Alfredo
It’s hard not to enjoy the simple combination of butter and cheese that makes Alfredo the ultimate comfort dish - a perfect mid-week option if you don’t have much energy to go all out.
Servings: 4
Calories: 413kcal
Ingredients
- 500 g tagliatelle or fettuccine fresh or dried both work well
- 90 g salted butter
- 90 g parmesan cheese finely grated
- A handful of parsley finely chopped
- Salt + pepper to taste
Instructions
- Bring a large saucepan of salted water to the boil. Once it reaches a rolling boil, add the tagliatelle and cook according to the package directions [see note]
- Once the tagliatelle is al dente, reserve a small cup of pasta water and drain the rest [see note]
- Melt the butter in a large frying pan over a low-medium heat before adding the parmesan and a splash of pasta water. Stir well until you have a shiny, creamy sauce.
- Add the drained tagliatelle, parsley, and some salt and pepper to taste. Stir gently with a pair of tongs to incorporate the sauce and drizzle in some more pasta water to loosen further, if necessary [see notes]
- Serve with some extra parsley, parmesan, and some black pepper - buon appetito!
Notes
- I always find it's best to cook pasta according to the directions of the brand you're using.
- Take one strand of pasta out of the pot and bite into it. The texture should still be firm but not hard or chalky - the term for this is 'al dente'. Whatever you do, don't overcook the pasta - it will turn soggy as it continues to cook in the sauce. My rule of thumb is that it's always better to have it slightly undercooked rather than overcooked, but having it al dente is the ultimate goal.
- Depending on your hob temperature, timings might vary, but as long as the pasta and the sauce aren't overcooked, this dish is essentially fail-safe.
- Be careful not to add too much pasta water - you want the sauce to be nice and glossy, not watery
- I've recommended parsley but fresh basil would also be a great option.