Triple Parmigiano Reggiano Pasta
Category
Pasta
Prep Time
10 minutes
Cook Time
15 minutes
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
For the crispy Parmigiano frico:
For the pasta:
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.
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