Ingredients
1 serving of tagliatelle (around 3.5 oz)
1 tbsp Parmigiano-Reggiano cheese
1 tbsp butter
Directions
1. Boil the pasta
2. Move pasta from the pan/pot (tongs work best) to a plate or bowl; don’t drain the water
3. Mix pasta with the butter until melted
4. Add cheese and mix until well-combined
5. If it ends up too dry, add a spoonful or two of the pasta water
Useless Information and a Photo
Not my usual fare, since high-carb foods and I don’t play well. A recipe video reminded me that the original alfredo sauce recipe had no cream or other spices. It’s really intended as a quick meal for one or two people, no leftovers, and cream or additional things would just complicate it.
I’m not one to bag on the creamy Americanized sauce. I avidly partake in heavy whipping cream all the time, for whatever I can use it for. The American sauce is simply a different version, and I think that’s how food ideas traveling across the globe work. Let’s just agree that there wouldn’t be any grousing about grumping from foodie types if the names were different.
I don’t think alfredo sauce is particular to fettucine for a practical reason. It just became a tradition somewhere along the line. Tagliatelle is close to fettucine in shape and substance, so I couldn’t say if there’s a difference in the sauce experience between the two.
This was my first time making it, and I’d brag about these results but there’s no talent required with a three ingredient recipe. Just a watchful eye. I ate this in about half a minute.
