Stanley Tucci's Pastina Classica Recipe

From one of my favorite actors who just happened to be a foodie. Couldn’t be simpler.

Serves: 6-8

Ingredients:

• 4 Tablespoons (1/2 stick) salted butter

• 1 pound high quality small dry pasta—Tucci recommends S.Pellegrino Stelline Pasta (“Stelline” means stars. Orzo would also do nicely.)

• 1 cup + 6 Tablespoons finely grated Parmigiano Reggiano

Instructions:

1. In a large pasta pot, add 4 quarts of water and 1 tablespoon of salt and bring to a boil.

2. Cube butter into 16 equal pieces.

3. Once the water is boiling, add pasta. Turn the heat down to a low boil and cook for 6 minutes, stirring occasionally so pasta doesn’t stick to the bottom of the pot.

4. Once cooked, use a ladle to reserve 1 cup of pasta water.

5. Drain the remaining liquid from pasta and place pasta back into the pot.

6. Add cubed butter, tossing to coat.

7. Add half of the Parmigiano Reggiano and toss to coat. Then, add half of the reserved pasta water and stir. Add the remainder of the cheese and reserved pasta water and stir to form a creamy sauce.

8. Add salt and pepper to taste.

9. Divide the pasta among six to eight bowls.

10. Garnish with additional grated Parmigiano Reggiano.