For dinner tonight, Chris and I decided to make some Alfredo sauce. After some online digging, Chris found a recipe that was a 1:1 ratio unsalted butter and parmesan (which, on a side note, doesn’t come from a green can. or a red can. or any can). We ended up using 6 ounces of each, although for 2oz of cheese, we used pecorino romano. We mixed these at room temperature until it had formed a paste. We used 1lb of pasta, and a good ladle full (1/2-1 cup) of the pasta water in the sauce as well. It turned out very different from any restaurant style alfredo sauce we’d had, and exceptionally rich and filling.