Tagliatelle con Burro e Parmigiano

Egg Noodles with Parmesan and Butter

Preparation info

  • 6

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

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.


  • 500 g good-quality tagliatelle all’uova
  • salt and pepper
  • 75 g butter<


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.