Authentic Italian Tagliatelle Alfredo
This Authentic Italian Tagliatelle Alfredo recipe is made with just 3 simple ingredients! Also known as pasta al burro e parmigiano, this is a simple but flavorful pasta recipe that doesn't use any heavy cream or excessive ingredients.
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Servings: 4 people
Calories: 369kcal
Equipment
- Large Pot
- Cheese grater or food processor
- Sharp Knife
- Large Mixing Bowl
- Tongs
Ingredients
- 8 oz Pasta fettuccine or tagliatelle
- 3-4 tablespoon Butter cubed, chilled
- 3 oz Parmigiano Reggiano grated (about ½-¾ cup when grated)
- Kosher salt to taste
Instructions
- Bring a large pot of water to a boil over medium heat and add a large pinch of kosher salt.
- Add the pasta and cook according to package instructions to al dente. Use a measuring cup or bowl to remove about ¼ cup of starchy pasta water and set aside.
- While the pasta is cooking, add cubed butter to a large mixing bowl.
- Once the pasta is cooked, turn off the heat and use tongs to remove it from the pot and add the hot pasta directly to the mixing bowl with butter. Immediately begin stirring the pasta in with the butter as quickly as you can.
- While stirring, sprinkle in about ⅓ of the parmesan cheese with a splash of the reserved starchy pasta cooking water and continue stirring. Repeat this process until all of the cheese has been incorporated and the butter is fully emulsified.
- You do not have to use all of the pasta water.
- Taste the pasta and add salt as desired, though you may not need much. You may also add in some cracked black pepper at this point.
- Serve pasta hot and use a spoon to drizzle on any extra alfredo sauce. You may wish to garnish with parsley or chives.
Notes
- The key to this recipe is the emulsification of the butter. If you let the hot pasta sit on the butter long enough for the butter to start melting, the result will not be as creamy. The butter must melt while stirring, in order for the best homemade alfredo sauce.
- Using fresh pasta will take this dish to the next level. However, if you don’t have a pasta machine or you can't get fresh pasta, feel free to use boxed pasta, but opt for a high quality. Look for the words "bronze die" or "bronze cut" on the box.
- It is important to use the correct type of cheese in this recipe. You want to use parmigiano reggiano cheese, rather than just normal parmesan. The parmigiano-reggiano cheese is a specific type that is a bit saltier. Be sure to get the correct cheese, which is often mixed up with pecorino romano cheese – the primary cheese used in cacio e pepe.
Nutrition
Calories: 369kcal | Carbohydrates: 43g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 412mg | Potassium: 149mg | Fiber: 2g | Sugar: 2g | Vitamin A: 428IU | Calcium: 266mg | Iron: 1mg
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