Instructions:
- Cook your chosen pasta according to package directions until perfectly al dente. Crucially, reserve at least 1 cup of the starchy cooking water before draining.
- Place a medium, heavy-bottomed saucepan over medium-low heat. Add the cubed butter and melt gently until just foaming. Do not allow the butter to brown.
- Slowly pour in the heavy cream while constantly whisking the melted butter.
- Increase heat slightly to medium-low. Bring the mixture just to a gentle simmer—tiny bubbles around the edges. Do not boil vigorously. Reduce heat immediately if it gets too hot.
- Remove the pan completely from the heat source. Gradually whisk in the grated Parmigiano-Reggiano, a handful at a time, until the cheese is fully melted and incorporated, creating a smooth base.
- If the sauce seems too thick, add the reserved pasta water, 1 tablespoon at a time, whisking constantly until the sauce reaches a flowing, glossy consistency.
- Stir in the black pepper and taste for saltiness. Adjust seasoning if necessary, remembering the cheese adds significant salt.
- Toss immediately with your drained, hot pasta. Serve the Alfredo Sauce at once.