Creamy fettuccine without heavy cream or flour is velvety good but requires careful heat management. Too much heat can cause the cheese to clump, but patience will yield a traditional Alfredo sauce.
1/2 lb fettuccine
1/4 cup butter
1/4 - 1/2 cup pasta water
1/2 cup freshly shredded parmesan
So there are two ways to go here to achieve a smooth sauce. One - mixing everything in a metal bowl, or two - making it in a pot. For the first method, boil the fettuccine. Place room temperature cubes of butter in a large metal bowl. When pasta is cooked use tongs to remove it from the water (do not drain) and add it to the bowl. Stir well to melt butter then add 1/4 cup of pasta water. When the bowl is just warm to the touch start adding small amounts of parmesan always stirring well between additions. Add more lukewarm pasta water if you want to thin the sauce. Method two. Again boil the fettuccine. In a saucepan, melt the butter then remove pan from heat, allow to cool to lukewarm then add a small amount of pasta water. Stir in undrained fettuccine. Stir quickly to allow it to cool to lukewarm before adding small amounts of parmesan, stirring well between additions. If clumps do start to appear stir vigorously until smooth. While simple in appearance, Alfredo can be tricky to make but well worth the effort. Good luck. Serve as is or with more parmesan, black pepper or a protein like grilled shrimp or chicken breast. Serves 2
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