I’ve been trying to make authentic Alfredo sauce using this recipe. I’m normally pretty good with sauces, but this one is eluding me.
I simmer the pasta water and melt the butter, and everything emulsifiers fine, but as soon as I add the Parmesano-Reggiano I end up with a gooey mess that sticks to the whisk and the bottom of the pan.
I’ve tried freshly grated cheese, cheese grated by the store and several different brands of cheese same result each time.
Am I just doing something wrong in my process?