Serves 1
Directions
- 1Cook the Maccheroni pasta pre-al dente, which means cooking it for two minutes less than the recommended time on the package.
- 2Add the cooked pasta to a pan over low heat.
- 3Add cold butter to the pasta and toss until the butter is fully melted.
- 4Turn off the heat.
- 5Add the finely grated Parmigiano Reggiano cheese and a ladle of pasta water to the pan.
- 6Toss until the sauce is fully emulsified and coats the noodles.
- 7Serve the buttered noodles with additional grated Parmesan on top.
Ingredients
- 35 g cold French butter
- 35 g finely grated Parmigiano Reggiano
- 150 g Maccheroni
- 1 ladle pasta water
Equipment
pan with high wallsmicroplanestrainer
Tips
- Use French butter (high-fat, cultured, demi-sel/slightly salted).
- Use bronze die-cut pasta for a rough surface that releases more starch and clings better to sauce.
- Cook pasta pre-al dente (2 minutes less than package instructions).
- Grate Parmesan really fine for easy melting into the butter.
- Use a pan with high, curved walls to help in tossing and creating the emulsion.
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