Imported from the web
Theo James’s Burro e Parmigiano
A simple Northern Italian pasta dish made with fresh tagliatelle, dark chicken stock, butter, and aged Parmigiano Reggiano. The pasta is finished in the reduced stock and emulsified with butter, cheese, and lemon for a creamy, glossy sauce.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- Salt (For the pasta water and seasoning, to taste)
- 1 cup Dark chicken stock (Preferably homemade; dark or brown chicken stock made by roasting chicken bones and often aromatics until deeply browned before simmering)
- 9 tbsp Unsalted European-style butter (Divided; this is the combined amount of ½ cup plus 1 tablespoon)
- 10.5 oz Fresh tagliatelle
- 2 oz Parmigiano Reggiano (Freshly grated, preferably aged 30 months; plus more for serving)
- 0.5 Lemon (For juice)
Steps
- 1
Bring a medium pot of salted water to a boil.
- 2
Place the chicken stock in a large sauté pan or skillet. Add a bit of the butter and bring the stock to a simmer over medium-high heat. Reduce the heat to maintain a simmer.
- 3
Add the tagliatelle to the pot of boiling water and cook until barely al dente, 2 to 3 minutes depending on the pasta’s thickness.
- 4
Using tongs, transfer the tagliatelle to the pan with the chicken stock and butter. Simmer until the liquid has reduced by about half, 3 to 5 minutes. Remove the pan from the heat.
- 5
Add the remaining butter and a pinch of salt, then toss to coat the pasta.
- 6
While stirring vigorously, very gradually incorporate the grated Parmigiano Reggiano until the sauce reaches the desired consistency. The pasta should be coated in a creamy, glossy sauce. If the pasta becomes too dry, add a bit of the pasta cooking water.
- 7
Add a squeeze of lemon juice and toss again.
- 8
Taste the pasta and add another squeeze of lemon and a pinch of salt as needed.
- 9
Divide the pasta among plates and serve with a sprinkle of additional Parmesan on top.
Notes
The recipe emphasizes using high-quality ingredients and cooking by feel rather than adhering rigidly to exact measurements. A full-flavored dark chicken stock is especially important. Yield is 2 main-dish servings or 4 appetizer servings.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →