Components
- 200 g of spaghetti pasta (or any other similar long, firm type)
- 50 grams of frozen butter
- pieces of one Sicilian lemon
- 2 tablespoons shredded Parmesan cheese
- Add salt and ground pepper gradually, adjusting to taste.
- basil, added according to taste, for serving
- Parmesan cheese crisps for serving as desired.
- bread served to taste
Ready state
- Use a medium-sized pot with 2.5 liters of water on high heat. When it reaches a boil, add one tablespoon of salt, then add the noodles and cook according to the time specified on the package or until they are al dente. Stir occasionally to ensure the noodles cook evenly and do not stick together.
- While the noodles are cooking, chop the frozen butter into cubes to help it melt more quickly when preparing the sauce.
- After the noodles have been cooked, reserve 1 cup of the cooking water and then drain the noodles.
- Put the spaghetti back into the pan where it was cooked and pour in 1/3 cup (tea) of the reserved pasta water. Add the butter and stir thoroughly with a spatula until it melts and coats the noodles. Incorporate the grated Parmesan, lemon zest, and season with pepper to your liking. Stir once more, and if needed, add a bit more of the pasta water to make the sauce smoother.
- Serve alongside basil leaves, parmesan shards, and bread flour.
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Reheated macaroni is a thing of the past! Discover how to transform leftover cooked noodles into a tasty fried dish.
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