How The World’s Best Buttered Noodles Are Made

Ingredients

• 400 g Macaroni Pasta (artisan, bronze‑die textured, similar to rigatoni)
• 100 g Unsalted Butter (high‑fat, slightly salted Normandy demi‑sel butter, kept chilled until use)
• 100 g Parmigiano Reggiano (aged 24‑30 months, finely grated using a small‑hole grater)
• 1 tbsp Salt (for pasta water)
• 4 L Water (for boiling pasta; reserve 1 cup for sauce)

Instructions

1. Boil Pasta

   Fill a large pot with 4 L of water, add 1 tbsp salt, and bring to a rolling boil. Add the macaroni and cook until 2 minutes shy of al dente (about 7‑8 minutes total).

   Time: PT10M

   Temperature: boiling

2. Grate Cheese

   While the pasta cooks, finely grate the Parmigiano Reggiano using the small‑hole grater. Set aside in a bowl.

   Time: PT2M

3. Prep Butter

   Cut the chilled butter into 1‑inch cubes and keep it in the refrigerator until the pasta is ready.

   Time: PT1M

4. Reserve Pasta Water & Drain

   When the pasta is ready, reserve 1 cup of the starchy cooking water, then drain the macaroni in a colander.

   Time: PT2M

5. Melt Butter

   Place the high‑walled pan over medium‑high heat and add the butter cubes. Melt gently without browning.

   Time: PT2M

   Temperature: medium-high

6. Emulsify Pasta

   Add the drained macaroni to the pan. Toss to coat, then add a splash (≈2 Tbsp) of the reserved pasta water. Cook, stirring constantly, for about 2‑3 minutes, adding more water a little at a time until the sauce becomes glossy and coats the noodles.

   Time: PT3M

   Temperature: medium-high

7. Finish with Cheese

   Remove the pan from the heat. Immediately sprinkle the grated Parmigiano Reggiano over the pasta and toss quickly until the cheese melts into a smooth sauce.

   Time: PT1M

8. Plate and Serve

   Transfer the pasta to serving plates, garnish with a little extra grated Parmigiano, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

540

Protein

20 g

Carbohydrates

55 g

Fat

25 g

Fiber

2 g