Spaghetti Alfredo with Parmesan & Pepper
Discover the iconic Spaghetti Alfredo recipe, where simple ingredients meet the elegance of a creamy sauce. This quick-to-prepare dish transports you to Italy with the perfect marriage of melting Parmesan and fresh black pepper. Follow our steps for a silky sauce and perfectly al dente pasta. By mastering the temperature and using the starchy pasta water, you achieve an irresistibly smooth, clinging texture. Ideal for a romantic dinner or a gourmet evening, this homemade version is far more flavorful than any store-bought alternative. Savor the authenticity of a carefully revisited classic.
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Pros:
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- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Bring a large pot of salted water to a boil. Cook the spaghetti al dente, 1 minute less than the package instructions. Before draining, reserve a ladleful of the pasta cooking water (about 100 ml).
- 2
In a large skillet, melt the butter over very low heat until foamy. Pour in the cold cream and heat for 2 minutes over medium-low heat, until the first simmer appears at the edges.
- 3
Reduce heat to the lowest setting. Add the grated Parmesan (80g) in a fine rain while whisking vigorously for about 1 minute, until you have a smooth, glossy sauce without lumps.
- 4
Immediately stir in the teaspoon of ground black pepper into the hot sauce. Mix vigorously to release its aroma.
- 5
Add the drained spaghetti to the skillet with the sauce. Toss energetically for 1 to 2 minutes over low heat. If the sauce is too thick, loosen it with the reserved pasta water, one tablespoon at a time.
- 6
Serve immediately in warmed plates. Top with the remaining Parmesan (10g) and a generous crack of black pepper.
- Cheese: Use real, freshly grated Parmigiano-Reggiano for perfect melting and incomparable flavor.
- Temperature: Keep the heat low after adding the cheese. Boiling can cause the sauce to 'break'.
- Pasta Water: This starchy water is key for adjusting the sauce's consistency. Add it gradually.
- Pepper: Grind it at the last moment for maximum flavor and aroma.
- Serving: Pair with a rocket (arugula) salad with lemon and a glass of fresh Italian white wine (Verdicchio).
- Variations: Try it with truffle slices, prosciutto, lemon zest, or pan-seared chicken strips.
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