Pin It This pasta saved me during finals week when I was too broke to buy groceries but too hungry to think straight. My roommate taught me the trick, and I still make it when I need something comforting but don't have the energy to chop vegetables.
I once served this to a friend who swore she hated simple pasta. She asked for seconds and then texted me the next day asking for the recipe. Sometimes the most basic dishes are the ones that stick with people longest.
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Ingredients
- 200 g dried pasta: Long noodles work best here because they hold onto the sauce. Spaghetti and linguine are my go tos but fettuccine works beautifully too.
- 50 g unsalted butter: Let it soften slightly at room temperature before you start cooking. It melts into the hot pasta faster and coats every strand more evenly.
- 60 g freshly grated Parmesan cheese: Buy a wedge and grate it yourself. Pre grated cheese has anti caking agents that prevent it from melting properly into a smooth sauce.
- Salt: The pasta water should taste like the ocean. This is your only chance to season the noodles from the inside out.
- Freshly ground black pepper: Grind it right over the bowl so the oils are still potent. A little heat cuts through the richness.
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Instructions
- Boil the pasta water:
- Use a larger pot than you think you need. The pasta needs room to move or it will clump together and cook unevenly.
- Cook the pasta:
- Start checking for doneness two minutes before the package instructions suggest. You want it al dente with a thin white core visible when you bite into a strand.
- Reserve the starchy water:
- Carefully scoop out about 150 ml of cooking water before draining. This liquid gold is what makes the sauce emulsify and cling to every strand of pasta.
- Melt the butter:
- Return the drained pasta to the warm pot off the heat. Add the butter immediately and toss until it coats every strand and starts to look glossy.
- Create the sauce:
- Sprinkle the Parmesan over the pasta along with about half the reserved water. Toss vigorously with tongs until the cheese melts and the sauce turns creamy and silky.
- Adjust and serve:
- Add more pasta water a splash at a time until the consistency coats the pasta without pooling at the bottom of the pot. Season with salt and pepper and eat immediately.
Pin It This was the first proper meal I made for my partner when we were dating. I was so nervous about messing up something so simple that I made three batches before they arrived. Now it is our lazy Sunday dinner staple.
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Making It Your Own
Once you have the basic technique down you can play with it. A pinch of nutmeg makes the sauce taste restaurant quality. Fresh basil or thyme leaves added at the end brighten everything up.
What to Serve Alongside
A crisp green salad with an acidic vinaigrette cuts through the richness. Roasted vegetables or garlic bread turn it from a quick lunch into something that feels like a proper dinner.
Pasta Water Secrets
The cloudy starchy water is the most important ingredient in this recipe. It contains starch that gelatinizes when mixed with fat and creates that velvety restaurant texture. The salt in the water seasons the pasta from within as it cooks.
- Always reserve more water than you think you will need
- Add it cold if your pasta has cooled down too much
- The sauce should look glossy and coat the back of a spoon
Pin It Some nights the best dinner is the one that requires the least effort but still feels like a hug in a bowl.
Recipe FAQs
- → What type of pasta works best?
Long pasta such as spaghetti, linguine, or fettuccine works well to hold the creamy sauce evenly.
- → Can I use a different cheese?
Pecorino Romano is a great alternative for a sharper, saltier flavor profile.
- → How do I achieve the creamy sauce consistency?
Reserve some pasta cooking water and add it gradually to the butter and cheese mixture while tossing to create a smooth sauce.
- → Is there a way to add more flavor?
Adding freshly grated nutmeg or chopped fresh herbs can enhance the dish's aroma and taste.
- → Can I make this gluten-free?
Substitute regular dried pasta with gluten-free varieties to accommodate dietary needs without losing texture.
