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Okay, so la petite moi's dad is essentially making Alfredo as a white sauce (hence the flour), while everybody else is going the straight cream route.
There's something to be said health-wise for going with the white sauce, but you can use the cream recipes and still maintain open space in your cardiovascular arteries if you just lightly toss your pasta in the Alfredo instead of ladling it on an inch thick. You still get all the flavor.
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