The Food Lab: Better Home Cooking Through Science

LIGHTER FETTUCINE

ALFREDO

SERVES 4

2 ounces Pecorino Romano, grated (about 1 cup), plus
extra for serving
½ teaspoon cornstarch
4 tablespoons unsalted butter, cut into chunks
Freshly ground black pepper
½ cup heavy cream
1 pound fresh fettucine
2 tablespoons chopped fresh chives or parsley
Kosher salt

1. 
   

    Combine the cheese  with    the cornstarch  in  a   small   bowl,

   
   

   tossing to coat. Add the butter, ½ teaspoon pepper, and
   the cream. Bring a large pot of salted water to a boil.

   
   


2. Add the pasta to the boiling water and cook until al
   dente, about 1½ minutes. Drain, reserving 2 cups of the
   cooking liquid. Return the pasta to the pot and add the
   cheese mixture and 1 cup of the cooking liquid. Set over
   medium heat and cook, stirring constantly, until the sauce
   thickens and coats the pasta, about 2 minutes. Thin to the
   desired texture with more pasta cooking water. Stir in the
   herbs and season to taste with salt and more pepper.
   Serve immediately, passing extra cheese at the table.