Recipes
Pasta Burro e Parmigiano (For Americans: “Alfredo”)
Last updated: December 20, 2025
Serves 2
Ingredients
2 L water
20 g kosher salt
175 g capellini
30 g really good French butter
30 g Parm-Reg, grated
Directions
2 L water
20 g kosher salt
Heat the water and salt in a large pan over high heat.
175 g capellini
Add the pasta to the water, and cook for 2 minutes less than whatever the al dente time is. Transfer to another pan large enough to toss the pasta and turn the heat to medium. Reserve 350 ml (about a cup and a half) of the pasta water, though you’ll likely only need 200 ml.
30 g really good French butter
30 g Parm-Reg, grated
Reserved pasta water
Add the butter and toss to create the sauce. Remove the pan from the heat and give it a minute to cool down before adding the cheese. If you add the cheese while the pan’s too hot, it’ll turn into glue. Add the cheese and a splash of the reserved water and stir or toss to combine. The sauce should be fairly thick, thick enough that there shouldn’t be extra sauce in the bowl when you finish eating. Almost all of it should stick to the noodles.
Romesco
h/t to chefsteps for this recipe. I omitted the parm for because I wanted to highlight the other flavors, and I was NOT disappointed. Original recipe here.
Ingredients
120 g (1 cup) hazelnuts
150 g (1 cup) roasted red peppers
90 g (1/4 cup) olive oil
20 g (1.5 T) apple cider vinegar
15 g (3 large cloves) garlic
10 g (1 cup, not packed) parsley
8 g (1.5 T) Diamond Crystal kosher salt
10 g (2 T) Smoked paprika
Recipe
Toast the nuts in a large frying pan over medium heat until fragrant. Add everything to a blender. Blend!
Halibut en papillote
Serves 2
- 4 tbsp butter, plus one tsp, as needed
- 2 halibut fillets
- Kosher salt, as needed
- Asparagus tips, from half of one bunch
- 1/2 c mixed olives (I used a mix of kalamata, castelvetrano, and others.
- 4 tbsp non-pareil capers
- 1 tbsp Italian parsley
Heat the oven to 400˚F. Brown the 4 tbsp of butter in a small saucepan. Meanwhile, cut a piece of parchment paper roughly 16 inches by 24 inches for each fish fillet. Fold the parchment paper in half to create a seam, then open it back up. Place the fish along the seam skin side down and season with kosher salt. Add asparagus tips, olives, capers, and parsley. Spoon the brown butter over everything. Butter the perimeter of the parchment paper, then fold it back in half, pressing to seal the sides. Working from top to bottom, fold the parchment paper in on itself toward the fish (like this). Transfer to a parchment paper-lined sheet pan. Cook for 10 minutes per inch of thickness.
To serve, plate the packet and slice to vent the steam.