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Start by salting a large pot of water—about two to three teaspoons should do the trick—before bringing it to a boil over medium-high heat. While waiting for the water to come to a boil, prep the key components of your sauce. Measure out one cup of heavy whipping cream and grate around 113 grams of Parmesan cheese. The origins of this recipe date back to 1914, credited to Alfredo Di Lilio, who created it for his restaurant in Rome. Its popularity soared when Hollywood stars Mary Pickford and Douglas Fairbanks enjoyed it and introduced it to the States.