Pasta with Butter and Parmigiano
Pasta with Butter and Parmigiano
Ingredients
- 1 pound spaghetti
- 1/2 stick unsalted butter
- 1 cup Parmigiano cheese, freshly grated, plus more for garnish
- 1 tablespoon salt, or as needed for pasta water
- as needed pasta water
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat.
⏱️ 5 min
- 2
Once boiling, add 1 tablespoon of salt to the water. Add the 1 pound of spaghetti to the pot, stirring occasionally to prevent sticking.
⏱️ 1 min
- 3
Cook the pasta according to package directions until it is al dente (firm to the bite). Before draining, reserve at least 1 1/2 cups of the starchy pasta water.
⏱️ 8 min
- 4
While the pasta is cooking, melt the 1/2 stick of unsalted butter in a large skillet or pan over medium-low heat.
⏱️ 2 min
- 5
Once the butter is fully melted, remove the pan from the heat. Add 1 cup of freshly grated Parmigiano cheese to the pan.
⏱️ 1 min
- 6
Add one ladle (about 1/2 cup) of the reserved pasta water to the pan with the butter and cheese. Stir vigorously with a whisk or spoon to combine thoroughly, creating a smooth, emulsified sauce.
⏱️ 1 min
- 7
Using tongs, transfer the cooked spaghetti directly from the pot to the pan with the sauce. Do not drain the pasta completely; the residual water clinging to the noodles will help the sauce.
⏱️ 1 min - 8
Return the pan to low heat. Add more reserved pasta water, a little at a time (1/4 to 1/2 cup increments), stirring continuously and tossing the pasta until it is evenly coated and the sauce reaches a creamy, desired consistency. This process helps the cheese and butter emulsify and cling to the pasta.
⏱️ 3 min
- 9
Serve immediately, garnished with an additional sprinkle of fresh grated Parmigiano cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta with Butter and Parmigiano
- 1 pound spaghetti
- 1/2 stick unsalted butter
- 1 cup Parmigiano cheese, freshly grated, plus more for garnish
- 1 tablespoon salt, or as needed for pasta water
- as needed pasta water
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat.
⏱️ 5 min - 2
Once boiling, add 1 tablespoon of salt to the water. Add the 1 pound of spaghetti to the pot, stirring occasionally to prevent sticking.
⏱️ 1 min - 3
Cook the pasta according to package directions until it is al dente (firm to the bite). Before draining, reserve at least 1 1/2 cups of the starchy pasta water.
⏱️ 8 min - 4
While the pasta is cooking, melt the 1/2 stick of unsalted butter in a large skillet or pan over medium-low heat.
⏱️ 2 min - 5
Once the butter is fully melted, remove the pan from the heat. Add 1 cup of freshly grated Parmigiano cheese to the pan.
⏱️ 1 min - 6
Add one ladle (about 1/2 cup) of the reserved pasta water to the pan with the butter and cheese. Stir vigorously with a whisk or spoon to combine thoroughly, creating a smooth, emulsified sauce.
⏱️ 1 min - 7
Using tongs, transfer the cooked spaghetti directly from the pot to the pan with the sauce. Do not drain the pasta completely; the residual water clinging to the noodles will help the sauce.
⏱️ 1 min - 8
Return the pan to low heat. Add more reserved pasta water, a little at a time (1/4 to 1/2 cup increments), stirring continuously and tossing the pasta until it is evenly coated and the sauce reaches a creamy, desired consistency. This process helps the cheese and butter emulsify and cling to the pasta.
⏱️ 3 min - 9
Serve immediately, garnished with an additional sprinkle of fresh grated Parmigiano cheese if desired.
⏱️ 1 min