The Undergrad Gourmet: Molto molto molto burro e formaggio

Countless chefs throughout  history have dedicated their lives to making the most diabolically delicious, ridiculously rich foods imaginable.  While it may be impossible to judge the tastiest dish in the world, pasta alfredo undoubtedly comes close.When the Italian tradition of “doppio burro” or “double butter” — the process of buttering before and after pasta was placed in the plate — was seen as too conservative, an ingenious restauranteur in Rome, Alfredo di Lelio, launched his campaign against diets everywhere. Fettuccine alfredo was born.All you need for a classy home-cooked dinner for two is:1/2 stick butter1/2 cup whipping cream1/2 cup Parmigiano-Reggiano cheese1/4 cup Romano or Emmental cheese1 pinch nutmeg3-4 cloves of garlicSalt and freshly ground pepper2 portions of fettuccine Fill a pot with water and two pinches of salt.Set it on the stove to high heat. While the water boils, mince the garlic into slivers and grate the cheeses.By the time you grate the 3/4 cup of cheese, the water should be boiling. Dump the fettuccine in the water and keep an eye on the clock — it will be ready in eight to 12 minutes.  Place the saucepan on the stove on medium heat and add the cream and butter, cutting the butter into 3-4 chunks. Once it melts, add the cheese and garlic — don’t stop stirring! As the cheese melts, the sauce should thicken in texture.Continue stirring for five minutes, ensuring that the sauce has a uniform texture and has melted fully. Add the nutmeg and a few grinds of pepper and stir more. Turn the heat to low,  and check the pasta.To see if the pasta is done, taste a noodle. The consistency should be soft, until  the noodle’s center, which should hold out for a second before giving in to your chomp.This level of pasta done-ness is called “al dente,” which is Italian for “to the teeth.” Strain the fettuccine, dump it onto plates and drizzle the alfredo over the pasta generously.Enjoy!