ingredients:
10 oz fresh fettuccine or tagliatelle
8 tablespoons unsalted butter, at room temperature
1/2 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
1 cup heavy cream, very lightly whipped
Salt and freshly ground pepper (use white pepper if you have it)
SET the pasta water to boil.
8 tablespoons unsalted butter, at room temperature
1/2 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
1 cup heavy cream, very lightly whipped
Salt and freshly ground pepper (use white pepper if you have it)
SET the pasta water to boil.
methods:
IN a pan large enough to hold all the pasta , melt the butter over low heat.
ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.)
ADD slowly the grated cheese as you continue stirring or whisking.
COOK the pasta.
ADD salt and pepper to taste.
ADD the cooked and drained pasta. Mix well with a wooden spoon.
TURN into a warmed serving bowl, or directly onto warmed plates.
PASS grated Parmesan at the table.
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