Lighter Fettuccine Alfredo (Food Lab)
2 ounces Pecorino Romano, grated (about 1 cup), plus extra for serving
½ teaspoon cornstarch
4 tablespoons unsalted butter, cut into chunks
Freshly ground black pepper
½ cup heavy cream
1 pound fresh fettuccine
1 cup of cooking liquid
2 tablespoons chopped fresh chives or parsley
Combine the cheese with the cornstarch in a small bowl, tossing to coat. Add the butter, 2 teaspoon pepper, and the cream.
Bring a large pot of salted water to a boil.
2. Add the pasta to the boiling water and cook until al dente, about 1½ minutes. Drain, reserving 2 cups of the cooking liquidReturn the pasta to the pot and add the cheese mixture and 1 cup of the cooking liquid. Set over medium heat and cook, stirring constantly, until the sauce thickens and coats the pasta, about 2 minutes. Thin to the desired texture with more pasta cooking water. Stir in the herbs and season to taste with salt and more pepper. Serve immediately, passing extra cheese at the table."
This recipe received from Reddit user because I packed food lab for the move.