredo

12 oz (300 g) dry pasta

2 oz (50g) butter

2 oz (50g) Whipping cream

3/4 cup grated parmigiana regiano

fresh cracked pepper

parmigiana regiano for garnish

Cook the pasta. Rinse in cold water to arrest the cooking process.

Add the butter to the pan

When the butter is melted, turn the heat to medium

Add the pasta, toss to warm.

When the pasta is fully reheated and coated with the butter. Add the cream and bring to a light simmer.

Toss thoroughly and add the parmigiana regiano mix and serve immediately.

Garnish with cheese and cracked pepper.

Should serve 4.