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“The real Alfredo is just three ingredients”
Pasta dish from Italian cuisine
Ísabella Marín
Cook the pasta in a large pot of well-salted boiling water according to package directions. Reserve 1 cup of pasta cooking water before draining.
While the pasta cooks, combine the heavy cream and butter in a large skillet over medium heat. Stir until the butter melts and the cream just begins to bubble.
Reduce heat to low. Whisk in the Parmesan a handful at a time until the sauce is smooth and glossy. Season generously with salt and black pepper.
Add the drained pasta to the skillet. Toss vigorously, adding reserved pasta water a splash at a time until the sauce clings to every strand.
Plate immediately, topped with extra Parmesan and freshly chopped parsley.
Reserve at least a cup of pasta cooking water before draining — the starchy water is the secret to a silky sauce that clings to every strand.
Use freshly grated Parmesan, not pre-grated from a can. Pre-grated cheese contains anti-caking agents that make the sauce grainy.
Add the pasta to the sauce while still slightly undercooked — the final 2 minutes of cooking happen in the sauce, so the pasta absorbs all the flavour.
The original Alfredo di Lelio from 1920s Rome had no cream — just pasta water, butter, and Parmesan. The cream version arrived via American adaptation and, honestly, it is delicious. This recipe honours both: a generous knob of butter, a splash of cream for body, and enough Parmesan to make a Roman blush. The key is an emulsified sauce, not a separated one — patience and pasta water get you there.
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Round out the meal.
