fettucine, 1981
Created on: July 26th, 2012
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The problem with this dish is that it needs to be served almost immediately when the sauce is done and then the race is on before the cheese/butter loses it's fluidity and coagulates... there is a small window of optimal edibility. Alfredo is enjoyed best as a small [i]primi piatti[/i] before some seafood or chicken, not a giant main course platter as served in most restaurants.
Plus, it's rather bad for you.
Plus, it's rather bad for you.
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