Sometimes the simplest dishes are the ones that matter most. Tagliatelle al burro (fresh egg tagliatelle tossed with nothing more than good butter and Parmigiano-Reggiano) is Italy’s answer to fettuccine Alfredo, minus the cream. No garlic, no herbs, no shortcuts: just three ingredients, done right. It all comes down to the quality of what you use, so reach for the best butter and the best Parmigiano you can find.
This is the pasta we make when we want something warm and comforting without any fuss, and it’s the perfect way to show off a fresh batch of tagliatelle rolled out with one of our pasta tools.
Tagliatelle al Burro
Ingredients
- 400g fresh egg tagliatelle
- 100g high-quality unsalted butter, cut into pieces
- 150g freshly grated Parmigiano-Reggiano, plus more for serving
- Salt, for the pasta water
Bring a large pot of well-salted water to a boil. Melt the butter. While the water heats, melt the butter gently in a large skillet or sauté pan over low heat. Keep it warm but don’t let it brown. Cook the tagliatelle. Add the fresh tagliatelle to the boiling water and cook until al dente, about 2-3 minutes for fresh pasta.
Just before draining, scoop out about 1 cup of the starchy pasta water and set it aside. Toss with butter. Drain the tagliatelle and add it directly to the skillet with the melted butter. Toss over low heat, adding a splash of the reserved pasta water to help the butter cling to the noodles and turn silky. Add the cheese.
Remove the pan from the heat and sprinkle in the Parmigiano a little at a time, tossing continuously and adding more pasta water as needed, until the cheese melts into a smooth, glossy sauce that coats every strand. Serve immediately. Plate right away while hot, and finish with a generous shower of grated Parmigiano over the top.