Spaghetti Burro e Parmigiano

The Italian's signature Spaghettada!

Serves 4

Here’s an authentic Roman pasta dish that Nonna always used to make for Mamma and Mamma always used to make for me! It instantly takes me straight back to when I was a little boy every time I eat it. Great memories and big smiles on my face and in my tummy.

Spaghetti Burro e Parmigiano is an extremely simple meal to make and tastes absolutely delicious! You can use any pasta, but I grew up with this as a spaghetti dish, and I’m sticking to it for all the right reasons.


500g Spaghetti

150g fresh butter

Freshly grated Parmigiano.

Fresh coarse ground black pepper



Flat leaf parsley

Dried chilli flakes

The great thing about this dish is that it’s not rocket science! It’s dead simple – quick, easy and delicious.

Bring a deep pot of water to the boil. Add a couple of dashes of salt and a small lug of olive oil. Then submerge the spaghetti in the boiling water and give it a good stir. (The oil in the water helps the pasta not to stick together when cooking.) Cook the pasta till its al-dente and drain in a colander. Then put the pasta back in the pot and add butter. Mix it through until the butter is all melted. Then add a generous amount of freshly grated Parmigiano, (Reggiano or Grana Padano), don’t use substitutes! Add freshly ground black pepper to taste. Mix it all again thoroughly. Then transfer your portions to four bowls and serve immediately with another generous helping of grated Parmigiano on top.

I personally like to add rough chopped, fresh flat leaf parsley and some dried chilli flakes to give it some zing! Takes it to another level. You don’t have to do this, the authentic recipe is without. But if you want to make it something extra special give it a try. Enjoy!

Buon Appetito!

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