Spaghetti alla Chitarra with Brown Butter & Parmigiano Reggiano: The Dish Your Guests Will Remember

🛒 Ingredients

• 320 g Fresh egg Spaghetti alla Chitarra pasta
• 80 g Premium unsalted butter
• 80 g (finely grated) + extra for serving Parmigiano Reggiano PDO, aged 24 months
• 2 g (approx. 1 teaspoon) Freshly ground black pepper
• 30 g (for the cooking water) Coarse salt

👨‍🍳 Step-by-Step Instructions

1. Step 1: Bring plenty of water to a rolling boil in a large pot. Add the coarse salt (about 10 g per liter) once the water is boiling vigorously.
2. Step 2: Drop the Spaghetti alla Chitarra into the boiling salted water. Fresh egg pasta cooks fast — just 2 to 4 minutes. Aim for al dente: that slight resistance to the bite that separates good from unforgettable.
3. Step 3: While the pasta cooks, melt the butter in a large, preferably light-colored pan over medium-low heat. Stir occasionally until it turns a rich amber and releases that unmistakable toasted hazelnut aroma — brown butter (beurre noisette). Watch it closely: the line between golden perfection and burnt is seconds. Remove from heat immediately once the color is right.
4. Step 4: Before draining the pasta, reserve about 150 ml of the starchy cooking water. This is your secret weapon for the perfect creamy finish.
5. Step 5: Gently drain the Spaghetti alla Chitarra and immediately transfer them to the pan with the brown butter. Speed matters here — the pasta must stay hot.
6. Step 6: Add the grated Parmigiano Reggiano and freshly ground black pepper. Toss vigorously and with purpose, gradually adding the reserved cooking water until a smooth, velvety cream forms and coats every strand of pasta. The starch in the cooking water is essential — it creates the perfect emulsion between butter and cheese.
7. Step 7: Taste and adjust the seasoning if needed (keeping in mind the natural saltiness of Parmigiano Reggiano).
8. Step 8: Serve immediately in deep or shallow bowls, finishing each portion with a generous shower of extra Parmigiano Reggiano and, if desired, another crack of black pepper. Close your eyes. Breathe it in. This is the dish that brings guests back.

💡 Pro Tips

• Ingredient quality is everything in this recipe. Choose premium unsalted butter and Parmigiano Reggiano PDO aged at least 24 months for maximum depth of flavor. At LAPA, we source every product directly from Italy’s finest producers — so you can focus on cooking, not sourcing.
• Do not overcook fresh pasta — it cooks in minutes. The al dente point is crucial for the final texture of the dish.
• Emulsion is the key to creaminess: add the hot cooking water gradually, off the heat, stirring vigorously until a velvety sauce forms that wraps each strand like silk.