Happy Halloween! 🎃 No tricks here! Just a huge Parmigiano Reggiano Treat!
🧀🇮🇹 A Wheel of Joy! Parmigiano Reggiano Delivered to Nonna Pia by Chef Michele Himself!
There are surprises… and then there’s an 80-pound wheel of Parmigiano Reggiano hand-delivered to Nonna Pia from none other than Chef Michele of Parmigiano Reggiano in Italy! The look on her face said it all — pure joy, honor, and maybe a few happy tears.
Nonna Pia has cooked with Parmigiano her whole life — grating it over soups, folding it into pastas, even sneaking little chunks with a glass of red wine. But a full wheel? It was like Christmas in her kitchen. She immediately gathered her apron, knife, and her famous smile, and started planning all the dishes she’d make — starting, of course, with her rich and rustic Parmigiano Reggiano Pasta al Burro.
Simple, elegant, and all about the cheese, this dish is a true celebration of Italian heritage and gratitude — from Parma to Nonna’s table.
🍝 Nonna Pia’s Parmigiano Reggiano Pasta al Burro (Butter Parmesan Pasta)
Ingredients:
- 1 lb (450g) spaghetti or tagliatelle
- 6 tbsp unsalted butter
- 1½ cups finely grated Parmigiano Reggiano
- Salt, to taste
- Fresh cracked black pepper (optional)
- Reserved pasta water
Instructions:
- Cook the pasta:
In a large pot of salted water, cook pasta until al dente. Reserve 1 cup of pasta water before draining. - Make the sauce:
In a large skillet, melt butter over low heat. Add a splash of reserved pasta water. - Toss and cheese:
Add cooked pasta to the skillet and begin tossing with butter. Gradually add Parmigiano, stirring and tossing vigorously, adding pasta water as needed to create a silky, creamy coating. - Serve hot, with extra cheese and black pepper on top.
