Pasta in Bianco
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 clove (s) garlic, peeled and finely chopped
- 50 g butter
- 500 g ribbon pasta, taliatelle
- 2 handfuls parmesan, grated
- Salt and pepper, freshly ground black
Print Recipe
Pin Recipe Instructions
- In a small pan, sweat the garlic in the butter for a few minutes without color.
- Bring salted water to the boil in a large saucepan and cook the pasta until al dente. Pour over a bowl into a colander to catch some of the starchy cooking water. This is important; You need it for all pasta sauces, especially this one.
- Pour the melted garlic butter into a warmed pasta bowl; the bottom of the bowl must be completely covered. Add the pasta with 5-6 tablespoons of the cooking water and the parmesan, season with salt, pepper and mix everything thoroughly - preferably with a pasta tongs or two forks. The garlic butter combines with the water and cheese to create a wonderfully creamy sauce. Possibly mix some more cooking water into the pasta so that the sauce stays smooth and doesn`t get too thick.
- The pasta is served in deep plates.
- Pass a large piece of parmesan cheese around with a cheese grater!
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