making 'traditional' alfredo!

last time i made this (traditional, no cream alfredo) at home it came out absolutely perfectly, so i thought i'd make it again and document the process this time. http://ift.tt/2j6JTQ9

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more in-depth steps with comments are in the album, but here's the basic recipe if you don't want to go through the whole album!

one things is very important: you absolutely NEED to use good cheese!

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Ingredients:

pasta

good butter

good cheese (there's more notes on cheese in the album!)

salt

pepper

(optional and not traditional i'm pretty sure: garlic)

Steps:

• boil enough water to cover your pasta by a couple of inches.
• once it is boiling, add salt and pasta. stir
• meanwhile, grate your cheese (about a cup of finely grated (microplane preferable, or the fine rasp part of a box grater) cheese per serving)
• in a separate bowl, put about 2 or 2.5 tablespoons of butter per serving, some black pepper (and optional garlic).
• once the pasta is basically done, add a couple (2 or so) tablespoons of the pasta water to the butter/pepper to it starts to melt.
• then add the pasta, reserving a bit of the water.
• add a small amount of the cheese and stir until it's melted, continuing this until there's no more cheese. if it gets too thick you can add a little splash of the reserved water, you don't need a lot, just a tablespoon or so!
• pour in a new bowl, and top with some more pepper and cheese, and voila!!
• 'traditional' alfredo C:

Submitted January 08, 2017 at 03:20PM by Pitta_ http://ift.tt/2i7K1jV