Four years ago we took the most incredible two week vacation to Italy. What an amazing country! The people are friendly, the history, incredible, and scenery and countryside are astounding. And the food? Well…heavenly! Especially the pasta. We took some cooking classes while there and we learned to make this Simple Pasta Alfredo. I hope you love it as much as we do!
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Tips on Cooking Pasta:
When cooking pasta there are only a few things to remember:
1. Follow pasta box cooking instructions, they usually are right on
2. Salt the water for flavor
3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion as pasta cooks
4. Stir frequently
5. If using a sauce, cook pasta until just al dente (literal translation ‘to the tooth’ meaning firm, but cooked) and then pan finish!
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Keep it Simple, or Add On!
You can keep this pasta simple, just pasta, butter, and parmesan. This makes a beautiful, simple, traditional Alfredo sauce. Or you can add in a little, pancetta, fresh or sun dried tomatoes, basil, pine nuts etc… one of the beautiful things about pasta is just about anything goes! If you would like to serve with a salad, try our Caesar Salad!
The Recipe: Simple Pasta Alfredo (Gluten Free Option)
Tips and what you need: This pasta can be served simple and ‘as is’ with just pasta water, butter and parmesan. Or include add ons like cream, pancetta, sun dried tomatoes, basil or pine nuts. You will need a good quality pot, a whisk and a microplane (for finely grating Parmesan). I use Jovial Gluten Free Pasta. It’s the best!
Simple Pasta Alfredo
Yield 2 servings
A simple Pasta Alfredo that you can leave as is, or add on pancetta, basil, pine nuts etc...
9 ounces pasta (I used tagliatelle but you can use fettuccine or even spaghetti)
3 Tablespoons butter
2/3 cup finely grated Parmesan
sea salt and pepper to taste
Add ons, if desired:
pancetta, cooked and chopped
fresh or sun dried tomatoes
Fresh chopped basil
Peas and/or baby kale
Pine Nuts, walnuts, or even pistachios
Bring a large pot of salted water to boil (make sure to use plenty of water as we will be using it to make sauce)
While water heats, prep all ingredients (including add ons if using)
When water is boiling add pasta, stirring frequently and cook until just al dente (firm but cooked, usually 1 minute short of the package instructions)
When pasta is 4 minutes away from being done: scoop 1 cup pasta water out of pot
Place 3/4 cup pasta water into a pan on high heat and bring to a simmer (reserve the last 1/4 cup for thinning)
Add butter one tablespoon at a time, whisking constantly, allowing each addition to melt before adding the next
Add in Parmesan slowly, again whisking constantly, allowing to completely melt before adding more. This will make your Alfredo sauce. Whisk in a couple pinches of sea salt and a few turns of freshly ground pepper.
When pasta is ready, strain and then add pasta to pan with sauce, tossing until pasta is covered in sauce. If sauce is too thick you can thin with reserved pasta sauce, adding a little at a time until desired consistency is achieved.
Leave as is, or garnish with any of the add ons mentioned above if desired
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