Alfredo sauce, known for its rich buttery and cheesy flavor, traditionally pairs with fettuccine. However, chef Jasper J. Mirabile, Jr. suggests pappardelle as an ideal alternative due to its broader surface area, which effectively holds the sauce. Pappardelle, along with other sturdy pastas like mostaccioli rigate and shells, can also complement Alfredo, enhancing the dining experience. The article emphasizes that while fettuccine is popular, exploring varied pasta shapes can result in equally delightful Alfredo dishes.
Of course, everybody thinks fettuccine, but it should be a thin fettuccine and a little wider than most cuts you see that are commercially made.
Pappardelle works well with Alfredo because of this shape, and it's often served with meat sauce as well as cream sauces like Alfredo.
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