Buttered noodles like a Michelin star chef✨ My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. ▪️8 oz Medium Shells (1/2 package)▪️Kosher Salt▪️4 Tbsp Salted Butter, cold and cut into pieces▪️Reserved Pasta Water▪️1/2 Cup Finely Grated Parmigiano-Reggiano, plus more for serving▪️Freshly Ground Black Pepper, for serving▪️ 1️⃣ Bring a large pot of generously salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions, until just before al dente. Reserve 1 cup of the pasta water before draining. 2️⃣ Transfer the pasta to a large skillet over medium heat with 1/2 cup of the reserved pasta water. Cook, tossing constantly, for 1-2 minutes, until the pasta is al dente and the pasta water has reduced slightly. 3️⃣ Reduce the heat to low and add the cold butter a few pieces at a time, tossing vigorously after each addition until the butter and starchy pasta water emulsify into a glossy sauce that coats the noodles. 4️⃣ Remove the pan from the heat and gradually add the Parmigiano-Reggiano, tossing constantly. Add additional pasta water 1 Tbsp at a time as needed until the sauce is smooth, silky, and creamy. 5️⃣ Divide between bowls and serve immediately topped with additional Parmigiano-Reggiano and freshly ground black pepper, if desired. ⏲5 minute prep time / 20 minute total time Serves 2 Get all my recipes delivered to your inbox each week, complete with printable PDFs, when you subscribe to my newsletter (link in bio) 😘
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