Pasta with Alfredo sauce
======================== 2020-09-28


Inspired by: Carla Makes BA's Best Fettuccine Alfred

Comment: This recipe in its "original" version probably only exists in North America. Typically in America, this recipe is made with fetuccini, cream, butter, cheese and served with grilled chicken, shrimp or broccoli. The recipe offered here is therefore not the "real American fetuccini Alfredo recipe” and that is a good thing for our arteries. The one I suggest is probably closer to a typical Italian recipe.
Properly cooking the pasta (noodles, fetuccini) is important. Normally we count 1 l of salted water per 100 g of pasta (a good portion for one person), here we use a little less water to concentrate the starch of the pasta a little. Use a little less than 10 g of salt per liter if using Pecorina Romano (already very salty) instead of Parmigiano Reggiano.
Cook the pasta al-dente, according to the time indicated on the package (because the pasta will still cook for a few minutes in the pan). Of course, we put the pasta in the water when it boils, not before, we count the cooking time as soon as the water starts to boil again and there is no need to put oil in the cooking water, just stir the pasta at the beginning and from time to time. For the cheese, think that Parmigiano Reggiano comes from Parma, while Pecorino Romano comes from Rome, and according to legend or not, Alfredo sauce comes from the Rome region, that's why I use Pecorino Romano.


2 persons

Ingredients:
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200 g pasta
80 g Pecorino Romano (or Parmigiano Reggiano, see text)
100+ g butter
S+P


Preparation:
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Grate the cheese



Cooking:
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Cook the pasta al-dente according to the instructions on the package (see text).

When the pasta is almost cooked, take a small ladle of the pasta water and transfer it to a pan large enough to hold the pasta as well.
Melt the butter in the skillet.

When the pasta is al-dente, transfer it using pasta tongs to the pan and finish cooking a few minutes, stirring constantly.
Sprinkle with cheese, while mixing. If necessary, add a little more pasta water to obtain a creamy mixture.
Season with pepper to taste and serve.