Save I was so exhausted after a long day of meetings that I almost ordered takeout but I opened the fridge and found a lonely stick of butter and a wedge of Parmesan. Ten minutes later I was sitting on the couch twirling pasta coated in the most impossibly creamy sauce and wondering why I ever overcomplicate weeknight dinners.
My roommate walked in when I was making this for the third time that week and asked if I was going through a breakup. I just held up my bowl and told her to taste it and she immediately cancelled her dinner plans to make her own portion.
Ingredients
- 200 g dried pasta: Spaghetti linguine or fettuccine work perfectly because the sauce clings beautifully to long strands
- 50 g unsalted butter: Let it soften slightly on the counter while the pasta cooks so it melts faster and coats evenly
- 60 g freshly grated Parmesan: Buy a wedge and grate it yourself because pre grated cheese refuses to melt into that silky emulsion you want
- Salt and black pepper: The pasta water needs to taste like the sea so every layer gets seasoned from the inside out
Instructions
- Boil the pasta:
- Drop your pasta into salted boiling water and cook it until it still has a tiny bite in the center because it will finish cooking in the sauce
- Save the liquid gold:
- Before you drain scoop out about two thirds of a cup of that starchy cloudy water which is the secret to making everything creamy without cream
- Melt the butter:
- Return the hot drained pasta to the warm pot and toss it with the butter until every strand is glossy and coated
- Create the emulsion:
- Sprinkle the Parmesan over the pasta and add about a quarter cup of the reserved water then toss vigorously like your life depends on it until the cheese melts and a thick glossy sauce forms
- Adjust and serve:
- Add more pasta water a splash at a time if the sauce looks too dry then season with salt and pepper and eat it immediately while the cheese is still molten
Save Last month my friend came over crying after a terrible date and I made her this pasta while she sat on my kitchen counter. She said it was the first time all week she felt taken care of.
Choosing The Right Pasta
I have tried this with every shape in my pantry and long strands always win because they grab the sauce better than short pasta. The cream needs somewhere to cling and coat rather than pooling in the bottom of the bowl.
The Magic Of Starchy Water
That cloudy pasta water is pure gold because the starch that leaches out while boiling acts like a magnet that brings the butter and cheese together into a silky emulsion. Restaurant kitchens have known this trick forever but home cooks often pour it down the drain.
Make It Your Own
Once you master the basic technique you can play around because the foundation is so solid. A pinch of nutmeg makes it taste fancy and fresh herbs like parsley or basil add brightness but start simple the first time.
- Try Pecorino Romano instead of Parmesan if you love sharper funkier cheese
- Add a handful of frozen peas during the last minute of pasta cooking for color and sweetness
- Crumble cooked bacon on top if you want to make it feel like a complete meal
Save Sometimes the simplest recipes are the ones we come back to again and again because they never let us down.
Recipe FAQs
- → How do I make the sauce creamy without cream?
The creaminess comes from emulsifying butter and grated Parmesan with reserved starchy pasta water, which creates a smooth, rich coating for the pasta.
- → Can I use different types of pasta for this dish?
Yes, dried pasta like spaghetti, linguine, or fettuccine works well, giving the sauce plenty of surface to cling to.
- → What is the purpose of reserving pasta water?
Pasta water contains starch released during cooking, which helps bind the butter and cheese together into a creamy sauce when added gradually.
- → How can I enhance the flavor of this dish?
Try adding a pinch of freshly grated nutmeg or chopped fresh herbs to brighten the sauce. Using Pecorino Romano instead of Parmesan adds a sharper, saltier taste.
- → Is this dish suitable for gluten-free diets?
Yes, you can substitute the pasta with gluten-free options to accommodate dietary restrictions without compromising texture.