Fettuccini with Buffalo Butter & Parmigiano – Misi Copy Cat Recipe

Sometimes the most delicious recipes only require a few ingredients, in this case, – butter, pasta, and cheese. Because what matters most here is not the amount of the ingredients but rather the quality and execution of technique to achieve it.

Last week, I went to Chef Missy Robins’ Williamsburg pasta restaurant, Misi, with my fabulous new friend Jessica Hirsch, and afterwords we worked together to recreate this dish. I think we pretty much perfected it, so now let’s dive into it so you can too!!

Step one of this process is sourcing the ingredients. Butter…This is perhaps the most challenging ingredient to source for this recipe and that’s because the recipe features not one but TWO butters, one of them being Buffalo Milk Butter. While I will say the butter is very unique and has a distinct creamy + milky taste, if you can’t find it just sub for some high quality regular butter. (For reference, I live in NYC and it took 4 tries to find this butter just to shoot this recipe.)

Next, the pasta. This recipe calls for a fresh variety and the reason is due to the starchiness and quick cooking which aid in forming the beautiful creamy sauce. While fresh pasta is always ideal, don’t be afraid to just buy store bought fresh pasta.

Finally, the cheese…PARMIGIANO! I can’t stress this enough, and especially for this recipe, buy a block of parmigiano cheese and NOT pre-grated. For the sauce to work well, you’ll need the cheese finely grated (best achieved on the microplane) and to get the same look as the restaurant on top a box grater.

Fettuccine with Buffalo Butter and Parmigiano Reggiano (Misi Copycat)

Such a beautiful thing happens when you combine fresh pasta, parmigiano and GOOD butter.

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Servings 2

Ingredients

  

• 9 oz. fresh fettuccine
• 1/2 cup pasta cooking water
• Salt
• 2 ounces buffalo butter
• 1 ounces butter
• Freshly ground black pepper to taste
• ½ cup finely grated Parmigiano Reggiano with a microplane
• ¼ cup roughly grated Parmigiano Reggiano with the coarse side of a box grater

Instructions

 

• Bring a large pot of water to boil and salt generously. Place a medium saute pan on low heat and add both butters to the pan.
• Once the butters are melted add the pasta to the water and cook to al dente (for fresh pasta, it is usually 1 – 2 minutes.)
• While the pasta cooks, add one ladle of pasta water to the pan with butter and slowly stir to emulsify.
• Remove the pasta with tongs from the pot and add to the butter and water emulsion.
• Add another ladle of pasta cooking water and fresh ground black pepper. (The water helps to make the sauce and will be absorbed, don’t be shy adding it.) Continue to cook on low heat while tossing to incorporate the sauce into the pan.
• When the sauce is incorporated remove the pan from the heat and add the finely grated cheese in a slow steady stream while tossing the pasta. Continue to toss until the cheese is fully melted and a sauce forms.
• Divide the pasta into bowls. Top with plenty of the coarsely grated cheese and more freshly ground pepper.
• Enjoy!!!