Pasta al burro (Pasta Alfredo)
If you are expecting a bowl of pasta swimming (better described as drowning) in a thick cream sauce, this is not the recipe for you! Pasta al Alfredo is really an unknown dish in Italy. The North American concoction does not align with the fundamentals of authentic Italian cuisine. Actually, nothing about it resembles the authentic original dish which never includes cream, cream cheese, flour, eggs, or milk. Are you gasping? Feeling betrayed? Remember that Italian cuisine is revered for its simplicity and quality ingredients. It rarely relies on elaborate and laborious techniques. Pasta al burro, its proper name, is one of the best representations of true Italian food. With only 3 ingredients, you will be enjoying a dish that many people pay top dollar at authentic Italian restaurants. With these simple instructions, you will take delight in learning how to emulsify Parmigiano Reggiano cheese, butter, and starchy pasta water to re-create an elegant and deeply satisfying pasta al burro. Actually, you are about to have your bubble burst because once you realize how easy it is to make this pasta at home, you will not be able to reckon with the formidable prices at a restaurant. Then again, go ahead. Order it at a restaurant and if it's done properly, then you can take pride in knowing its roots and technique.
Check out this recipe