Recreating the “World’s Best Buttered Noodles”

Ingredients

• 8 oz Macaroni (bronze‑cut) (Bronze‑cut pasta holds sauce better; cook 2 minutes less than package for al dente texture)
• 4 Tbsp French Demi‑Salted Butter (Cultured French butter, higher fat, slightly salted; keep cold until added to pan)
• 1 cup Parmigiano‑Reggiano (24‑month aged) (Finely grated with a microplane so it melts instantly)
• 1 Tbsp Salt (For seasoning the boiling water)
• 4 qt Water (For boiling the pasta; reserve 1/4 cup of the starchy cooking water for the emulsion)

Instructions

1. Boil Water

   Fill a large pot with 4 quarts of water, add 1 tablespoon salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

2. Cook Macaroni

   Add the bronze‑cut macaroni and cook for 2 minutes less than the package directions (about 8 minutes total) to keep it al dente.

   Time: PT8M

   Temperature: 100°C

3. Grate Parmesan

   While the pasta cooks, finely grate 1 cup of 24‑month aged Parmigiano‑Reggiano using a microplane.

   Time: PT2M

4. Reserve Pasta Water and Drain

   When the pasta is al dente, reserve 1/4 cup of the starchy cooking water, then drain the macaroni in a colander.

   Time: PT1M

5. Butter Emulsion – Melt Butter

   Return the drained pasta to the high‑walled pan over low heat. Add the cold French butter and toss gently until the butter has just melted.

   Time: PT2M

   Temperature: low

6. Finish Emulsion with Cheese and Water

   Turn off the heat. Sprinkle the finely grated Parmigiano‑Reggiano over the pasta, add the reserved 1/4 cup pasta water, and toss vigorously until a glossy sauce coats every strand.

   Time: PT1M

7. Plate and Serve

   Transfer the butter‑noodles to warm plates, garnish with a pinch of extra grated cheese if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

20g

Carbohydrates

70g

Fat

30g

Fiber

3g