Creamy Parmesan Buttered Noodles

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Pasta, butter, and cheese form a classic trio that results in an easily prepared yet deeply satisfying dish. This five-ingredient meal features noodles that are cooked just shy of al dente and then finished in a sauce crafted from chicken stock and pasta water, enriched with butter for a luxurious mouthfeel. As a final touch, young Parmesan cheese is stirred in when the dish is off the heat, imparting a salty and nutty richness.

What is young Parmesan?

Parmesan cheese is a hard cheese that can age anywhere from 12 months to over 36 months. Its flavor and texture evolve over time. Young Parmesan is defined by its sweeter profile, milky taste, and subtle nuttiness, while maintaining a greater moisture level compared to its longer-aged counterparts. This higher moisture content allows young Parmesan to melt more readily, making it an excellent choice for creamy sauces.

What other types of pasta can I use for this recipe?

This recipe specifically calls for tagliatelle, a long, flat noodle that lends itself well to the sauce. However, alternatives such as pappardelle or fettuccine will yield similar outcomes, as these flat pastas twirl beautifully on the fork. Spaghetti can also be used with tasty results. It’s crucial to cook the pasta until it is only two minutes away from becoming al dente, since it will continue to cook in the butter sauce.

Notes from the Food & Wine Test Kitchen

Due to its low moisture content, Parmesan cheese has a high melting point and can become clumpy if heated too aggressively. To ensure your sauce remains smooth, finely grate the Parmesan, and avoid pre-grated options that may contain anti-caking agents. When it’s time to incorporate the cheese, remove the skillet from the heat and let it cool slightly for a minute or two before mixing it in.

Be cautious with the salt when boiling the pasta, as this water will be utilized in the sauce. The salt flavor will intensify as the butter sauce reduces, so it is advisable to use approximately three tablespoons of salt for every four quarts of water.

Suggested pairing

To complement this dish, consider pairing it with a crisp and mineral-driven white from Southern Italy, such as Terredora di Paolo Fiano di Avellino.

This recipe was developed by Elizabeth Mervosh; the text was written by Cheryl Slocum.

Source
www.foodandwine.com