Colu Henry's No-Cream Fusilli Alfredo

By lorik

Ingredients

• Kosher salt
• 3/4 pound fusilli pasta
• 8 tablespoons (1 stick) unsalted butter, cut into a few pieces
• 3/4 cup finely grated Parmesan cheese (but not Microplaned), plus more for serving
• Freshly ground black pepper

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions. Reserving 1½ cups of the pasta cooking liquid, drain the pasta and let sit in a colander while you prepare the sauce. (I know I usually don’t drain the pasta, but in this one case I make an exception because it’s Carla’s recipe and I trust her implicitly when it comes to cooking.)

Return the pasta pot to medium heat and add the pasta cooking liquid. When it comes to a simmer, gradually whisk the butter into the pasta water, one piece at a time, waiting until one piece melts before adding another. Once you’ve added all of the butter, the sauce should look creamy and glossy, not greasy and broken. (It will seem pretty thin, and you might worry that it is too loose, but fear not.)

Gradually whisk in the Parmesan, adding it by the handful and making sure it has melted before adding more. Return the pasta to the pot and toss rapidly until all the noodles are coated and the sauce has thickened somewhat.

Plate in bowls topped with a few grinds of black pepper and more Parmesan cheese, if desired.