Like all recipes with few ingredients, those few ingredients must be excellent, exceptional. Here we only have pasta, butter And parmesan, to which the cooking water is added. Parmesan must be well matured, at least 24 months, to accentuate the flavour. It must be grated espresso, so as not to lose flavors and aromas. The butter must be of good quality (unsalted), cut into small pieces, so not holding a single block, and preferably softened first placing it in a large bowl to place near the stove or taking it out of the fridge in advance. It should never be melted. The pasta must be strictly longbecause by shaking it he can create the perfect cream with starch and fat. For an ideal result, short pasta and egg pasta are not recommended. A long, sturdy spaghetti is better.

2. The doses

In doses there is definitely one of the biggest questions. The risk could be that, to remain light, you are stingy with the ingredients, thus creating a result that is not very creamy and appetizing, but also not very tasty. In short, if you choose to make this recipe, better to make it to its full potential or change the dish. For two people we can consider 200 grams of long pasta, 80 grams of butter, 80 grams of grated parmesan plus something to put on the plate. In the end, a couple of ladles of cooking water.

3. The pot

Compared to cooking any type of pasta, here we can help ourselves placing a smaller pot, even a pan, with less water and a good level of salting. This allows there to be more starch, which we need to make a thicker cream. Basically the pasta needs to be cooked in a little while less water than usual.

4. The order of the ingredients

Never put ingredients randomly. Instead, it is advisable to follow the correct order. The pasta should be poured into the fat part, then into the butter, when it is al dente. At this point a light quantity of cooking water should be added, only at the end should you add the parmesan and strictly take it off the heat. Then it is stirred again, and finally more parmesan is added to the plate. Summing up? Never use parmesan before butter.

5. Creaming

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