This Alfredo Pasta recipe proves how little you need to create something extraordinary. You will witness butter, Pecorino Romano, and pasta water transform into a sauce that looks almost impossible for how simple it is. The key to the magic is emulsifying. As you toss the fettuccine, the starch in the pasta water binds with the melted butter and cheese, creating a smooth, glossy coating that clings to every strand of pasta. It’s quick, indulgent, and true to Roman tradition, the original recipe with no heavy cream, no extras. The whole dish comes together in the time it takes to boil your pasta, making it the perfect lazy night dinner when you want something restaurant-worthy, without the effort.