Craving a simple yet satisfying pasta dish that hits the spot like mac ‘n cheese but with a touch of elevated cacio e pepe flavors? Look no further than Stanley Tucci’s Pastina Classica recipe, discovered recently on Allrecipes. This creamy pasta is crafted using just three main ingredients: Parmigiano Reggiano, butter, and teeny tiny pasta.
Why take culinary advice from Stanley Tucci, you might ask? Well, not only has he portrayed Julia Child’s husband Paul in “Julie & Julia,” and embarked on a delectable journey through Italy in his docuseries “Stanley Tucci: Searching for Italy,” but he also possesses a genuine passion for good food. Tucci understands that sometimes, it’s the simplest ingredients that truly shine.
In the past, as an aspiring domestic goddess flipping through cooking magazines, I often came across profiles of globetrotting chefs who always kept pasta and hard cheese on hand for those late-night moments when takeout or groceries were not an option. I envisioned a glamorous lifestyle where I could effortlessly whip up a luxurious gourmet meal at a moment’s notice, complete with candles, wine, and jazz playing softly in the background. Well, this three-ingredient pasta dish embodies that fantasy, ready to be enjoyed time and time again.
This recipe requires minimal effort but yields a wonderfully cheesy reward in mere minutes. It serves as a comforting oasis after a long day, a convenient choice for busy weeknights, and the perfect accompaniment to any main course.
The preparation of Stanley Tucci’s 3-Ingredient Bowl of Comfort couldn’t be easier: Cook the pasta, then combine it with butter, Parmigiano Reggiano, and a bit of reserved pasta water. That’s all there is to it!
While Tucci recommends stelline pasta, I opted for the smallest size I could find – teeny tiny Barbie elbows, officially known as Rummo Elbows No. 160, which sounds like the opening movement of a macaroni symphony. Additionally, I grated my own block of Parmigiano Reggiano instead of using pre-grated cheese, finding joy in sprinkling freshly shaved cheese over the finished dish. After all, a bit of cheese showmanship never hurts, especially when it comes to celebrity chefs.
The recipe specifies one cup plus six tablespoons of finely grated Parmigiano Reggiano. Fun fact: an eight-ounce wedge of hard cheese typically yields around a cup of grated cheese. Knowing this, I invested in an eight-ounce wedge, fantasizing about a vending machine that dispenses freshly grated Parmigiano Reggiano.
To ensure perfectly al dente pasta, I cooked it one minute shy of the package instructions, anticipating additional cooking time on the stovetop. This approach prevented the noodles from turning mushy, allowing them to retain a delightful chewiness even after being mixed with the reserved pasta water and generous amounts of cheese.
