Pasta al Burro e Parmigiano: A Taste of Italian Simplicity

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Pasta al Burro e Parmigiano

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Pasta strainer
• Mixing bowl
• Cheese grater

Ingredients

  

• Ingredients:
• 400 g 14 oz spaghetti or fettuccine
• 100 g 3.5 oz unsalted high-quality butter
• 120 g 4 oz freshly grated Parmigiano-Reggiano cheese
• Salt to taste
• Freshly ground black pepper optional

Instructions

 

• Step-by-Step Method:
• Prepare the Pasta
• Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (check package instructions for timing). Reserve 1 cup of pasta water before draining.
• Melt the Butter
• In a large mixing bowl, add the butter. Pour a few tablespoons of the hot reserved pasta water over it to melt it into a creamy consistency.
• Combine
• Toss the drained pasta into the butter. Add half of the Parmigiano-Reggiano and a splash of pasta water. Mix vigorously to coat every strand, creating a creamy sauce. Add more pasta water, a little at a time, to reach your desired consistency.
• Finish with Cheese
• Add the remaining Parmigiano-Reggiano and continue to mix until smooth. Adjust seasoning with salt and optional black pepper.
• Serve Immediately
• Plate the pasta while hot and garnish with extra cheese if desired.
• Variations & Tips:
• Variations:
• Add a pinch of nutmeg for a slightly nutty flavor.
• Incorporate sautéed mushrooms or peas for texture and variety.
• Replace butter with olive oil for a lighter version.
• Dietary Substitutions:
• For a dairy-free version, use vegan butter and a plant-based cheese alternative.
• Gluten-free pasta works well for those avoiding gluten.
• Tips:
• Use the highest quality butter and cheese for the best flavor.
• Work quickly to keep the pasta hot for optimal sauce emulsification.

Keyword Pasta al Burro e Parmigiano

Pasta al Burro e Parmigiano is a quintessential dish that embodies Italian culinary philosophy, simple ingredients transformed into something extraordinary. Originating from central Italy, this dish relies on high-quality butter, Parmigiano-Reggiano, and perfectly cooked pasta to create a comforting meal that’s both elegant and easy to prepare. Let me show you how I make this classic recipe, drawing from my own personal experience to ensure success every time.

What to Expect:

A perfectly creamy, buttery pasta that highlights the nutty, savory qualities of Parmigiano-Reggiano. The dish feels rich yet light, with the right balance of salty and buttery flavors.

Recipe Details:

• Cuisine: Italian
• Course: Main
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4
• Calories: ~450 per serving
• Cost of Ingredients: $8–12, depending on the quality of butter and cheese

Equipment Needed:

• Large pot
• Pasta strainer
• Mixing bowl
• Cheese grater
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta al Burro e Parmigiano  now.

Ingredients:

• 400g (14 oz) spaghetti or fettuccine
• 100g (3.5 oz) unsalted high-quality butter
• 120g (4 oz) freshly grated Parmigiano-Reggiano cheese
• Salt, to taste
• Freshly ground black pepper (optional)
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta al Burro e Parmigiano  now.

Step-by-Step Method:

1. Prepare the Pasta
   Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (check package instructions for timing). Reserve 1 cup of pasta water before draining.
2. Melt the Butter
   In a large mixing bowl, add the butter. Pour a few tablespoons of the hot reserved pasta water over it to melt it into a creamy consistency.
3. Combine
   Toss the drained pasta into the butter. Add half of the Parmigiano-Reggiano and a splash of pasta water. Mix vigorously to coat every strand, creating a creamy sauce. Add more pasta water, a little at a time, to reach your desired consistency.
4. Finish with Cheese
   Add the remaining Parmigiano-Reggiano and continue to mix until smooth. Adjust seasoning with salt and optional black pepper.
5. Serve Immediately
   Plate the pasta while hot and garnish with extra cheese if desired.

Variations & Tips:

• Variations:
  • Add a pinch of nutmeg for a slightly nutty flavor.
  • Incorporate sautéed mushrooms or peas for texture and variety.
  • Replace butter with olive oil for a lighter version.
• Dietary Substitutions:
  • For a dairy-free version, use vegan butter and a plant-based cheese alternative.
  • Gluten-free pasta works well for those avoiding gluten.
• Tips:
  • Use the highest quality butter and cheese for the best flavor.
  • Work quickly to keep the pasta hot for optimal sauce emulsification.
  • > Go get the must-have equipment and ingredients for creating a Savory  #Pasta al Burro e Parmigiano  now.

Nutritional Information (Per Serving):

• Calories: ~450
• Protein: 15g
• Carbohydrates: 50g
• Fat: 20g
• Fiber: 2g

Closing Note:

I hope this guide has made Pasta al Burro e Parmigiano feel approachable and inspired you to try this timeless Italian dish. Have you tried it before? Does this seem less daunting now? Please be honest and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to share your thoughts!