Italian pasta water contains 2% starch—the exact ratio needed to create silky butter emulsions without cream.
World's Best Buttered Noodles
Dive into a bowl of pure comfort with our Ultimate Buttered Noodles! This delightful dish combines rich French butter and nutty Parmigiano Reggiano, creating a luscious sauce that clings to every strand of perfectly cooked pasta. Toss in a sprinkle of fresh herbs for an extra pop of flavor and watch your taste buds dance!
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 35g cold French butter (cultured, demi-sel, 82% butterfat) (2.45 tbsp)
📦Other(2)
- 150g Maccheroni (bronze die cut) (5.29 oz)
- 35g finely grated Parmigiano Reggiano (24 months) (1.24 oz)
👨🍳 Instructions
- 1
Cook pasta for 2 minutes less than suggested al-dente cooking time.
- 2
Add pasta to a pan over low heat.
- 3
Add cold butter and toss just until fully melted.
- 4
Remove pan from heat, then add the grated parm and a ladle of pasta water.
- 5
Toss until sauce is fully emulsified.
- 6
Serve with more grated Parmesan.
💡 Pro Tips
- ✓Cook pasta 2 minutes under package time because starches will continue hydrating in the pan, reaching perfect al dente texture while absorbing butter and pasta water.timing2 minutes under
- ✓Use cold butter straight from fridge because it emulsifies slowly with pasta water, creating a stable cream sauce through lecithin bonding rather than breaking into greasy pools.technique35-40°F butter temperature
- ✓Reserve pasta water before draining because its 1-2% starch content acts as a natural emulsifier, binding fat and water molecules for silky sauce texture.ingredient1-2% starch content
- ✓Add Parmesan off heat because temperatures above 160°F cause proteins to seize and clump, while cooler temps allow smooth integration with the butter emulsion.techniqueBelow 160°F
- ✓Use a pasta-to-butter ratio of 4:1 by weight because this creates optimal fat coverage without overwhelming the pasta's texture or making it greasy.ingredient4:1 ratio by weight
Share this recipe
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Italian pasta water contains 2% starch—the exact ratio needed to create silky butter emulsions without cream.
World's Best Buttered Noodles
Dive into a bowl of pure comfort with our Ultimate Buttered Noodles! This delightful dish combines rich French butter and nutty Parmigiano Reggiano, creating a luscious sauce that clings to every strand of perfectly cooked pasta. Toss in a sprinkle of fresh herbs for an extra pop of flavor and watch your taste buds dance!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 35g cold French butter (cultured, demi-sel, 82% butterfat) (2.45 tbsp)
📦Other(2)
- 150g Maccheroni (bronze die cut) (5.29 oz)
- 35g finely grated Parmigiano Reggiano (24 months) (1.24 oz)
👨🍳 Instructions
- 1
Cook pasta for 2 minutes less than suggested al-dente cooking time.
- 2
Add pasta to a pan over low heat.
- 3
Add cold butter and toss just until fully melted.
- 4
Remove pan from heat, then add the grated parm and a ladle of pasta water.
- 5
Toss until sauce is fully emulsified.
- 6
Serve with more grated Parmesan.
💡 Pro Tips
- ✓Cook pasta 2 minutes under package time because starches will continue hydrating in the pan, reaching perfect al dente texture while absorbing butter and pasta water.timing2 minutes under
- ✓Use cold butter straight from fridge because it emulsifies slowly with pasta water, creating a stable cream sauce through lecithin bonding rather than breaking into greasy pools.technique35-40°F butter temperature
- ✓Reserve pasta water before draining because its 1-2% starch content acts as a natural emulsifier, binding fat and water molecules for silky sauce texture.ingredient1-2% starch content
- ✓Add Parmesan off heat because temperatures above 160°F cause proteins to seize and clump, while cooler temps allow smooth integration with the butter emulsion.techniqueBelow 160°F
- ✓Use a pasta-to-butter ratio of 4:1 by weight because this creates optimal fat coverage without overwhelming the pasta's texture or making it greasy.ingredient4:1 ratio by weight