World's Best Buttered Noodles

Serves 1
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Directions

  1. 1Cook the Maccheroni pasta pre-al dente, which means cooking it for two minutes less than the recommended time on the package.
  2. 2Cook the Maccheroni pasta pre-al dente, which means cooking it for two minutes less than the recommended time on the package.
  3. 3Cook the Maccheroni pasta pre-al dente, which means cooking it for two minutes less than the recommended time on the package.
  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 to the pasta and toss until the butter is fully melted.
  8. 8Add cold butter to the pasta and toss until the butter is fully melted.
  9. 9Add cold butter to the pasta 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 finely grated Parmigiano Reggiano cheese and a ladle of pasta water to the pan.
  14. 14Add the finely grated Parmigiano Reggiano cheese and a ladle of pasta water to the pan.
  15. 15Add the finely grated Parmigiano Reggiano cheese and a ladle of pasta water to the pan.
  16. 16Toss until the sauce is fully emulsified and coats the noodles.
  17. 17Toss until the sauce is fully emulsified and coats the noodles.
  18. 18Toss until the sauce is fully emulsified and coats the noodles.
  19. 19Serve the buttered noodles with additional grated Parmesan on top.
  20. 20Serve the buttered noodles with additional grated Parmesan on top.
  21. 21Serve the buttered noodles with additional grated Parmesan on top.

Ingredients

  • 35 g cold French butter
  • 35 g cold French butter
  • 35 g cold 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
  • 1 ladle pasta water
  • 1 ladle pasta water
  • 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.
World's Best Buttered Noodles | Clip Recipe