Real Italian Alflredo

A while back I read that Italian Alfredo is not at all like it is in America.  I saw the Italian recipe on Facebook today and gave it a try.  The sauce is only pasta water, butter and Parmigiano Reggiano. No cream.  It was lighter tasting and good but the pasta water as the recipe stated was too salty. I'll cut it in half next time.

Real Italian Alfredo

Posted by Mary Cain from Bon Appétit Magazine

MICHAEL GRAYDON & NIKOLE HERRIOTT

4 Servings

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA's Best, a collection of our essential recipes.

OCTOBER 2016

INGREDIENTS

12 ounces fettuccine or other long pasta

¼ Kosher salt

¼ cup (½ stick) unsalted butter

¾ cup finely grated Parmesan, plus more for serving

Freshly ground black pepper

RECIPE PREPARATION

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.

• Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.