Evan Kalman
Salted butter: 4 tbsp/56g
S.Pellegrino Stelline pasta: 1lb/450g, dry
Parmigiano Reggiano: 1 cup/120g + 6tbsp/45g, finely grated
Enjoy Italian comfort food at its best with this three-ingredient pasta dish that is quick and easy to make.
This recipe is part of the S.Pellegrino Presents: Stanley Tucci’s Stelline Two Ways premium recipe kit.
You'll also need:
Large pot (5 quart/5l) for the pasta
Salt
Tablespoon
Chef's knife
Cutting board
Mixing spoon
Strainer or colander
Black pepper
Serving bowls
Ladle
Note: Feel free to improvise with what you have at home.
In a large pasta pot, add 4 quarts/4l of water and 1 tablespoon/17g of salt and bring to a boil.
Cube the butter into 16 equal pieces.
Once the water is boiling, add the pasta. Turn the heat down to a low boil and cook for 6 minutes, stirring occasionally so the pasta doesn’t stick to the bottom of the pot.
Once cooked, use a ladle to reserve 1 cup/250 ml of pasta water.
Add the cubed butter, tossing to coat.
Add half of the Parmigiano Reggiano and toss to coat. Then, add half of the reserved pasta water and stir. Add the remainder of the cheese and reserved pasta water and stir to form a creamy sauce.
Add salt and pepper to taste.
Divide the S.Pellegrino Stelline pasta among six to eight bowls.
Garnish with additional grated Parmigiano Reggiano.
Serve alongside a chilled bottle of S.Pellegrino. Buon appetito!
