I worked w/ chef Glenn D' Amour from the Italian restaurant in the Fitger's bldg in Duluth, also the chef at the original Grandma's in Duluth and the chef at the mexican restaurant downstairs from Grandma's in Duluth.
He has a gifted palette, and an unwavering dedication to the authenticity of regional cuisine. Blessed w/ the financial benefits of the owners of Grandma's, he studied in Italy., as well as in Mexico.
In Italy he learned that a true alfredo sauce was made simply w/ the addition of asiago cheese and water to pasta ( fettucini) in the saute pan along w/ butter, garlic and fresh ground black pepper. It was perfect; exquisite. So simple. So perfect.
Cook your pasta. Drain it. Do not rinse it. Return to the saute pan. Add butter, milk ( or water) and garlic and parmesan cheese to the right consistency, toss, and serve w/ New French Bakery baguettes that you can buy at your local store.
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