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Linguine Alfredo, the right way… Guilt-free decadence — 12 Comments

  1. I’m with you on keeping pure when ingredients are good. Your alfredo looks like something I’d love to try – the other kind is just too rich for me. Good luck, by the way, with that blankety-blank cooktop! Grrr!

  2. I just KNOW this is delicious. I will be craving this until I get a chance to try it. My kind of pasta . . . simple but elegant.

  3. Actually, I find those perfect, sun-ripened tomatoes improved with some basil and fresh mozzarella. With a drizzle of balsamic vinagrete (sp?). But I’ve never been all that fond of raw tomatoes by themselves. Probably comes from living in Minnesota and dealing with very sad, trucked in, winter tomatoes 9 or 10 months out of the year. 😉
    The recipe sounds *wonderful* and totally something I can get behind. Even iit doesn’t quite work the first time, you can’t go wrong with pasta, butter, and Parmasan!

  4. Year on the Grill…. Sigh…. Okay, a bit of salt.
    Zoomie, try the pasta; don’t mention the cook top.
    Cindy, and who needs all that heavy cream? Although, it is good in a Hot Irish….
    Penny, and without all the cream, easily enjoyable!
    Laurie, I’m a bit the opposite – after all those years in Minnesota, when I actually GET a perfect tomato I can eat it like an apple… but I eat lots with basil and mozzarella, too. and you are right about pasta, butter and Parm…

  5. Yes, indeed, real alfredo sauce is wonderful! We had the same revelation as you after reading that issue of SAVEUR and would never go back to making “alfredo” sauce with cream.
    …never thought of adding a bit of yoghurt – what a nice idea!

  6. Elizabeth, that was a truly wonderful article. And I had the yogurt just sitting there for something else. It was a nice touch, just a wee bit helped bind it all nicely.