Today’s pasta is a very simple, but delicious one. I know that many of us have been calling some of the pasta sauces comfort food, and that’s what this one was to me.
Marcella says that this sauce has been a favorite way for the Northern Italians to flavor their pasta for generations. She also says that this pasta tests your pasta tossing skills.
I found it very easy to make. Boil pasta. She suggested dried spaghetti, but I had a nice Pici on hand. Cast in bronze dyes so the texture is rougher, meaning the sauce would stick better. While the pasta is cooking, dice up a good quality butter and grate some Parmigiano-Reggiano cheese. When the pasta is done, place it in a heated serving dish. Add some of the cheese, and toss until melted and the pasta is coated. Add some of the butter and more cheese, and toss again. Add the remaining cheese, and toss again. And lastly, add the remaining butter and toss until all of the butter has melted.
Serve with additional grated parmesan. I don’t know if it’s authentic, but I also add freshly ground black pepper to mine and it was just perfect! And a glass of white wine, a sunny deck, and my husband as company, and it couldn’t have been any better.


Essentials of Classic Italian Cooking – Butter and Parmesan Cheese Sauce — 1 Comment