Interstitial Cystitis Friendly Classic Alfredo Sauce
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Learn more →Ingredients
4 servings
- 8 oz fettuccine
- 1 tsp kosher salt, plus more for pasta water
- 6 tbsp unsalted butter, cut into 6 pieces
- 3 oz parmigiano-reggiano, finely grated (about 1 ½ cups loosely packed)
- ¼ tsp freshly ground black pepper, plus more to taste
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Instructions
- 1
Bring a large pot of water to a boil over high heat. Salt generously — the water should taste pleasantly salty. Add the fettuccine and cook, stirring occasionally, until al dente, tender with a slight resistance at the center, about 1–2 minutes less than the package directions.
- 2
Before draining, use a ladle to scoop out at least 1 1/2 cups of pasta cooking water and set it aside. Drain the pasta, reserving the water.
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