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. <br /> <br />Check out the recipe here: <br /><br />Still haven’t subscribed to Bon Appetit on YouTube? ►► <br /> <br />ABOUT BON APPÉTIT <br />Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. <br /><br />Carla Makes BA's Best Fettuccine Alfredo | From the Test Kitchen | Bon Appétit
