this post was submitted on 24 Aug 2023
213 points (97.3% liked)

FoodPorn

15936 readers
69 users here now

Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!

Rules:

1. BE KIND

Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.

2. NO ADVERTISING

This community is for sharing pictures of awesome food, not a platform to advertise.

3. NO MEMES

4. PICTURES SHOULD BE OF FOOD

Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]

Other Cooking Communities:

Be sure to check out these other awesome and fun food related communities!

[email protected] - A general communty about all things cooking.

[email protected] - All about sous vide precision cooking.

[email protected] - Celebrating Korean cuisine!

founded 1 year ago
MODERATORS
 

all 13 comments
sorted by: hot top controversial new old
[–] [email protected] 11 points 1 year ago (1 children)
[–] [email protected] 3 points 1 year ago

I can't eat spaghetti, there's too many of them, no matter how hungry I am.

[–] [email protected] 9 points 1 year ago (3 children)

Quintessential American food

[–] [email protected] 9 points 1 year ago* (last edited 1 year ago) (1 children)

This classic variation of the dish is based on the original recipe used by Alfredo in his Roman restaurant: nothing but fresh pasta, butter, and Parmigiano Reggiano. But yes, it's an American dish.

[–] [email protected] 3 points 1 year ago (3 children)

Wait what, that’s actually the dish? This is literally my depressive episode food because it has zero prep work.

I would Ive guessed an actual recipe at least uses some cream and herbs to make it a bit saucier

[–] [email protected] 4 points 1 year ago

Making a good pecorino/parmesan emulsion is more difficult than you'd think. Cacio e Pepe is literally just pasta, pecorino, and cracked pepper but it's extremely difficult to keep it from ending up a goopy mess, short of silking it with cornstarch.

[–] [email protected] 3 points 1 year ago

Check out Tasting History's video on YouTube about it. The Americanized recipe for chicken Alfredo and the like are typically cream based, but the original recipe didn't include it.

[–] [email protected] 2 points 1 year ago

You can add more water from the pot and more Parmigiano Reggiano, the sauce is going to be godly. If you use "canned parmesan" tho, it's not going to taste good.

[–] [email protected] 5 points 1 year ago

The grilled cheese -> Mac and cheese -> fettuccine Alfredo Pokémon evolution of comfort food