Pasta Burro e Parmigiano (For Americans: “Alfredo”)

Last updated: December 20, 2025

Serves 2

Ingredients

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

Directions

2 L water
20 g kosher salt

Heat the water and salt in a large pan over high heat.

175 g capellini

Add the pasta to the water, and cook for 2 minutes less than whatever the al dente time is. Transfer to another pan large enough to toss the pasta and turn the heat to medium. Reserve 350 ml (about a cup and a half) of the pasta water, though you’ll likely only need 200 ml.

30 g really good French butter
30 g Parm-Reg, grated
Reserved pasta water

Add the butter and toss to create the sauce. Remove the pan from the heat and give it a minute to cool down before adding the cheese. If you add the cheese while the pan’s too hot, it’ll turn into glue. Add the cheese and a splash of the reserved water and stir or toss to combine. The sauce should be fairly thick, thick enough that there shouldn’t be extra sauce in the bowl when you finish eating. Almost all of it should stick to the noodles.