jcwinterton (06/29/82)
A couple of comments on this delicious, simple dish. Don't be shy with the pepper. If you like black pepper, you can put on quite a lot. In one version of this dish I have had served in a fairly fancy restaurant, fresh tiny green peas were added for colour and some surprisingly interesting additional flavour. Enjoy, John Winterton
phw (07/08/82)
One variation to the recipe is the use of locatella (sp?) cheese with the parmesian. This cheese is a little sharper than parmesain, for those that are into slightly stronger F Alfredo
phw (07/08/82)
The cheese is spelled locatelli romano. P. Wood