The most basic of all North Italian pasta dishes, and one of the most satisfying. Again it’s a master recipe in terms of the techniques and problems involved.
Bring 5 litres of water to the boil and add salt. Put a colander in the sink. Cook the noodles – they will only take a couple of minutes – then drain in the colander and return to the pan. Place the pan back on a low flame, add the butter and Parmesan and toss thoroughly. Adjust the seasoning (coarsely grated black pepper is rather nice in this dish) and serve.
© 1996 Alastair Little. All rights reserved.