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.
Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes.
05Reserve 1 cup pasta cooking water, then drain pasta.
06Return 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.
07Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.