Monday, March 03, 2008

Tagliatelle with Butter & Parmesan

Simple Tagliatelle with Butter & Parmigiano-Reggiano

Prep time: 10 minutes (time to boil the water and quickly cook the pasta)
Serves 2

4 oz/ 125g artisan long pasta (I used tagliatelle all’uovo)
½ - ¾ cup FRESHLY grated Parmigiano-Reggiano cheese
Freshly ground black pepper to taste
Unsalted butter (at room temperature so it will melt)…the amount depends on how creamy you like it, keep adding 1 tbsp at a time…you don’t want it to end up too greasy.
Extra virgin olive oil (optional, but it’s a nice blend with the butter)

1. Boil the pasta as directed in lots of salted water.

2. Have the grated cheese (freshly grated is best, the cheese just melts), pepper and butter handy.

3. Drain the pasta allowing a little water to cling to the noodles. Place one tbsp of soft butter into a serving bowl, pour the pasta over it to melt the butter. Toss and add the cheese and pepper. Toss and taste and continue adding, butter, cheese, pepper (and olive oil) until it makes you moan…then it’s ready to serve with a lovely salad and some focaccia or Italian crusty bread.

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