Theo James’s Burro e Parmigiano

Preparation

1. Step 1

   Bring a medium pot of salted water to a boil.

2. Step 2

   Place the chicken stock in a large sauté pan or skillet, add a bit of the butter and bring to a simmer on medium-high heat. Reduce heat to maintain a simmer.

3. Step 3

   Add tagliatelle to the pot of boiling water and cook until barely al dente, 2 to 3 minutes depending on pasta thickness.

4. Step 4

   Using tongs, transfer the tagliatelle to the pan with the chicken stock and butter. Simmer until the liquid is reduced by about half, 3 to 5 minutes. Remove from the heat.

5. Step 5

   Add remaining butter and a pinch of salt and toss to coat. While stirring vigorously, very gradually incorporate the cheese until the sauce reaches the desired consistency. The pasta should be nicely coated with a creamy, glossy sauce; if you feel like your pasta is getting too dry, add a bit of the pasta cooking water. Add a squeeze of lemon juice and toss again.

6. Step 6

   Taste and add another squeeze of lemon and a pinch of salt, as needed. Divide among plates and serve with a sprinkle of Parmesan on top.