Capellini Alfredo

Serves 2

2 L water
20 g kosher salt
30 g butter
175 g capellini
30 g Parm-Reg, grated

Heat the water and salt in a large pan over high heat. Melt the butter over medium heat in a pan large enough to fit the pasta. Cook the pasta for two minutes then transfer to the pan with the butter. Reserve 400 ml pasta water, (though you’ll likely only need 200 ml). Add a splash of water and a third of the cheese to the pan and stir to combine. Repeat until all the cheese is added and the sauce is the desired consistency. Lean on the drier side to make it more authentic.* There shouldn’t be extra sauce in the bowl when you finish eating.

*Alfredo is not a traditional pasta dish in Italy. It’s American. So when I say “authentic,” I mean “how an Italian would make this if they had a gun to their head.