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
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