Pasta al Burro (Butter and Parmesan Pasta)

Ingredients

• 1 lb pasta (any shape)
• 4 tbsp cold butter, cubed
• 1 cup finely grated Parmesan
• 1/2 cup reserved pasta water

Method

1. Cook: Cook pasta 1 min short of al dente. Reserve 1 cup pasta water.

2. Step: In a large bowl, add cold butter cubes and 1/4 cup pasta water. Add hot pasta directly. Toss vigorously — the cold butter emulsifies with the hot starchy water.

3. Add: Add Parmesan in handfuls, tossing constantly. Add more pasta water as needed until glossy and creamy.

What You're Practicing

• Cold butter is key — it emulsifies gradually instead of melting into a greasy pool.
• This is the simplest pasta in the book and the hardest to perfect.