The REAL Alfredo sauce - Italian way

Ingredients

• 400 g Spaghetti (dried, any shape works)
• 100 g Unsalted Butter (cut into cubes, melted)
• 100 g Parmesan Cheese (freshly grated)
• 1 tsp Black Pepper (freshly cracked)
• 1 tbsp Salt (kosher or sea salt for pasta water)
• 240 ml Pasta Cooking Water (reserved from boiling pasta)

Instructions

1. Gather and prep ingredients

   Measure out pasta, butter, cheese, pepper and salt. Grate the Parmesan cheese and set aside. Cut butter into cubes.

   Time: PT5M

2. Boil pasta

   Fill a large pot with water, bring to a rolling boil, add salt, then add the pasta. Cook until al dente, about 9‑10 minutes.

   Time: PT10M

   Temperature: 212°F

3. Melt butter

   While the pasta cooks, place butter cubes in a sauce pan over low heat. Melt gently without letting it brown.

   Time: PT2M

   Temperature: low

4. Reserve pasta water and drain

   When the pasta is al dente, scoop out 1 cup (240 ml) of the cooking water and set aside. Drain the rest of the pasta in a colander.

   Time: PT1M

5. Combine pasta and butter

   Add the drained pasta directly to the pan of melted butter. Toss to coat every strand.

   Time: PT1M

6. Emulsify with pasta water

   Gradually pour the reserved pasta water into the pan while stirring continuously. The sauce should thicken and cling to the pasta.

   Time: PT2M

7. Finish with Parmesan

   Remove the pan from heat and stir in the grated Parmesan until fully melted and the sauce is smooth.

   Time: PT1M

8. Season and serve

   Season with freshly cracked black pepper and adjust salt if needed. Plate immediately and garnish with extra Parmesan if desired.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

20g

Carbohydrates

70g

Fat

25g

Fiber

3g