Pates Au Parmesan Recipe

Bring water to a boil

Pour 4 liters of water into a large pot, add 1 tablespoon coarse salt, and bring to a rolling boil over high heat.

Cook tagliatelle

Add 12 oz tagliatelle to the boiling water and cook according to package instructions until al dente (typically 7–9 minutes for dried, 2–4 minutes for fresh). Stir occasionally to prevent sticking.

Reserve pasta water

Before draining, scoop out and reserve 1 cup (240 ml) of the starchy pasta cooking water. Then drain the pasta, shaking off excess water, and set pasta aside in the colander.

Melt butter and sweat garlic

In a wide sauté pan or shallow saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 2 minced garlic cloves and cook for 30–45 seconds until fragrant but not browned.

Make a light roux

Sprinkle 1 teaspoon all-purpose flour into the butter and garlic, stirring constantly for about 30 seconds to cook the raw flour taste and slightly thicken.

Add milk and cream

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking to smooth out any lumps and let the sauce thicken slightly, about 3–5 minutes.

Incorporate Parmesan and season

Reduce heat to low. Gradually add 1.5 cups freshly grated Parmigiano-Reggiano, stirring constantly so the cheese melts evenly and the sauce becomes silky. Stir in 1 teaspoon freshly ground black pepper, 1 teaspoon fine sea salt (adjust to taste), and 1 teaspoon freshly grated nutmeg. If the sauce becomes too thick, whisk in up to 1/2 cup of the reserved pasta water a few tablespoons at a time until desired consistency is reached.

Taste and adjust

Taste the sauce and adjust seasoning: more salt or pepper as needed. Keep the sauce on the lowest heat setting to stay warm — do not let it boil or the cheese may separate.

Combine pasta and sauce

Add the drained tagliatelle to the warm sauce in the pan. Using tongs, gently toss the pasta with the sauce so every ribbon is coated. If the sauce seems too thick, add reserved pasta water 1–2 tablespoons at a time until the sauce clings smoothly to the pasta.

Finish with olive oil and parsley

Drizzle 1 teaspoon extra-virgin olive oil over the tossed pasta and sprinkle 2 tablespoons finely chopped fresh parsley. Toss briefly to combine.

Plate and serve

Divide the pasta between 4 warmed plates or bowls. Top each portion with a sprinkle of extra grated Parmigiano-Reggiano (about 1 tablespoon per serving) and, if using, a light dusting of lemon zest for brightness. Serve immediately.