This recipe for Pasta with Alfredo Sauce comes from our vendor, Amelia Pasta, and trust me when I say, “They know pasta!”
Kosher salt, to taste
1 Package pasta
4 Tbsp. unsalted butter or extra-virgin olive oil
2 Tsp. freshly cracked black pepper, plus more to taste
23/4 Cup finely grated cheese (Parmigiano-Rggiano or Pecorino Romano)
1/2 Cup cream if you like a creamier Alfredo Sauce.
1) Bring a 6-quart pot of salted water to boil. Add pasta; cook until al dente; reserve 1/2 cup pasta water and lightly drain pasta. (do not rinse).
2a) Plain version: Melt the butter in a large saute’ pan set over low heat. Once the butter has melted, add 1/4 cup pasta water into pasta pot; return to boil (1 minute)
2b) Creamy version: Melt the butter in a large saute’ pot set over low heat. Add the cream to the butter as it melts. Add 1/4 cup pasta water in pasta pot; return to boil (1 minute). Stir often to combine the two, do not turn off the heat, but keep it at its lowest setting while the pasta cooks.
3) When the pasta is done al dente (cooked, but still a little firm) lift it out of the pot with tongs and move the pasta to the saute’ pan. Turn on the heat under the saute’ pan to medium and swirl the pasta and butter together to combine. Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce. If needed, add a few spoonfuls more of the pasta cooking water. Add the rest of the cheese. Repeat. Salt to taste.
4) Transfer to four plates and sprinkle with cheese and generous amount of fresh pepper.