dinner · everyday
Burro e Parmigiano (Roman buttered noodles)
Just three ingredients done perfectly: fresh pasta emulsified with excellent butter, pasta water and aged Parmigiano Reggiano into a glossy, creamy sauce.
- Time
- 20min
- Steps
- 4
Ingredients
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Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Bring a pot of lightly salted water to a boil; keep the water less salty than usual since the cheese is salty.
-
2
Put the butter in a wide pan with a ladle of pasta water and swirl over low heat into a creamy emulsion.
-
3
Cook the pasta 1-2 minutes and transfer straight into the pan.
-
4
Off the heat, add the cheese in handfuls, tossing and adding splashes of pasta water until silky and glossy. Serve immediately.
