The Expert-Approved Upgrade To Make Your Fettuccine Alfredo Restaurant-Worthy –

Parmigiano-Reggiano, which only comes from a specific region in Italy, uses ingredients local to the manufacturer and is aged for a minimum of a year. As such, it tends to be richer and more flavorful than American-made Parmesan cheese, which is sometimes a mere imitation. To ensure you’re getting regulated Parmigiano Reggiano, Freeman says, “Look for the letters DOP (Protected Designation of Origin) stamped on the cheese rind.”

Like many traditional Italian dishes, fettuccine Alfredo got an American makeover as immigrants adapted recipes to fit their surroundings. People eventually began using ingredients like cream, flour, and cream cheese. Because the cream combines with the cheese to create a thick gooey sauce, this version is often a good match for American sensibilities. Freeman says that if you plan on using cream in your fettuccine Alfredo, “Make sure you add the ingredients slowly so they can emulsify into a creamy sauce.”