Buttered Pasta

Glistening pasta coated in a veil of emulsified melted butter. The texture is supple, with the clean taste of salt and black pepper highlighting the wheat.

• Prep time: 2 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 475
• Protein: 12 g
• Carbs: 73 g
• Fat: 14 g

Ingredients

• 400 g Dried pasta ( macaroni or spaghetti type )
• 4 L Mineral water
• 1 tbsp Gray sea salt
• 60 g Salted butter ( cold, cubed )
• 2 pinch Black pepper ground

Instructions

1. Prepare cooking water

   Heat the mineral water in a large pot. When it reaches a rolling boil, add the grey sea salt. The water should taste like the sea.

2. Cook the pasta

   Drop the dry pasta in. Stir immediately to prevent sticking. Cook until al dente; they must still have a slight bite.

3. Create the emulsion

   Drain the pasta, reserving a small ladle of cooking water. Return the pasta to the hot pot, add the salted butter and the reserved water. Stir vigorously: the butter must coat every strand in a glossy sauce.

4. Season

   Add two turns of the black pepper mill. Serve immediately in warm plates.

Chef's tips

• Never rinse the pasta; the surface starch is essential for binding the butter.
• Cooking water is your ally: it transforms the butter's fat into a creamy sauce.

Storage

Eat immediately. Keeps for 48h in the fridge; reheat with a splash of water to loosen the sauce.