Fresh creamery butter. What could be more appetizing? Might we hypothesize fresh creamery butter smothered in cheese? Hey, someone has to ask the difficult questions around here! For all of you internet foodies who have wasted countless hours ruminating over what could possibly be better than butter, think no further. I’m here to tell you, the answer to better usually involves cheese or sugar. In this case, it’s cheese. Just picture it – little strands of linguine floating on an ocean of cheesy creamy butter. The Italians are to blame for this delightful pasta pairing. Go easy on them, for they meant no harm…although my hips *might* disagree!
Visit the Kitchionary for a how to on Measuring Pasta.
Cook Time: 10-15 minutes Serving: 1 bowl of pasta (about 1/2 cup prepared)
2 ounces of linguine or fettuccine
2 tablespoons of butter
1/4 cup of heavy cream
1/2 cup of freshly grated Parmiggiano Reggiano cheese
Salt and Pepper, to taste
A sprinkling of chives for color
1. In a medium saucepan, bring about 2 cups of water to a rolling boil. Add your pasta of choice as well as a pinch of salt and a teaspoon of oil. The oil helps keep the pasta from sticking together as it cools. Cook the pasta until al dente, drain and set aside.
2. Next, melt the butter in a medium saucepan. Once melted, add the heavy cream and the parmiggiano. Season accordingly and simmer until the sauce is thick and creamy. Add your precooked pasta and stir to combine.
3. Top with a second sprinkling of cheese and chives and serve warm.