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Carla Makes BA's Best Fettuccine Alfredo | From the Test Kitchen | Bon Appétit

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Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA's Best, a collection of our essential recipes.



Check out the recipe here:
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Carla Makes BA's Best Fettuccine Alfredo | From the Test Kitchen | Bon Appétit
Category
Food
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