You can now make Rosé Alfredo because 2017 has lost all self-control
A long time ago, cheesy sauces and rosé wine stood proudly on separate sides of the plate. Rarely, if ever, did they touch.
We've now officially entered the postmodern, post-truth era and the culinary norms that once existed have collapsed, mostly for better. Take Rosé Alfredo: the latest development in the rose trend that takes the fatty classic and makes it millennial pink.
And no, we haven't gone too far.
The recipe is an invention of Grant Melton, a Rachel Ray acolyte and brilliant Brooklyn-based chef. Say what you will about rosé (as long as those are exclusively good things), you've got to hand it to the cook for being so #onbrand.
High-end chefs have reclaimed delightful American classics like Fettuccine Alfredo and made them socially acceptable. For years, I too have faced extensive blowback for offering Fettuccine Alfredo at dinner parties or ordering pink wine at a bar.
No longer.
Not enough light wine in your life? Melton offers rosé-macerated peaches with mozzarella and rosé strawberry doughnuts as well.
Having not cooked it myself, I can't totally attest to the quality of the recipe but I will vouch for the author's bravery. It's not easy, combining parmesan-based sauce and mom wine, but that doesn't mean it's not important. Let's break down exhausted culinary norms and invent recipes that straddle the disgusting and delicious.
We have nothing to lose but our arteries.
Heather was the Web Trends reporter at Mashable NYC. Prior to joining Mashable, Heather wrote regularly for UPROXX and GOOD Magazine, was published in The Daily Dot and VICE, and had her work featured in Entertainment Weekly, Jezebel, Mic, and Gawker. She loves small terrible dogs and responsible driving. Follow her on Twitter @wear_a_helmet.
