7 secrets to making them perfect and creamy. “Where do you put the butter before adding it to the pasta”

Spaghetti with butter and parmesan is the best dish there is if done really well. In fact, there are 7 secrets to preparing this recipe without making a mistake and turning a simple dish into a real masterpiece. In fact, preparing this dish well is not as simple as one might think. There are some precautions that must be respected. In fact, the risk is that the pasta will stick or be dry and not very creamy or totally tasteless. So let’s see the 7 secrets to make it perfect explained by the chef Ginevra Antonini of the Cuoco test.

The 7 secrets of spaghetti with butter and parmesan

The ingredients: This recipe requires the use of very few ingredients and for this reason, they must be chosen with care. Let’s start with the Parmesan which must be well-aged for at least 24 months. Also, avoid the pre-grated one but it should be grated at the moment. The butter must also be of excellent quality (unsalted) and must be cut into small chunks and never in a single block. Furthermore, before using it, it must be placed in a large bowl placed near the stove so that it begins to melt by induction of heat. It must also be put out of the refrigerator much earlier and should never be melted directly over the fire. The last ingredient, the pasta, must be strictly long because it releases more starch, and creaming is easier. Spaghetti will do just fine.

The doses to use The risk of wrong doses is the biggest mistake for perfect spaghetti with butter. In fact, if a little butter is used, we can have dry and not very creamy spaghetti. So let’s try to give doses for two people, which you can then multiply according to the number of diners. For 200 grams of spaghetti, you will therefore need 80 grams of butter and 80 grams of grated Parmesan cheese, and a couple of ladles of cooking water. Finally, a little more Parmesan cheese will be sprinkled on the ready dish.

Where to cook pasta For this recipe we can use a smaller pot with less water than we usually use. We can even prepare risotto pasta directly in a pan with the right amount of water to cook spaghetti.

The order of the ingredients is equally important. The spaghetti should be drained and then placed directly in the bowl with the butter when the pasta is just al dente, so a little cooking water should also be added. Lastly, the Parmesan cheese must be put and all this is always out of the heat. Then everything must be whipped and finally served with another sprinkling of Parmigiana. In short, Parmesan never before butter.

Creaming The creaming must take place strictly in the cold, this ensures that the Parmesan does not form lumps. Then drain the pasta (keeping a little water, and throw it into the bowl with the butter (divided into small pieces) with a ladle of the cooking water. Then mix everything so that an emulsion is created. The Parmesan has then added sprinkling and a little more cooking water, one last stir and that’s it.

How to serve it Spaghetti with butter should be eaten strictly as soon as it is ready, otherwise you risk that the pasta will stick and the spaghetti will become sticky. Precisely for this reason, creaming must also be done quickly. It would be a chef’s touch to also heat the dish in which it will be served, perhaps in the microwave.

Variants The spaghetti with butter and parmesan does not need variations however if you want something you can change it. A variant involves the addition of truffles (both white and black) cut into slices directly on the plate. The second involves the addition of nutmeg to be grated directly on the spaghetti. The last variant is the most summery and fun: it involves grating a lemon peel in the Parmesan and then adding it to the pasta.

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