Spaghetti alla Chitarra with Hazelnut Butter and Parmigiano Reggiano

🛒 Ingredients

• 320 g Fresh egg Spaghetti alla Chitarra pasta
• 80 g High-quality unsalted butter
• 80 g (grattugiato finemente) + extra per servire PDO Parmigiano Reggiano aged 24 months
• 2 g (circa 1 cucchiaino) Freshly ground black pepper
• 30 g (per l'acqua di cottura) Coarse salt

👨‍🍳 Instructions

1. Passo 1: Bring plenty of water to a boil in a large pot. Add coarse salt (about 10 g per liter of water) as soon as the water boils vigorously.
2. Passo 2: Cook the Spaghetti alla Chitarra in the boiling salted water. As it is fresh egg pasta, cooking times will be very short, usually 2-4 minutes. Ensure it is al dente, maintaining a slight resistance to the bite.
3. Passo 3: While the pasta cooks, in a large and preferably light-colored non-stick pan (to monitor the color), melt the butter over medium-low heat. Continue cooking, stirring occasionally, until the butter turns an amber color and releases a toasted hazelnut aroma (burro nocciola or beurre noisette). Be very careful not to burn it. Remove the pan from the heat immediately once the desired color is reached.
4. Passo 4: Before draining the pasta, set aside about 150 ml of starchy cooking water.
5. Passo 5: Gently drain the Spaghetti alla Chitarra and immediately transfer them to the pan with the brown butter. This step must be quick to prevent the pasta from cooling down.
6. Passo 6: Add the grated Parmigiano Reggiano and freshly ground black pepper to the pasta. Begin to stir vigorously and decisively, gradually adding the reserved pasta cooking water, until a smooth and enveloping cream is obtained that uniformly coats the pasta. The starch from the cooking water is essential for creating a perfect emulsion with the butter and cheese.
7. Passo 7: Taste and, if necessary, adjust the salt (taking into account the natural high saltiness of Parmigiano Reggiano).
8. Passo 8: Serve immediately in deep or shallow plates, garnishing each portion with a generous sprinkle of additional Parmigiano Reggiano and, if desired, more freshly ground pepper for a final touch.

💡 Chef's Tips

• The quality of ingredients is paramount in this recipe: choose excellent unsalted butter and PDO Parmigiano Reggiano aged at least 24 months for maximum flavor.
• Do not overcook fresh pasta: its cooking times are very fast. The al dente point is crucial for the dish's final texture.
• Emulsion is the key to creaminess: add the hot cooking water little by little while tossing the pasta off the heat, stirring vigorously until a velvety sauce is obtained.