Alfredo Sauce
Just two ingredients produce a huge world of flavor you’d never believe.
Servings: 2
Calories: 718kcal
Ingredients
- 7 oz dried pasta or 12oz fresh pasta (I used dried bucatini)
- 4.5 tbsp butter about 65g, salted grass fed butter preferred
- 1 cup Parmigiano Reggiano cheese grated, about 65g
Instructions
- Cook your pasta 3 minutes short of the package time in heavily salted water.
- Meanwhile, melt your butter in an 8" nonstick skillet over very low heat.
- When the pasta is ready, transfer it over with tongs along with 3/4 cup pasta water to the skillet. Alternately, reserve 3/4 cup of pasta water, then drain and transfer to skillet.
- Turn the skillet to high and continue cooking your pasta, stirring and flipping with a soft silicone spatula, for another 3 minutes. Flip your pasta every minute or so to ensure that all strands are evenly cooked.
- When the 3 minutes are up, remove from heat and dump in the cheese. Toss for another minute or two to ensure all the cheese is melted. Taste and season if needed, then serve immediately.
Nutrition
Calories: 718kcal | Carbohydrates: 74.5g | Protein: 25.7g | Fat: 37.9g | Saturated Fat: 23.2g | Cholesterol: 96mg | Sodium: 382mg | Potassium: 8mg | Fiber: 3.6g | Sugar: 1.8g