Serves 1
Directions
- 1Cook the pasta for 2 minutes less than the suggested al dente cooking time.
- 2Add the cooked pasta to a pan over low heat.
- 3Add cold butter and toss until the butter is fully melted.
- 4Turn off the heat.
- 5Add the grated Parmigiano Reggiano to the pasta.
- 6Add a ladle of pasta water to the pasta.
- 7Toss until fully emulsified.
- 8Serve the pasta, optionally with more grated Parmesan on top.
Ingredients
- 35 g French butter
- 35 g finely grated Parmigiano Reggiano
- 150 g Maccheroni
- 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.
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