意大利面Alfredo
Main30 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.
