Alfredo Sauce Recipes Roman-style
Master the art of true Roman-style Fettuccine Alfredo with this professional chef's recipe that uses only butter, Parmigiano-Reggiano, and the magic of starchy pasta water. restaurant-quality sauce in just 15 minutes.
Ingredients
- For the Sauce:
- 6 tablespoons unsalted butter** 85g - European style butter preferred for higher fat content, room temperature is best
- 1.5 cups freshly grated Parmigiano-Reggiano cheese** 150g - aged 24+ months, NEVER use pre-grated as it won't melt properly
- 1 cup reserved pasta cooking water** - this starchy salted water is liquid gold for emulsification
- Freshly cracked black pepper** to taste white pepper acceptable for color preference
- For the Pasta:
- 1 pound fresh fettuccine** 450g - fresh is traditional, but good quality dried works
- 2 tablespoons coarse sea salt** for pasta water - should taste like seawater
Instructions
Step 1: Prepare Everything First
- Grate cheese fresh using a microplane grater. Cut butter into cubes. Have everything ready because this sauce waits for no one! Room temperature butter melts more evenly, so take it out ahead of time.
Step 2: Cook the Pasta
- Bring a large pot of water to a rolling boil. Add salt generously - it should taste like seawater. Cook fettuccine until just under al dente, about 1-2 minutes less than package directions. We'll finish cooking in the sauce to prevent overcooking.
Step 3: Reserve the Pasta Water
- Before draining, reserve 1 cup of that starchy pasta cooking water. This is your secret weapon for a silky sauce. I always reserve more than I think I need - better safe than sorry.
Step 4: Start the Mantecatura (The Magic)
- In a large sauté pan over medium-low heat, melt the butter completely. Add 1/4 cup of the pasta water. Keep the heat moderate - high heat will break the emulsion and ruin everything.
Step 5: Add Pasta to Pan
- Transfer the hot, slightly underdone pasta directly to the butter mixture. Don't rinse the pasta - you want that starch! Toss vigorously with a pasta fork.
Step 6: Create the Emulsion (Most Critical Step)
- Remove the pan from heat. Add the grated cheese gradually while tossing constantly. Add pasta water little by little until the sauce is creamy and coats the pasta. This is the crucial step - patience and constant motion are absolutely key to success.
Step 7: Final Seasoning
- Season with freshly cracked black pepper. Taste and adjust - you usually won't need salt because of the cheese and pasta water. The sauce should cling to pasta without being thick or clumpy.
Step 8: Serve Immediately
- Transfer to warmed plates immediately. Garnish with extra grated cheese and black pepper if desired. Speed is essential - Alfredo waits for no one!