World's Best Buttered Noodles

Serves 1
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Directions

  1. 1Cook the pasta for 2 minutes less than the suggested al dente cooking time.
  2. 2Cook the pasta for 2 minutes less than the suggested al dente cooking time.
  3. 3Cook the pasta for 2 minutes less than the suggested al dente cooking time.
  4. 4Add the cooked pasta to a pan over low heat.
  5. 5Add the cooked pasta to a pan over low heat.
  6. 6Add the cooked pasta to a pan over low heat.
  7. 7Add cold butter and toss until the butter is fully melted.
  8. 8Add cold butter and toss until the butter is fully melted.
  9. 9Add cold butter and toss until the butter is fully melted.
  10. 10Turn off the heat.
  11. 11Turn off the heat.
  12. 12Turn off the heat.
  13. 13Add the grated Parmigiano Reggiano to the pasta.
  14. 14Add the grated Parmigiano Reggiano to the pasta.
  15. 15Add the grated Parmigiano Reggiano to the pasta.
  16. 16Add a ladle of pasta water to the pasta.
  17. 17Add a ladle of pasta water to the pasta.
  18. 18Add a ladle of pasta water to the pasta.
  19. 19Toss until fully emulsified.
  20. 20Toss until fully emulsified.
  21. 21Toss until fully emulsified.
  22. 22Serve the pasta, optionally with more grated Parmesan on top.
  23. 23Serve the pasta, optionally with more grated Parmesan on top.
  24. 24Serve the pasta, optionally with more grated Parmesan on top.

Ingredients

  • 35 g French butter
  • 35 g French butter
  • 35 g French butter
  • 35 g finely grated Parmigiano Reggiano
  • 35 g finely grated Parmigiano Reggiano
  • 35 g finely grated Parmigiano Reggiano
  • 150 g Maccheroni
  • 150 g Maccheroni
  • 150 g Maccheroni
  • pasta water
  • pasta water
  • pasta water

Equipment

panmicroplane

Tips

  • Use high-fat, cultured, demi-sel (slightly salted) French butter for better flavor.
  • Choose Maccheroni pasta cut with a bronze die for a rougher surface that holds sauce better and releases more starch.
  • Cook the pasta pre-al dente, about 2 minutes less than the package suggests.
  • Use Parmigiano Reggiano aged for 24 months.
  • Grate the cheese finely with a microplane so it melts easily.
  • Use a pan with high, curved walls to help with tossing and emulsifying the sauce.