Pasta with butter

Ingredients

• 350 gpasta, any shape you prefer
• 50 gbutter, at room temperature
• 50 ggrated Parmesan
• to tastesalt

Instructions

1. 1

   Cook the pasta

   Boil the pasta in plenty of salted water until al dente. Before draining, set aside a little of the hot cooking water.

2. 2

   Warm a bowl

   Transfer the pasta to a serving bowl that has been warmed beforehand.

3. 3

   Add the butter

   Add the butter, cut into small pieces, and mix thoroughly.

4. 4

   Mix in Parmesan

   Add half of the grated Parmesan and stir again.

5. 5

   Loosen the sauce

   If needed, soften the mixture with a couple of tablespoons of the reserved pasta water.

6. 6

   Finish and serve

   Scatter the remaining Parmesan over the pasta and serve straight away.

What is pasta with butter?

Pasta with butter is a straightforward Italian home-style preparation: cooked pasta is tossed with butter and finished with grated cheese. This version keeps the ingredient list short and uses a little pasta water to help the butter and Parmesan cling to the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 16g protein, 63g carbs, 15g fat.

Most of each serving’s carbohydrates come from the pasta, while butter contributes much of the fat and Parmesan adds both fat and protein. Pair it with vegetables or a salad for a more balanced plate.

Choose the pasta

Shape: The recipe leaves the choice to you, so use a pasta shape you enjoy and have to hand. Short shapes are easy to toss in a bowl, while long pasta works well if you mix it carefully.

Cooking: Check the packet for timing, but taste the pasta as it nears the end so you can drain it al dente.

Get the butter ready

Room temperature: Softened butter is easier to distribute through hot pasta than a cold block. Cut it into small pieces as directed so it melts more evenly.

Warm bowl: Heating the serving bowl first helps keep the pasta warm while you toss it with the butter and cheese.

Use pasta water carefully

Reserve some: Take a little hot cooking water from the pot before draining the pasta. The method calls for only a couple of tablespoons if the mixture needs loosening.

Add gradually: Stir the water in a little at a time rather than pouring it all in at once. Stop when the pasta looks lightly coated rather than watery.

Aim for a glossy coating

Toss promptly: Mix the butter into the drained pasta while it is still hot, then stir in half the Parmesan. This gives the cheese and butter a chance to coat the pasta.

Texture: The finished pasta should be moist and lightly coated, not sitting in a pool of liquid. Serve it as soon as the remaining Parmesan has been added.

Serve it simply

At the table: Bring the bowl straight to the table while the pasta is hot. A green salad or cooked vegetables make a fresh accompaniment to the buttery, cheesy pasta.

Seasoning: Salt the cooking water, then taste before adding any extra salt at the table, since Parmesan is savoury.

Recipe notes & tips

• Warm the serving bowl before draining the pasta so the dish stays hot for longer.
• Reserve the cooking water before tipping the pasta into a colander.
• Cut room-temperature butter into small pieces to make it easier to mix through.
• Add the pasta water a little at a time, only if the pasta needs loosening.
• Grate the Parmesan finely so it mixes readily into the hot pasta.

Variations

• Extra pepper: Grind black pepper over the pasta just before serving.
• Fresh herbs: Add chopped parsley or basil at the table for a fresh note.
• Garlic butter: Gently warm minced garlic with the butter before tossing it with the pasta.
• More cheese: Offer extra grated Parmesan at the table for anyone who wants a cheesier finish.
• Vegetable side: Serve with steamed greens or a crisp salad to add a fresh contrast.

Common mistakes to avoid

• Forgetting the pasta water: Save some before draining so you can loosen the mixture if needed.
• Using cold butter: Let it come to room temperature so it blends more readily with the hot pasta.
• Overcooking the pasta: Taste it near the end of the packet timing and drain when al dente.
• Adding all the cheese at once: Mix in half first, then use the rest as the finishing sprinkle.
• Leaving it to stand: Serve promptly, while the butter is melted and the pasta is hot.

How to store

For the best texture, serve this pasta immediately. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat gently with a small splash of water, stirring until hot.

Frequently asked questions