意大利面Alfredo

Name: 意大利面Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb 意大利细面条 干的或新鲜的; 6 tbsp 无盐黄油 切成小块，室温; 4 oz 帕玛森芝士 用微刨器或盒式刨子的最细面新磨（约2杯松散堆放）; 1 cup 面条烹饪水 沥干前保留——含淀粉的水是酱汁的秘密; 1 tbsp 粗盐 用于面条水; 0.5 tsp 黑胡椒 新磨，可加更多; 1 tbsp 新鲜欧芹 细切; 1 oz 帕玛森芝士 额外的，新磨，用于上菜

主菜30 分钟4 份中等

关于此食谱

经典的、餐厅级别的Alfredo意大利面，采用传统做法——只需要面条、黄油、帕玛森芝士和面条水。无需奶油。魔法在于技巧：将含淀粉的面条水与黄油和新磨碎的芝士乳化，制成丝滑、光泽的酱汁，紧紧粘附在每一根细面条上。简单的食材，惊人的效果。

步骤说明

1
Bring a large pot of water to a rolling boil ^[over high heat]. Add the kosher salt — the water should taste pleasantly salty, like mild seawater. This is your only chance to season the fettuccine noodles itself.
2
Add the fettuccine noodles and cook according to package directions until just al dente (usually 9–11 minutes for dried, 2–3 minutes for fresh). It should have a very slight bite — it will finish cooking in the sauce.
3
Before draining, use a ladle or measuring cups to scoop out at least 1 full cup of the starchy pasta cooking water and set it aside.
4
Drain the fettuccine noodles, but do NOT rinse it. Rinsing washes away the starch that helps the sauce cling.
5
Immediately return the empty pot (or a large skillet) to the stovetop ^[over the lowest heat setting]. Add the butter cubes and about ½ cup of the reserved pasta cooking water. Swirl and stir until the butter is melted and the mixture looks slightly creamy and emulsified.
6
Add the drained fettuccine noodles to the pot. Using tongs, toss the fettuccine noodles continuously in the butter-water mixture for about 1 minute to coat every strand and let the sauce begin to build.
7
Remove the pot from the heat entirely. Add the freshly grated Parmesan cheese in three additions, tossing vigorously with tongs after each addition. The Parmesan cheese should melt smoothly into a glossy sauce.
8
If the sauce looks too thick or the Parmesan cheese isn't fully melting, add a splash of reserved pasta cooking water (1–2 tablespoons at a time) and toss again. Repeat until the sauce is silky, glossy, and coats the fettuccine noodles beautifully. You may use up to ½ cup more pasta cooking water total.
9
Season with freshly ground black pepper to taste. Taste for salt and adjust if needed (the Parmesan cheese is quite salty, so you may not need any).
10
Divide immediately into warm bowls. Garnish with extra Parmesan cheese and a sprinkle of fresh fresh parsley if desired. Serve right away — Alfredo waits for no one.

意大利面Alfredo

主菜30 分钟4 份中等

关于此食谱

步骤说明

1
Bring a large pot of water to a rolling boil ^[over high heat]. Add the kosher salt — the water should taste pleasantly salty, like mild seawater. This is your only chance to season the fettuccine noodles itself.
2
Add the fettuccine noodles and cook according to package directions until just al dente (usually 9–11 minutes for dried, 2–3 minutes for fresh). It should have a very slight bite — it will finish cooking in the sauce.
3
Before draining, use a ladle or measuring cups to scoop out at least 1 full cup of the starchy pasta cooking water and set it aside.
4
Drain the fettuccine noodles, but do NOT rinse it. Rinsing washes away the starch that helps the sauce cling.
5
Immediately return the empty pot (or a large skillet) to the stovetop ^[over the lowest heat setting]. Add the butter cubes and about ½ cup of the reserved pasta cooking water. Swirl and stir until the butter is melted and the mixture looks slightly creamy and emulsified.
6
Add the drained fettuccine noodles to the pot. Using tongs, toss the fettuccine noodles continuously in the butter-water mixture for about 1 minute to coat every strand and let the sauce begin to build.
7
Remove the pot from the heat entirely. Add the freshly grated Parmesan cheese in three additions, tossing vigorously with tongs after each addition. The Parmesan cheese should melt smoothly into a glossy sauce.
8
If the sauce looks too thick or the Parmesan cheese isn't fully melting, add a splash of reserved pasta cooking water (1–2 tablespoons at a time) and toss again. Repeat until the sauce is silky, glossy, and coats the fettuccine noodles beautifully. You may use up to ½ cup more pasta cooking water total.
9
Season with freshly ground black pepper to taste. Taste for salt and adjust if needed (the Parmesan cheese is quite salty, so you may not need any).
10
Divide immediately into warm bowls. Garnish with extra Parmesan cheese and a sprinkle of fresh fresh parsley if desired. Serve right away — Alfredo waits for no one.