I've been reading John Mariani's How Italian Food Conquered the World in which he mentions the origins of alfredo sauce. It didn't begin as the heavy cream sauce which many are familiar with today. Oh no, the cream was not surprisingly, an American addition. I decided some of the Parm wedge should be dedicated to authentic Italian alfredo sauce. And if I was going to sacrifice a full half cup of Parm, I was going to do it right - no box of dried supermarket pasta would do. I made of my first visit to Lazzaroli Pasta Shop in Nashville to purchase fresh linguine. I followed the recipe Mariani shares in the book, and the results were fantastic! It was still rich (likely due to the somewhat large quantity of butter), but wonderfully light. Delicioso!
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