Pasta with Alfredo Sauce

Name: Pasta with Alfredo Sauce
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4 servings
Ingredients: 2 cups artisanal pasta (orecchiette or other); 0.25 cup unsalted butter; 0.5 cup pasta water; 0.33 cup grated Parmigiano Reggiano (or finely ground in a food processor); A drizzle of olive oil; A pinch of sea salt flakes; Lemon zest; Freshly ground black pepper; Extra Parmesan

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Preparation 5 min Cooking 7 min Level Easy

Alfredo sauce contains only three key ingredients. No cream! This pasta dish couldn’t be simpler, quicker, or more delicious.

Alfredo sauce contains only three key ingredients!

Unsalted butter, pasta cooking water, and grated cheese (Parmigiano or Pecorino Romano). No cream!! The magic happens with the starch from the pasta, creating a rich and deliciously creamy sauce! I highly recommend using fresh or artisanal pasta for this kind of recipe.

Why make this recipe?

Ultra simple yet flavorful: With just three basic ingredients — butter, pasta water, and cheese — this sauce delivers surprising richness and depth without any complexity. It’s proof that simplicity can equal sophistication.
No cream, so easier to digest: Unlike the often heavy North American version, this traditional Italian recipe is lighter and lets the true flavors of the ingredients shine.
Incredibly silky texture: Thanks to the starch naturally released by the pasta during cooking, the sauce becomes smooth, without any added thickeners or unnecessary dairy.
Perfect for cheese lovers: Parmigiano Reggiano or Pecorino Romano melts into the sauce, offering an irresistible umami richness.
A perfect base to customize: Once you master the technique, you can add a touch of lemon, freshly ground pepper, or even some herbs to vary the flavors.
It elevates fresh pasta: This kind of sauce beautifully coats homemade or artisanal pasta, giving you an experience worthy of the best Italian trattorias.

The tools I recommend:

Saucepan Nonstick pan Slotted spoon Grater

Pasta with Alfredo Sauce

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Preparation 5 min Cooking 7 min Level Easy

To start things well

You use:

You cook for:

4 people

Ingredients

Pasta:

2 cups artisanal pasta (orecchiette or other) 0.25 cup unsalted butter 0.5 cup pasta water 0.33 cup grated Parmigiano Reggiano (or finely ground in a food processor)

To serve:

A drizzle of olive oil A pinch of sea salt flakes Lemon zest Freshly ground black pepper Extra Parmesan

Preparation

1. Cook the pasta:

Bring a large pot of salted water to a boil and cook the pasta until al dente, about 9 minutes.

2. Sauce:

Meanwhile, heat a large nonstick pan over medium heat and melt the butter. Let it brown slightly, stirring continuously and lowering the heat if needed. Add about ¼ cup of pasta cooking water and stir. Add the drained pasta, turn off the heat, and stir vigorously. Add the grated cheese in 2-tablespoon increments, stirring after each addition until you get a creamy texture. Add more pasta water as needed to loosen the sauce.

3. To serve:

Serve immediately with a drizzle of olive oil, a pinch of sea salt flakes, some lemon zest, freshly ground black pepper, and more Parmesan. SO good.

Nutritional information per serving (1/4 of the recipe)