Classic Parmesan Alfredo Sauce

Ingredients

• 8 oz oz Fettuccine
• 6 tbsp tbsp Unsalted butter, cut into pieces
• 1 1/2 cups cup Parmigiano-Reggiano, finely grated (approx 3 oz)
• 1/2 tsp tsp Freshly ground black pepper
• for pasta water as needed Kosher salt, for pasta water
• approx 1 cup cup Reserved starchy pasta water, as needed

Instructions

1. Bring a large pot of water to a boil. Salt the water, but slightly less aggressively than usual because Parmigiano-Reggiano contributes substantial salt.
2. Cook fettuccine until just al dente. Before draining, reserve at least 1 cup of the starchy pasta cooking water.
3. Place butter in a wide warm skillet or serving pan over LOW heat. Add approximately 1/3 cup hot pasta water and swirl with the butter.
4. Add drained fettuccine. Toss vigorously to begin forming an emulsion.
5. Remove the pan from direct high heat. Add Parmigiano-Reggiano gradually while continuously tossing.
6. Add small splashes of hot pasta water as needed. Continue tossing until the butter, cheese and pasta water form a smooth, glossy sauce coating every strand.
7. Add optional black pepper. Taste before adding any additional salt. Serve immediately.

Nutrition

Chef's Notes

Pair with fettuccine or another long pasta. Yield: Enough for approximately 8 oz pasta. THIS IS THE TRADITIONAL-STYLE ALFREDO. DO NOT ADD HEAVY CREAM. Temperature control is critical. If the pan is too hot when the cheese is added, the Parmesan can seize or become grainy. Finely grate the cheese so it melts quickly. The sauce should be glossy and fluid rather than thick, clumpy or greasy. Best made immediately before serving. Storage: Best eaten immediately. Refrigerated leftovers can be reheated very gently with a splash of water, but the original emulsion will not be quite the same.

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