While exploring this formula, I needed to return to fundamentals and discover what a customary pasta alfredo truly is.
Is it a cream sauce or a margarine and cheddar sauce? It appears that generally it was a spread and cheddar sauce, yet it has developed to turn out to be any sort of sauce that is super velvety and rich.
Regardless of whether there is cheddar in it or not, margarine in it or not, cream in it or not, will be not the main factor.
Is it an insane rich too smooth sauce? At that point you presumably nailed it.