Pasta al burro e parmigiano, aka “Fettucini Alfredo" is said to have originated in Rome, yet I’ve never seen it on a menu, and I’ve never seen it listed with the classic Roman pastas: All’amatriciana, Cacio e pepe, Alla Gricia, Arrabbiata, and Carbonara. A quick google search of this Board led to no discussions (but I may have overlooked something). During my first stay in Rome, in 1998, I was told the Alfredo in Via della Scroffa was no good by my hotel, which was just down the street.
1. Have y’all ever seen it on a menu in Rome?
2. Is the real thing quite different from what one finds Stateside?
3. Is the real thing made without cream?
4. Where in Rome can I find this dish done well and done traditionally?
Thanks beforehand. (Yes, I know that it's heart-attack-on-a-plate.)
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