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Pasta with Parmigiano Reggiano


450 grams (1 pound) linguine or tagliatelle

230 grams (1 cup) grated, fresh Parmigiano Reggiano cheese

3–4 tablespoons butter or extra-virgin olive oil

Nutmeg, to taste

Salt and pepper to taste


1.     Add the pasta to salted boiling water and cook until al dente. Drain but reserve one cup of the pasta water.

2.     Return the empty pasta pot to the stove and add the butter. When the butter is melted, add half of the pasta water and let it reduce for a couple of minutes. Add the drained pasta to the pot with the butter and toss. Add some of the reserved pasta water if you need a little more moisture. Add the grated Parmesan and toss well. Sprinkle nutmeg, salt and pepper to taste and toss again.

3.     Serve the pasta in individual bowls.


Variation with Sage—follow the recipe above, adding this to step 2:

While the butter is melting, add a cup of loosely packed, chopped fresh sage leaves and sauté until the sage shrivels. Proceed as above.

Makes 4 servings

I.P.O. International Pasta Organisation Secretariat General c/o AIDEPI - Associazione delle Industrie del Dolce e della Pasta Italiane -
Viale del Poggio Fiorito 61 00144 Roma, Italia Tel. +39 06 8091071 Fax +39 06 8073186 - ipo@internationalpasta.org