Authentic Alfredo Pasta
This is the authentic way to make an alfredo sauce the way it was invented in Rome and I got the opportunity to have it at Alfredo alla Scrofa. Traditionally Fettucine is used but I use thick spaghetti for it because I love the pairing. This is a 3 ingredient dish without any heavy cream or flour used in the sauce. All you need is some good quality butter, parmesan cheese, and pasta, and don’t forget the gold of this recipe- pasta water. It’s a silky and smooth sauce and you know you can’t go wrong with butter and cheese. Imagine a butter pasta just loaded with cheese! This comes together so easily and you will keep wanting more!
Happy Cooking!
Servings: 4-5 servings
Prep Time: 10-15 mins
Baking Time: 30 mins
Total Time: 40-45 mins
Ingredients:
10-12 oz long pasta of your choice; traditionally fettuccine is used
5 tbsp butter
3-4 oz Parmesan cheese grated
2 cups pasta water
1/8 tsp freshly ground Pepper
1/2 tsp Salt as per taste
Directions:
In a pan bring water to a boil and add 1/2 tsp salt. Add a little less water than you normally would to boil pasta so that the pasta water is starchy and helps to bind the cheese and make the sauce better. When water comes to a boil, add the pasta and let it boil till al dente. You should not over-boil the pasta as it will cook in the pan as well and become mushy. Drain the pasta and reserve all pasta water.
While the pasta is almost done boiling, put a saute pan on medium heat.
Add the butter and let it melt.
Once melted, add the boiled pasta directly to the melted butter.
Toss the pasta in the butter for 2-3 mins.
Reduce the heat to medium- low. Add about half of the grated cheese and 1-2 ladles of hot pasta water, tossing the pasta continuously with your tongs to make it saucy.
Add more cheese, a little at a time, tossing between each addition, until all the cheese has been used.
Add more hot pasta water as needed to melt the cheese so that it coats the noodles. Do not add too much. You don’t want a watery sauce.
Add salt and pepper as per taste.
Let the pasta cook for 1-2 mins.
Serve immediately!
Notes/Tips:
Since there are so few ingredients in this dish use the best Parmigiano-Reggiano cheese and good European butter you can find.
Make sure all the cheese is incorporated before adding more.
Keep your pasta water hot while cooking this dish. The cheese will get lumpy if the pasta water gets cold.
Serve immediately to prevent the sauce from drying out or lumping together.
I used thick spaghetti because i love the pairing but use any long pasta shape you want!
