“It's a shame that alfredo is, for most people an occasional indulgence. Now, with this recipe cutting gobs of fat and cheese, it makes a great candidate for weeknight cooking. You'll be surprised that the trick is using a butter and flour roux to provide the same mouth feel as thickened heavy cream. To help speed up this recipe, prepare the sauce while bringing the water to a boil.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Bring 4 quarts of water to a boil in a large pot over high heat. I sometimes use a ladle, fill each of four serving bowls with about 1/2 boiling water and set aside.
  2. Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.
  3. Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
  4. Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes.
  5. Reserve 1 cup pasta cooking water, then drain pasta.
  6. Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.
  7. Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.

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