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A creamy pasta dish is delicious in theory, but it’s gotta stick the landing, and that can be easier said than done. Gloppy, lumpy sauce? No thanks. This recipe for 50/50 buttered noodles and greens, from Ali Slagle’s new cookbook, I Dream of Dinner, offers a silky cream sauce without a drop heavy cream involved, and no gloppiness.
The secret is in the starchy pasta water. When combined with Parmesan cheese and butter, it creates a luscious sauce that clings to the noodles without turning gummy or clumpy. Congrats are in order—you just made Alfredo the Italian way.
Reprinted from I Dream of Dinner. Copyright © 2022 by Alexandra Slagle. Photographs copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random House.
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