Serve with:
In america, most alfredo sauces are made with cheese and cream. This recipe on is based the original alfredo sauce recipe invented by Chef Alfredo di Lelio which uses butter instead of cream.
Ingredients
- 6 ounces (170 grams) Parmigiano-Reggiano, plus more for serving
- ¾ cup (170 grams; 1½ sticks) cold unsalted butter
- Kosher salt
Directions
- Grate the cheese on the smallest holes of a box grater and add it to a large, heatproof (preferably metal) mixing bowl. Cut the butter into small cubes and add it to the bowl.
- Cook your pasta of choice to your liking. Using tongs, a spider sieve, and/or a slotted spoon, transfer the pasta directly from the pot to the bowl (or drain it first and reserve 1 cup (240 ml) pasta cooking water).
- Pour ½ cup (120 ml) pasta cooking water into the bowl on top of the pasta, then immediately start tossing everything together vigorously—and I mean vigorously—until the butter and cheese melt into a creamy sauce. If it starts to look dry, add more cooking water; it’s better for the sauce to be a little loose since it will tighten as it cools. Season to taste with salt—though you might not need any.
- Divide the pasta among bowls and serve topped with more grated cheese.
Note Freshly grated cheese is key to a creamy, emulsified sauce, so avoid anything pre-grated, which might have additives. Using the smallest star-shaped holes of a box grater creates the most surface area for the cheese to melt, which will help prevent clumping.