Sorry, you need to enable JavaScript to visit this website.
Tucci pastina classica

Evan Kalman

Stanley Tucci's pastina classica

Enjoy Italian comfort food at its best with this three-ingredient pasta dish that is quick and easy to make.

15 November, 2023
Average: 4.3 (6 votes)


serves for



Salted butter
4 tbsp/56g
S.Pellegrino Stelline pasta
1lb/450g, dry
Parmigiano Reggiano
1 cup/120g + 6tbsp/45g, finely grated


This recipe is part of the S.Pellegrino Presents: Stanley Tucci’s Stelline Two Ways premium recipe kit

You'll also need:
Large pot (5 quart/5l) for the pasta
Chef's knife
Cutting board
Mixing spoon
Strainer or colander
Black pepper
Serving bowls

Note: Feel free to improvise with what you have at home.

Step 01

In a large pasta pot, add 4 quarts/4l of water and 1 tablespoon/17g of salt and bring to a boil.

Step 02

Cube the butter into 16 equal pieces.

Step 03

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

Step 04

Once cooked, use a ladle to reserve 1 cup/250 ml of pasta water.

Step 05

Add the cubed butter, tossing to coat.

Step 06

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.

Step 07

Add salt and pepper to taste.

Step 08

Divide the S.Pellegrino Stelline pasta among six to eight bowls.

Step 09

Garnish with additional grated Parmigiano Reggiano.

Step 10

Serve alongside a chilled bottle of S.Pellegrino. Buon appetito!

Search Recipes

Tucci Stanley

Stanley Tucci