Tagliatelle con Burro e Parmigiano

Egg Noodles with Parmesan and Butter

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.

Ingredients

  • 500 g good-quality tagliatelle all’uova
  • salt and pepper
  • 75 g butter
  • 75 g Parmesan, freshly grated

Method

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.

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