Butter and Parmesan cheese sauce from Essentials of Classic Italian Cooking (page 191) by Marcella Hazan

  • spaghetti pasta
  • butter
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute the book’s “Tortelloni stuffed with Swiss chard, prosciutto, and ricotta” for spaghetti pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book’s “Tortelloni stuffed with Swiss chard, prosciutto, and ricotta” for spaghetti pasta.

  • GloriaG on April 23, 2026

    So simple and yet so good. Three ingredients. It all comes down to the technique bringing them together which Marcella Hazan outlines very clearly and easy to follow. Would definitely do again!

  • mharriman on April 08, 2020

    As others mentioned in their notes, this is a simple and flavorful dish. I used Girelle pasta, a great choice. I didn’t pay attention carefully to the instruction that the drained pasta goes into a pre-heated big bowl for tossing the Parmesan Reggiano and butter. I had a big bowl ready, but it wasn’t heated. I don’t know how much better the pasta would have absorbed the butter and grated cheese in a warmed up bowl, but my unheated one worked to my satisfaction. This really felt like an elegant version of Mac n cheese- which I love.

  • clcorbi on February 15, 2018

    Perfection. So simple yet luxurious!

  • Delys77 on December 22, 2013

    Pg 192 Nothing could be easier, with just a few ingredients yet tonnes of flavour. Remember to season aggressively with salt and pepper.

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