Pasta dei Cornuti is the kind of Italian recipe that proves you don’t need a long ingredient list to make something deeply satisfying. Hot fettuccine is tossed with butter, Parmesan, black pepper, and a splash of starchy pasta water until everything turns glossy and creamy.
It’s fast, comforting, and perfect when the fridge looks nearly empty. In fact, this Neapolitan dish is traditionally associated with exactly that idea: a last-minute pasta made with a few ingredients that are almost always on hand.
What Is Pasta dei Cornuti?
Pasta dei Cornuti is a traditional Neapolitan preparation typically made with pasta, butter, Parmesan, and black pepper. Some versions use spaghetti or penne, while this one uses fettuccine for an especially rich, comforting result.
Its unusual name literally refers to “cuckold pasta.” According to the old folk story attached to the dish, an unfaithful wife supposedly needed to prepare something extremely quick before her husband returned home, so she turned to butter-and-Parmesan pasta. Modern Italian food publications explicitly note that the story reflects outdated stereotypes, but the colorful name has endured.
Today, the dish is better appreciated for what it really is: an ultra-simple Italian pasta that becomes luxurious when the ingredients and technique are good.
Why Everyone Will Love This Recipe
This simple pasta delivers far more flavor than its short ingredient list suggests.
Ready in about 15 minutes
Made with only a handful of ingredients
Rich, creamy texture without heavy cream
Perfect for last-minute dinners
Easy to customize
Classic Italian comfort food
The secret is all in the technique: starchy pasta water, melted butter, and Parmesan come together to form a silky sauce that clings to every strand.
Tips for the Creamiest Butter and Parmesan Pasta
Use good-quality butter and freshly grated Parmesan.
Grate the cheese finely so it melts more easily.
Reserve plenty of pasta water before draining.
Toast the black pepper briefly to intensify its aroma.
Keep the pasta slightly al dente before transferring it to the skillet.
Add pasta water gradually rather than all at once.
Toss vigorously when adding Parmesan to create an emulsion.
Keep the heat low or turn it off before adding the cheese to reduce the risk of clumping.
Serve immediately, as the sauce thickens quickly as it cools.
Frequently Asked Questions
