Pasta Burro e Parmigiano
Pasta Burro e Parmigiano
Ingredients
- 480 g fettuccine
- 24 tablespoons butter, cold, cubed
- 12 handfuls Parmigiano Reggiano
- as needed salt, for the pasta water
Instructions
- 1
Bring a large pot of well-salted water to a boil.
⏱️ 5 min
- 2
Add the fettuccine to the boiling water and cook until al dente or to your desired doneness, according to package instructions.
⏱️ 8 min
- 3
While the pasta is cooking, place the cold, cubed butter into a large heatproof bowl.
⏱️ 1 min
- 4
Once the pasta is ready, drain it, reserving at least 1 cup of the hot pasta water. Immediately transfer the drained pasta to the bowl with the butter.
⏱️ 1 min
- 5
Add a ladle of hot pasta water (about 1/4 cup) to the bowl. Begin tossing the pasta vigorously with tongs or by shaking the bowl until the butter melts and emulsifies with the pasta water, creating a creamy sauce. This is the "first cream."
⏱️ 2 min
- 6
Once the butter is fully melted and emulsified, add the Parmigiano Reggiano little by little, continuing to toss constantly. The sauce will thicken and become smooth and creamy.
⏱️ 2 min
- 7
If the sauce is too thick, add more hot pasta water, 1 tablespoon at a time, while continuing to toss, until the desired consistency is achieved.
⏱️ 1 min
- 8
Plate the pasta immediately. Finish with extra Parmigiano Reggiano, if desired, and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta Burro e Parmigiano
- 480 g fettuccine
- 24 tablespoons butter, cold, cubed
- 12 handfuls Parmigiano Reggiano
- as needed salt, for the pasta water
Instructions
- 1
Bring a large pot of well-salted water to a boil.
⏱️ 5 min - 2
Add the fettuccine to the boiling water and cook until al dente or to your desired doneness, according to package instructions.
⏱️ 8 min - 3
While the pasta is cooking, place the cold, cubed butter into a large heatproof bowl.
⏱️ 1 min - 4
Once the pasta is ready, drain it, reserving at least 1 cup of the hot pasta water. Immediately transfer the drained pasta to the bowl with the butter.
⏱️ 1 min - 5
Add a ladle of hot pasta water (about 1/4 cup) to the bowl. Begin tossing the pasta vigorously with tongs or by shaking the bowl until the butter melts and emulsifies with the pasta water, creating a creamy sauce. This is the "first cream."
⏱️ 2 min - 6
Once the butter is fully melted and emulsified, add the Parmigiano Reggiano little by little, continuing to toss constantly. The sauce will thicken and become smooth and creamy.
⏱️ 2 min - 7
If the sauce is too thick, add more hot pasta water, 1 tablespoon at a time, while continuing to toss, until the desired consistency is achieved.
⏱️ 1 min - 8
Plate the pasta immediately. Finish with extra Parmigiano Reggiano, if desired, and serve hot.
⏱️ 1 min