Photo: supplied
ADVERTORIAL
As good as pasta gets, from a handful of ingredients in under 10 minutes, where less is more is the whole secret. This recipe from Sydney chef Matteo Zamboni is published a part of an advertising partnership with Parmigiano Reggiano PDO.
Ingredients
Method
Grate and set up. Grate the Parmigiano Reggiano PDO first. Bring a large pot of water to the boil and salt it lightly. Keep it a touch under-salted, because this water goes into the sauce.
Melt the butter. In a large pan, melt the butter gently, with no colour and no browning, just melted. Add the zest of the lemon, holding some back for finishing, and the juice of half the lemon. You can always add more later.
Cook the tagliatelle. Drop the pasta into the boiling water. Fresh egg tagliatelle needs only about 90 seconds.
Start the sauce. While the pasta cooks, lift two large ladles of the pasta water into the butter pan. That is the base of the sauce.
Toss and reduce. Strain the pasta while it is still very al dente and toss it through the pan. Keep it moving. As the liquid reduces it starts to thicken. Let it go until reduced by about 80 per cent.
The mantecatura. Off the heat, add the Parmigiano Reggiano PDO and toss hard. This is the moment it comes together: the cheese, butter and starchy water emulsify into a glossy sauce that wraps every strand. If it is too thick, loosen with a little cooking water; too thin, add a little more Parmigiano Reggiano PDO.
Season and plate. Taste for seasoning. Plate, and finish with freshly grated Parmigiano Reggiano PDO and the reserved lemon zest.
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The sponsorship of this recipe is funded by the European Union. Views and opinions expressed are, however, those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.
Parmigiano Reggiano PDO is a hard, grainy cow-milk cheese made in five provinces of Italy: Parma, Reggio Emilia, Modena, Mantova to the right of the Po River, and Bologna to the left of the Reno River. This cheese is salted in brine, then aged for a minimum of 12 months, with many wheels matured for 24, 36, or even 48 months or more, to develop a deeper, nuttier flavour and a firmer, more granular texture. This additive-free process celebrates a unique artisanal approach that is protected by EU PDO (Protected Designation of Origin) status.
You can spot authentic Parmigiano Reggiano PDO by its rind: genuine wheels are stamped all over with tiny dotted lettering that repeats “Parmigiano Reggiano,” along with the dairy’s registration number and the month and year of production.
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