Daily Italian Recipe · Pasta
Tagliolini with Butter & Parmigiano
Silky tagliolini, good butter and 24-month Parmigiano Reggiano turn three simple ingredients into a beautifully balanced pasta. This Emilia-Romagna-inspired preparation gets its creamy finish from starchy pasta water—not cream.
Total time
13 minutes
Serves
2 people
Difficulty
Easy
Origin
Emilia-Romagna
Emilia-Romagna’s fresh egg-pasta tradition and Parmigiano Reggiano make natural companions. Thin ribbons of tagliolini let the cheese’s savoury, nutty character shine without a heavy sauce.
Pasta al burro e parmigiano belongs to everyday Italian home cooking rather than one region alone. Here, fresh egg pasta and the region’s celebrated cheese give this modest dish a distinctly Emilian character.
Ingredients
Method
- 1
1. Prepare the cheese and bowls
Finely grate the Parmigiano Reggiano into a loose, fluffy pile. Cut the butter into small cubes and warm two serving bowls.
- 2
2. Bring the water to a boil
Bring 2 litres of water to a boil in a saucepan and add 12 g salt. Keep a heatproof jug nearby for reserving the cooking water.
- 3
3. Cook the tagliolini
Add the tagliolini and gently separate the strands. Cook according to the pack instructions, tasting early: fresh, thin egg pasta cooks quickly. Stop when the strands are tender but still have a slight bite.
- 4
4. Make the butter base
While the pasta cooks, put the butter in a wide pan over low heat. Add 60 ml of the pasta cooking water and swirl until the butter has just melted. Do not let it brown; remove the pan from the heat.
- 5
5. Toss and add the Parmigiano
Reserve 200 ml of cooking water, then drain the pasta without rinsing. Add it to the butter pan and toss gently. Once any bubbling has stopped, add the Parmigiano in three additions, tossing continuously off the heat. Add reserved water 15 ml at a time as needed until a smooth, glossy sauce coats the strands.
- 6
6. Serve immediately
Divide between the warm bowls straight away. Keep the sauce slightly loose in the pan, as the pasta will absorb moisture on its way to the table.
Chef's secret
Temperature matters more than force: add finely grated Parmigiano off the heat, once the pan is no longer bubbling. Small additions of starchy water help the butter and cheese form a silky coating rather than a sticky mass.
Did you know?
The traditional Italian finishing technique called mantecatura brings pasta, fat, cheese and a little cooking water together into a cohesive sauce—without needing cream.
Common mistakes
- Adding cheese over direct heat: excessive heat can make the Parmigiano clump and the sauce turn oily.
- Draining away all the cooking water: reserve 200 ml so you can adjust the sauce gradually.
- Overcooking the tagliolini or leaving it standing: thin fresh pasta softens quickly and is best served immediately.
Storage & reheating
Best eaten immediately. Refrigerate leftovers in a sealed container within 2 hours and eat within 2 days. Reheat gently in a covered pan with 15–30 ml water per portion, tossing until steaming hot throughout; avoid vigorous boiling. Freezing the finished dish is not recommended because the delicate pasta and sauce lose their texture.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Do I need cream for a creamy sauce?
No. Butter, finely grated Parmigiano and starchy cooking water create the silky coating. Cream is unnecessary for this preparation.
Why has my cheese formed clumps?
The pan may have been too hot, or the cheese too coarsely grated. Take the pan off the heat before adding finely grated cheese gradually, loosening with small splashes of cooking water.
Can I order the pasta and Parmigiano in Hong Kong?
Yes. The Italian Club Hong Kong offers the listed fresh egg tagliolini and 24-month Parmigiano Reggiano for delivery across Hong Kong via SF Express and Lalamove.