Really, Claire? Does this actually require a “recipe”??
Listen, I’m not trying to pull a Nigella avocado toast here. I truly believe this simple pasta dish can be extraordinary — life changing, even– when prepared with love and care. This dish is so insanely good, so gloriously delicious that you may find yourself eating it once a week for the rest of forever. Also, if you have children or a tender heart (both of which require copious amounts of cheesy carbs at regular intervals), this recipe grants you permission to make it and call it dinner.
My Truths About Cooking Simple Pasta:
- Salt the water. Add at least tablespoon of table salt when using a big pasta pot. For all my ravings on this important topic, watch this 20-Minute Cooking School.
- Use pasta made in Italy. I like DeCecco and Delverde best, although many stores now have private-label pasta that is made in Italy. Canadians can still feel patriotic about this since almost all Italian dry pasta is made with our superior Canadian flour. Follow the cook time on the box.
- Save the cooking water. It’s liquid flavour and texture.
- Don’t use a colander. Use tongs or a spider to transfer the pasta directly into the sauce pan or serving bowl.
- Use freshly-grated Parmesan.
- 225 g spaghetti
- ¼ cup butter, at room temperature (I always use salted butter)
- ½ cup freshly-grated Parmesan
- Boil a large pot of water. Salt it generously (I use 1 tbsp table salt for 4L water). Cook the pasta according to package directions.
- Meanwhile mash the butter and Parmesan together in a wide serving bowl. About 1 minute before the pasta is done, ladle about ¼ cup of the hot cooking water into the serving bowl and whisk it vigorously to combine. Use tongs to transfer the pasta directly out of the cooking water and into the serving bowl. Toss to combine. Serve with fresh black pepper and more parmesan.