Barilla Pappardelle Alfredo
The melted Parmigiano Reggiano emulsifies with the pasta water to create a moreishly smooth and rich pasta sauce - this is a recipe you need in your life.
- Total Fat
- Total Carbohydrates
Ingredients 4 Number of Servings
250 g Barilla Pappardelle Pasta or Barilla Tagliatelle Pasta
80 g butter
160 g Parmigiano Reggiano, freshly grated
Salt and pepper
TO STARTBring a large pot of water to the boil and add salt. We recommend 7 grams of rock salt per 1 litre of water.
COOK THE PASTA
Once the water is boiling, cook the Pappardelle according to the package instructions. Once the pasta is cooked, reserve about 1 cup of cooking water then drain.
PREPARE THE SAUCEIn the meantime, melt the butter in a large skillet over medium heat and season with salt and pepper.
COMBINE AND SERVEToss the drained Pappardelle in the pan together with the butter. Add the reserved cooking water, Parmigiano Reggiano, then toss the pasta until coated in sauce. Serve immediately.