Cavatelli & Butter + Cheese Recipe

Boil water and salt

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt and stir to dissolve.

Cook cavatelli

Add 1 lb fresh or frozen cavatelli to the boiling water. Stir gently to prevent sticking and cook until al dente — usually 3–5 minutes for fresh cavatelli or according to package instructions for frozen. Taste to confirm firm-but-cooked texture.

Reserve cooking water

Before draining, ladle out and reserve 1 cup of the starchy cooking water. Then drain the pasta in a colander and shake briefly to remove excess water. Do not rinse.

Warm butter

While the pasta cooks, heat a large wide sauté pan over medium-low heat. Add 6 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil. Melt the butter slowly until it is glossy and just beginning to foam, about 2–3 minutes. Do not brown.

Season butter

Add 1 teaspoon freshly ground black pepper and 1 teaspoon fine sea salt to the melted butter, stirring to distribute. Taste a small amount of butter with a piece of pasta later and adjust seasoning if necessary.

Add reserved water and emulsify

Add about 1/2 cup of the reserved pasta cooking water to the butter and raise heat to medium-low. Stir vigorously with a wooden spoon or whisk to emulsify the butter and water into a silky sauce. Keep the sauce warm but not simmering.

Toss pasta with sauce

Add the drained cavatelli to the sauté pan with the butter emulsion. Using tongs or a large spoon, toss the pasta in the sauce so each piece is coated. If the sauce seems too thin, let it reduce briefly; if too thick or sticky, add up to the remaining reserved cooking water, a tablespoon at a time, until you reach a glossy, clingy consistency.

Incorporate cheese

Remove the pan from direct heat. Sprinkle in 1 cup freshly grated Parmigiano-Reggiano (or Pecorino Romano) in two additions, tossing or stirring between additions so the cheese melts into the sauce and forms a creamy coating. If needed, add a splash of reserved pasta water to help dissolve the cheese and finish the emulsion.

Adjust seasoning & add finishers

Taste the pasta and adjust salt and pepper as needed. If using, stir in 2 tablespoons finely chopped fresh parsley and 1 teaspoon lemon zest for brightness.

Serve

Divide the cavatelli among warmed bowls or plates. Finish each serving with an extra grating of cheese and an optional drizzle of olive oil or a small pat of butter if desired. Serve immediately.