Testing the World's Most Expensive Pasta!

Ingredients

• 200 g Gucci Artisanal Pasta Tubes (hand‑crafted, natural‑dyed, broken pieces are normal)
• 2 Tbsp Unsalted Butter (cut into small cubes, room temperature)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/4 cup Heavy Cream (optional, for extra silkiness)
• 1 Tbsp Kosher Salt (for pasta water)
• 1/4 tsp Freshly Ground Black Pepper (to taste)

Instructions

1. Boil and Salt Water

   Fill the large pot with 4‑5 L of water, bring to a rolling boil, then add 1 Tbsp kosher salt.

   Time: PT5M

   Temperature: boiling

2. Cook the Gucci Pasta

   Add the Gucci pasta tubes to the boiling water, stir gently, and cook until al dente (8‑10 minutes).

   Time: PT10M

   Temperature: boiling

3. Reserve Pasta Water

   Before draining, scoop out ½ cup of the starchy pasta water and set aside.

   Time: PT1M

4. Drain Pasta

   Drain the pasta in a colander and set aside.

   Time: PT1M

5. Melt Butter

   In a saucepan over medium heat, melt 2 Tbsp unsalted butter until foamy.

   Time: PT2M

   Temperature: medium

6. Create Butter‑Cheese Sauce

   Add the grated Parmesan (and optional heavy cream) to the melted butter, whisk continuously until smooth and glossy. Season with pepper and a pinch of salt.

   Time: PT3M

   Temperature: medium

7. Combine Pasta and Sauce

   Add the drained pasta back into the pot, pour the butter‑cheese sauce over it, and toss gently. If needed, add a little reserved pasta water to achieve a glossy coating.

   Time: PT2M

8. Plate and Serve

   Divide the pasta between two plates, garnish with an extra pinch of grated Parmesan and a drizzle of melted butter if desired.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

20g

Carbohydrates

80g

Fat

20g

Fiber

3g