The luxury of Italian simplicity: pasta coated in melted butter and a cloud of Parmesan, bound into a silky emulsion with the cooking water.
Ingredients
- 400 g Fresh tagliatelle
- 80 g Unsalted butter
- 100 g Parmigiano Reggiano
- to taste Coarse salt
- to taste Black peppercorns
Method
- Bring a large pot of water to a boil, then salt generously to obtain water as salty as the sea.
- Finely grate the Parmesan to achieve a powdery texture that will melt easily.
- Plunge the pasta into the boiling water and cook according to the package directions, aiming for an al dente texture.
- Just before draining the pasta, ladle out some starch-rich cooking water and reserve it.
- In a wide skillet, melt the butter over low heat until it becomes frothy and releases a nutty aroma.
- Add the drained pasta directly to the skillet with the melted butter and toss to coat well.
- Stir in the grated Parmesan and a little of the reserved cooking water, then mix vigorously to create a silky, creamy emulsion.
- Gradually add a little more cooking water if necessary until you achieve a coating sauce that clings to the pasta.
- Season with freshly ground black pepper, taste, and adjust the seasoning if needed.
- Serve immediately in warm bowls, optionally dusted with an extra veil of Parmesan.
Nutrition
Per serving
- Energy
- 532.4 kcal
- Protein
- 19.48 g
- Carbohydrate
- 51.34 g
- Fat
- 26.97 g
- Fibre
- 2.62 g
- Calcium
- 6.87 mg
- Iron
- 0.09 mg
- Magnesium
- 3.88 mg
