The ultimate Parmesan pasta: broad pasta ribbons tossed with butter, olive oil, freshly grated Parmigiano-Reggiano and a crack of black pepper. A simple, comforting recipe ready in about 15 minutes.
Parmesan Pasta in Italy
One of the most memorable meals I’ve had was this very simple, rustic pasta. In Italy I was once served mafalde ribbons scraped directly in a whole Parmigiano wheel, the cheese broken into coarse crumbs over the warm pasta. The result was intensely cheesy, salty and buttery — one of the best pasta experiences I’ve tasted.
That memory inspired this easy version you can make at home (no whole wheel required). The combination of high-quality Parmigiano-Reggiano, a knob of butter and a drizzle of olive oil yields a sauce that clings to al dente pasta and delivers maximum comfort with minimal effort.
How to Make the Ultimate Parmesan Pasta – Step by Step
Bring a large pot of well-salted water to a rolling boil. Add your pasta and cook according to the package directions until al dente. While the pasta cooks, grate the Parmigiano-Reggiano so it breaks into coarse crumbs; a fork or the large holes of a grater give the crumbly texture that works best.
Place the butter and olive oil in a large bowl. Using a spaghetti spoon or tongs, lift the cooked pasta directly from the pot into the bowl, leaving behind most of the cooking water but retaining a little to help emulsify the sauce. Toss the pasta in the butter and oil until it’s fully coated and the butter has melted. Let the pasta cool for 30–60 seconds so it’s not piping hot, then add the grated Parmesan and toss until evenly coated. Finish with a generous pinch of black pepper and serve immediately.
Can I use Pecorino?
I recommend Parmigiano-Reggiano for this dish: its nutty, salty, buttery profile is perfect here. Pecorino Romano can be used, but it’s typically sharper and saltier, which can overpower the delicate balance of butter and oil in this simple pasta.
Prepping Ahead and Storing Leftovers
This pasta works well cold, which makes it a great option for lunches or picnics. Because some cheese stays in small chunks rather than fully melting, it keeps a pleasant texture when cooled. If it tightens after refrigeration, stir in a little olive oil to loosen it before serving. Store leftovers in an airtight container and eat within one day for best quality.
Important Tips to Make this Recipe Perfectly
- Lift the pasta from the pot with a spaghetti spoon or tongs instead of draining to keep a little starchy pasta water — it helps emulsify the sauce and adds flavor.
- Grate the Parmigiano into coarse crumbs (a fork or coarse grater works well). Some of the cheese will melt, some will remain in little lumps for intense cheesy bites.
- Black pepper is essential — it cuts through the richness and brightens the dish.
- Use a long pasta shape if you can’t find mafalde: tagliatelle or spaghetti are excellent substitutes.
More Simple Pasta Recipes You Might Like:
- Farfalle pasta with pancetta, chili and garlic
- Bucatini with roasted red pepper cream sauce
- Speck and mushroom pappardelle
If you try this Easy Parmesan Pasta, please leave a comment to share how it turned out — I love hearing from readers. Follow the blog on social channels to see more recipes and kitchen tips.
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Easy Parmesan Pasta with Butter and Pepper
By Emily
5 mins
10 mins
15 mins
4 people
Ingredients
- 13 oz mafalde pasta ribbons (380 g)
- 1 cup Parmesan cheese, grated (100 g)
- 1/2 tbsp butter (a knob)
- 1 tbsp olive oil
- Pinch black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package until al dente. Meanwhile grate the Parmesan into coarse crumbs.
- Put the butter and olive oil in a large bowl. Transfer the pasta from the pot with a spaghetti spoon or tongs into the bowl, leaving a little pasta water behind.
- Toss the pasta in the butter and oil until coated and the butter has melted. Let cool for 30–60 seconds, then add the Parmesan and toss to coat. Season with black pepper and serve.
Notes
- Removing the pasta with a spoon rather than fully draining keeps starchy water to help emulsify the sauce.
- Coarsely grated Parmesan creates a mix of melted and slightly chunky cheese for a richer texture.
- Black pepper balances the richness — don’t skip it.
- If you can’t find mafalde, use tagliatelle or spaghetti.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise stated.
- All vegetables are medium unless specified.
- Recipes are tested using a fan (convection) oven when applicable.
Nutrition
Carbohydrates: 70 g |
Protein: 21 g |
Fat: 13 g
Nutrition information is automatically calculated and should be used as an approximation.
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