Fresh Egg Pasta with Parmesan Butter Sauce
Ingredients
- 175g fresh egg pasta (such as tagliolini, fettuccine, or tagliatelle) or 115g dried store-bought pasta (such as spaghetti or linguine)
- 30g finely grated Parmigiano-Reggiano cheese
- 1 tablespoon good quality butter (plus 1 cube for garnish)
- 1/3 cup pasta water
- Salt to taste
Preparation
Blanch the fresh pasta for 90 seconds in boiling water.
After 1 minute, scoop out 1/3 cup of pasta water and add it to a mixing bowl.
Add butter to the bowl and whisk to emulsify.
Gradually add parmesan while whisking to create a glossy sauce.
Drain the pasta, ensuring it does not sit longer than 30 seconds.
Add the pasta and sauce to a pan on low heat and toss a few times.
Transfer to a serving bowl and garnish with a cube of butter.
Dried pasta method
Cook the dried pasta for 2 minutes less than the package instructions.
Drain the pasta and reserve 1/3 cup of pasta water.
Add the pasta water to a pan on medium heat.
Add butter and pasta, then continuously stir for 2 minutes until cooked through and sauce forms.
Garnish with a cube of butter.
Tips
Use high-quality butter and parmesan for the best flavor.
If fresh pasta is unavailable, substitute with store-bought dried pasta for a quick alternative.
This recipe is designed to serve one person and emphasizes the importance of ingredient quality.
