Name: I Maccheroni alla Moda di Victor (Victor’s Pasta with Parmesan, Butter, and Cream)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: 1¼ cups freshly grated parmigiano-reggiano (Parmesan); 3 tablespoons butter, partly softened to room temperature; 1 pound spaghetti or rigatoni; Black pepper in a grinder; 2 tablespoons heavy cream

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Many Italians maintain no sauce can match the simple goodness of butter and freshly grated parmigiano-reggiano (Parmesan). This is my husband’s own version, to which he has added a little cream.

Simple as the dish appears to be, it has its secrets. One is the sequence in which the ingredients are added to the pasta. Another is the manner in which the pasta is tossed. The basic principle of this sauce is that the cheese must melt in contact with the pasta and coat it. Thus it