World’s Best Buttered Noodles (Burro e Parmigiano)

Ingredients

• 150 g Maccheroni pasta (bronze die cut)
• 35 g French butter (cold, cultured, demi-sel, 82% butterfat)
• 35 g Parmigiano Reggiano (finely grated, aged 24 months)
• 1 ladle Pasta water (reserved from cooking the pasta)
• Additional Parmigiano Reggiano (for serving)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the maccheroni for 2 minutes less than the suggested al-dente cooking time on the package to ensure it remains firm.

2. 2

   Drain the pasta, reserving at least one ladle of the starchy pasta water.

3. 3

   Add the undercooked pasta to a pan over low heat.

4. 4

   Add the cold French butter to the pan and toss constantly just until the butter is fully melted and coating the noodles.

5. 5

   Remove the pan from the heat entirely.

6. 6

   Add the finely grated Parmigiano Reggiano and a ladle of the reserved pasta water to the pan.

7. 7

   Toss or whisk vigorously until the cheese and water emulsify into a smooth, creamy sauce.

8. 8

   Serve immediately with an extra sprinkle of grated Parmesan on top.

Notes

The quality of ingredients is paramount for this dish. Use bronze-die cut pasta as the rough surface releases more starch to help the sauce cling. Grating the cheese finely with a microplane ensures it melts quickly without clumping.

Nutrition per serving

• main
• pasta
• vegetarian
• butter
• comfort food
• copycat
• quick meal