Instead of using cream, you use the pasta water and the Parmesan cheese and like black pepper, and that's it.

It's not going to get as creamy as your regular Alfredo sauce, but you can reheat it without it separating and being disgusting.

So you make the Parmesan and the pasta water separate?

Uh, so you make the pasta water, I actually don't remember the process at all.

I can't see myself doing it. What am I doing with the Parmesan?

I don't remember. Uh, close the video.

Are you mixing it into the pasta water?

No, because you fold in the cheese.

You fold it in.

It's as fold. You fold in the cheese.

It's shit's creak. David, I can't do everything for you.

The mom didn't know how to fold in the cheese.

It was in her recipe and he didn't understand what it meant.

And she couldn't explain it to him.

It was very passive-aggressive conversation about it.

You gotta look it up.

Just like this recipe, because it's not coming out of my mouth.

I can see two pots. I can see pasta happening over here.

I can see not sauce over here.

We do not have a future in some kind of cooking podcast.

I feel like you can only have one pot because you have to cook the pasta first

in order to get the pasta water.

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