Alfredo sauce only has three key ingredients. Unsalted butter, pasta cooking water, and grated cheese (parmiggiano or pecorino romano). No cream!! The magic happens with the starch in the pasta to create a creamy and delicious sauce! I highly recommend fresh or dry artisanal pasta for this type of recipe!
Servings: 2
Preparation: 5 minutes
Cooking: 10 minutes
Ingredients :
- Kosher salt, for pasta water
- 350g homemade or dry artisanal pasta (orecchiette or other)
- ¼ cup unsalted butter, cubed
- ½ cup pasta cooking water
- ⅓ cup finely grated Parmigiano Reggiano (preferably in a food processor)
To serve:
- A drizzle of extra virgin olive oil
- A pinch of sea salt flakes
- Lemon zest
- Pepper from the mill
- More parmesan
Steps:
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 9 minutes.
- Meanwhile, heat a large nonstick skillet over medium heat and melt the butter. You want it to brown slightly, so continue to stir and reduce the heat if necessary. Add about ¼ cup of the pasta water and stir. Add the pasta, turn off the heat and stir vigorously. Add the cheese in 2 tablespoon increments. Stir until creamy. Add more pasta water if necessary.
- Serve immediately with a drizzle of olive oil, sea salt flakes, lemon zest, a little pepper and more parmesan. SO good.