Easy Parmesan Pasta with Butter and Pepper
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Calories
484 kcal
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Course
Main Course
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Cuisine
Italian
Easy Parmesan Pasta with Butter and Pepper
Description
This recipe uses mafalde pasta, a ribbon-shaped noodle, cooked al dente in salted water. While the pasta cooks, Parmesan cheese is grated coarsely to create a mix of small crumbs and larger bits that melt unevenly, adding texture and bursts of savory flavor. Butter and olive oil are combined in a bowl to form a warm sauce base.
Once drained (using a spaghetti spoon to retain some pasta water), the pasta is tossed in the butter and oil to coat evenly and allow the butter to melt completely. After a brief cooling period, the Parmesan cheese is added and mixed through the pasta, allowing some cheese chunks to remain. A pinch of black pepper is added last to offset the richness with a peppery note.
This simple preparation produces a creamy, buttery pasta with a slightly coarse cheese texture and a peppery finish. The mafalde noodles hold the sauce well due to their ruffled edges, enhancing each bite. Recommended serving is immediately while warm. Alternative long pastas like tagliatelle or spaghetti may be used if mafalde is unavailable.
Using a spaghetti spoon instead of draining retains some water, which helps emulsify the sauce. Grating the Parmesan with a fork to produce coarse crumbs gives a better texture contrast. Black pepper is a key ingredient for balancing flavors.
Ingredients
- 13 oz mafalde pasta 380g, ribbons
- 1 cups Parmesan Cheese (100g)
- 1/2 tbsp butter (knob of butter)
- 1 tbsp olive oil
- 1 pinch black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and boil according to packet instructions until al dente. Meanwhile, grate the parmesan with a fork to resemble large crumbs (it doesn't matter if there are some larger crumbs)
- Add the butter and olive oil to a large bowl. Once the pasta is cooked transfer it from the boiling water with a spaghetti spoon to the bowl draining off any excess water.
- Toss the pasta in the butter and olive oil until it's completely coated and the butter has melted. Leave the pasta to cool for 30 seconds to 1 minute then add the parmesan. Toss the pasta until evenly coated add a pinch of black pepper and serve.
Notes
- Use a spaghetti spoon to remove pasta, leaving some water to help emulsify the sauce and enhance flavor.
- Grate the Parmesan cheese coarsely, resembling large crumbs, to achieve a mix of melted and chunkier cheese for texture.
- Black pepper is essential to balance the richness of the butter and cheese with a peppery kick.
- If mafalde pasta is unavailable, use similar long ribbon pastas like tagliatelle or spaghetti.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 21mg | 7% |
| Sodium | 419mg | 17% |
| Potassium | 228mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 240IU | 5% |
| Calcium | 315mg | 32% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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