Triple Parmigiano Reggiano Pasta

Name: Triple Parmigiano Reggiano Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 cup freshly grated Parmigiano Reggiano cheese; 1 pound pasta, such as bucatini; ¾ cup (1 ½ sticks) unsalted butter, cut into 1-inch pieces; 2 cups freshly finely grated Parmigiano Reggiano cheese, plus more for garnish; 1 teaspoon kosher salt; 1 teaspoon lemon zest, from 1 large lemon; 2 tablespoons lemon juice, from 1 large lemon; 2 heaping cups baby arugula; Basil, for garnishing

10 MINPrep Time

15 MINCook Time

6Servings

by Giadzy

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

This pasta is an ode to Parmigiano Reggiano. The savory, umami-packed cheese is prevalent all throughout this dish, from the star of the decadent sauce inspired by fettuccine al burro, a flurry of freshly microplaned Parmigiano Reggiano right on top, and crispy shards to finish. A little arugula and lemon juice cuts through the richness and creates a delicious balance that will have you going back for another bite again and again.

Triple Parmigiano Reggiano Pasta

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Ingredients

For the crispy Parmigiano frico:

1 cup freshly grated Parmigiano Reggiano cheese

For the pasta:

1 pound pasta, such as bucatini

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
¾ cup (1 ½ sticks) unsalted butter, cut into 1-inch pieces
2 cups freshly finely grated Parmigiano Reggiano cheese, plus more for garnish

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 teaspoon kosher salt
1 teaspoon lemon zest, from 1 large lemon
2 tablespoons lemon juice, from 1 large lemon
2 heaping cups baby arugula
Basil, for garnishing

Instructions

Preheat the oven to 400 degrees F.
For the crispy Parmigiano frico, prepare a baking sheet with parchment paper or a silicone silpat. Place the Parmigiano Reggiano cheese in 6 roughly equal mounds, and lightly pat down. Space the spoonfuls about ½-inch apart. Bake for 4 to 6 minutes, or until golden and crisp. Remove from the oven and allow to cool. Once the chips have cooled to the touch, remove with a spatula and break into bite-sized pieces.
Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta until aldente, according to package cooking instructions.
Meanwhile, in a large bowl, place the butter and 1 cup of Parmigiano Reggiano cheese. When the pasta is al dente, use tongs to remove the pasta directly into the the bowl with the butter and cheese, along with ½ cup pasta water, the salt, the lemon zest, and lemon juice. Toss the pasta to melt the butter and coat the pasta in the sauce. Add the remaining cup of cheese along with another ½ cup of pasta water to maintain a creamy sauce. Stir in the arugula until mixed and slightly wilted.
Serve with additional Parmigiano Reggiano and fresh basil. Top with the crispy frico chips just prior to serving; if they sit on the warm pasta for too long, they can lose some of their crispy texture.