There I was, standing over a pot of boiling pasta, wondering — can comfort really be this elegant? Just butter, parmesan, and hot pasta water, working their quiet magic together. No heavy cream. No complicated steps. Just that glossy, golden sauce that clings to every ribbon like silk on skin.

Halfway through, the air smelled warm and nutty — and before I knew it, I was grating in a pinch of nutmeg, trusting my nose more than the recipe. That’s when it hit me: sometimes the best meals are the ones you feel your way through.

And if your cheese starts to rebel — getting stringy instead of silky — don’t panic. Add a splash more hot pasta water and keep tossing. Like any good relationship, it just needs a little more heat and patience to come back together.

What You Will Need:

1 package Trader Joe’s Pappardelle Pasta

8 tablespoons unsalted butter, cubed

¾ cup freshly grated Parmigiano Reggiano Stravecchio, plus ¼ cup for garnish

½ cup hot pasta water

Sea salt and freshly ground black pepper, to taste

A whisper of nutmeg (optional but irresistible)

What You Will Need To Do:

Cook the pappardelle until al dente — 7–8 minutes. Drain, reserving pasta water.

Melt cubed butter to a large skillet. Sprinkle half the parmesan over the top.

Add the noodles straight to the butter and cheese.

Pour in about ½ cup of hot pasta water and start tossing like you mean it — forward, back, forward again — until glossy.

Sprinkle in the rest of the parmesan as you go. Finish with sea salt, black pepper, and that little pinch of nutmeg. Serve immediately with extra parmesan on top.

Simple. Silky. Sophisticated. A love story between butter and cheese that never gets old.

Gracefully yours,

Help keep the words flowing and the stories brewing.
Buy Me a Coffee