Pure Roman Simplicity
No cream, no garlic, no compromises. Fresh fettuccine ribbons, golden butter, and Parmigiano Reggiano.
Boiling Fettuccine & Pan Emulsion
Drop 100g fresh fettuccine ribbons into vigorously boiling salted water (cook for just 2 minutes!). Simultaneously place 25g cold cubed butter into a warm pan off the burner with 1/2 ladle of boiling starchy water.
Fresh Pasta Cook Time
Fresh egg pasta cooks in just 90-120 seconds. Have your pan, cold butter, and tongs ready before the pasta hits the boiling pot!
Mantecatura & Parmigiano Cream
Transfer al dente ribbons directly into the butter base. Off direct heat, toss continuously while showering in 40g finely grated Parmigiano Reggiano. The starchy water and melted fat bind into a glossy golden cream.
Mantecatura Off the Heat
Always incorporate cheese off direct heat! Excessive heat will curdle cheese proteins into clumps instead of melting into a seamless golden cream.
