Butter Pasta

Method

1. Clean the Parmigiano rinds by scraping off the outer layer.
2. Weigh the rinds. Use double the weight in water to make a broth.
3. Place the rinds in the water, cover, and simmer for about 1.5 hours.
4. After cooking, remove the rinds and let the broth cool. Skim off the fat that rises to the surface.
5. Strain the broth to obtain a clear liquid.
6. Cut the cooked rinds into thin strips. Crisp them in the microwave at full power for about 3 minutes, or in a pan with a little butter, until crunchy.
7. Grind the crispy rinds into a coarse crumble.
8. Cook the pasta in the rind broth until al dente, about halfway through the recommended cooking time.
9. Meanwhile, grate the 120-month-aged Parmigiano Reggiano.
10. In a large pan, add a ladle of the broth and start the mantecatura: add a knob of butter and a generous handful of grated Parmesan, tossing the pasta vigorously.
11. Add a squeeze of lemon juice for acidity. Continue tossing until the pasta is creamy and well coated.
12. If needed, add a little more broth or pasta water to adjust the consistency.
13. Serve immediately, topped with the Parmigiano rind crumble.