Serves 1
Directions
- 1Cook pasta for 2 minutes less than suggested al-dente cooking time.
- 2Add the cooked pasta to a pan over low heat.
- 3Add cold butter and toss until the butter is melted.
- 4Turn off the heat.
- 5Add the cheese and a ladle of pasta water.
- 6Toss until fully emulsified.
- 7Serve with more grated Parmesan.
Ingredients
- 35 g cold French butter (cultured, demi-sel, 82% butterfat)
- 35 g finely grated Parmigiano Reggiano (24 months)
- 150 g Maccheroni (bronze die cut)
- 1 ladle pasta water
Equipment
pan with high wallsmicroplane
Related recipes
High Protein Alfredo
Italian · Dinner
Creamy Boursin Orzo Chicken Bake
Italian · Dinner
Mortadella Skewer Sandwich
Italian · Dinner
Lazy Girl Lasagna
Italian · Dinner
Viral Lazy Girl Lasagna
Italian · Dinner
Juicy Chicken and Zucchini Casserole
Italian · Dinner
Sausage Pasta alla Norma
Italian · Dinner
One-Pan Mini Meatball Pasta with Vodka Sauce
Italian · Dinner
Fettuccine Alfredo
Italian · Dinner
Single Serve Baked Feta Pasta
Italian · Dinner
Mosselen alla Tarantina
Italian · Dinner
Polpette di pollo con salsa ai mirtilli
Italian · Dinner