Get Started
Step 1: Simplify Your Ingredients
A traditional alfredo sauce only requires butter, parmesan cheese, and a little bit of pasta water. No need for anything fancy!
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Step 2: Reserve Pasta Water
After 12 ounces of fettuccine pasta noodles are finished cooking, reserve 2 cups of the pasta water to include in your sauce. The starchy water is essential to creating a thick, creamy sauce consistency.
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Step 3: Keep Your Butter Cold
To create the emulsion needed for a silky sauce, butter should be as cold as possible before adding it to the pan. Keep 1/2 cup unsalted butter in the refrigerator until you're ready to use it.
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Step 4: Create An Emulsion
Let's get cooking! Pour 1 cup of the reserved pasta water onto a pan over low-medium heat. Slowly whisk in cold butter, one tablespoon at a time, to create an emulsion.
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Step 5: Add Grated Cheese
Once the butter and pasta water are well-incorporated, slowly whisk in 1/2 cup of finely-grated parmesan cheese. The tiny bits of cheese melt more evenly in the sauce.The finer the grate, the smoother the sauce.
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Step 6: Coat Pasta
Once the cheese is fully emulsified, add cooked pasta to the pan. If your sauce is too thick or dry, add small amounts of your reserved pasta water until you have a smooth, silky sauce coating the noodles.
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Step 7: Garnish & Enjoy!
Top your pasta with more grated parmesan cheese and fresh cracked black pepper and enjoy! Ready to get started?
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Jason
I did this recipe. However when I whisked in the grated cheese it just got clumpy in my whisk and never melted. I put the cheese in slowly over medium heat. What did I do wrong? I ended up adding the cheese after the pasta and it turned out fine. Why is it important to melt cheese before pasta? It tastes great though
Hi Jason, Thanks for making this recipe! We'd recommend using freshly grated cheese for the best results. Also make sure it is finely grated (the smallest side of your grater) so it whisks in smoothly to create a creamy sauce. Hope that helps!
