Strozzapretti Alfredo Recipe

Boil water and cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz strozapreti and cook according to package directions until al dente, usually 2–4 minutes for fresh pasta or 8–10 minutes for dried. Reserve 1 cup of the pasta cooking water and then drain the pasta, keeping it slightly wet.

Melt butter and warm cream

In a large wide sauté pan over medium-low heat, add 4 tablespoons unsalted butter. Once the butter has melted and begins to foam but not brown (about 1–2 minutes), add 1 cup heavy cream and stir gently to combine. Warm the cream until it just begins to steam — do not boil — about 2–3 minutes.

Incorporate mascarpone

Reduce heat to low. Add 3 ounces mascarpone to the cream/butter mixture in small spoonfuls, stirring after each addition until fully melted and smooth. This will slightly thicken and enrich the sauce.

Finish with Parmigiano-Reggiano

Remove the pan from direct heat (or keep on the lowest setting). Gradually add 1 cup finely grated Parmigiano-Reggiano, stirring continuously so the cheese melts evenly into the cream. If the sauce is too thick, add reserved pasta water a few tablespoons at a time (up to 1 cup) until you reach a silky, clingy consistency that will coat the strozapreti.

Season

Season the sauce with 1 teaspoon freshly ground black pepper and taste for salt. Add salt to taste if needed — remember Parmigiano-Reggiano is salty, so add sparingly. Keep sauce warm on the lowest heat.

Toss pasta with sauce

Add the drained strozapreti directly to the pan with the sauce. Toss gently and continuously for 1–2 minutes so the pasta finishes cooking in the sauce and each piece is well coated. If the sauce thickens too much, add a splash of reserved pasta water to loosen and achieve a glossy finish.

Serve

Divide the strozzapreti alfredo among warm plates or bowls. Sprinkle with additional grated Parmigiano-Reggiano if desired and garnish with 2 tablespoons finely chopped fresh parsley. Serve immediately.