Use yer whisk more? I really couldn't tell ya, the only "lumps" should be like shallots and garlic or some other spice for an "original twist" on Alfredo. Also, I don't recall using any special kind of parm for an alfredo, just shredded. I just fear that a really aged parm might not have enough fat to melt right, but i could be wrong, i just don't know. Maybe yer just nervous and rushing it a bit and not letting it cook down enough, it happens. |