Pasta al Burro e Formaggio
Italian, hearty, classic and so simple a pasta recipe it’s almost… unbearable. Enjoy!
Cooking time: 10-15 min
You need: a pot and big bowl
- 1 pack of Spaghetti or Macaroni (@500g or @2 Lbs)
- 200g (less than 1 Lb) of grated cheese (@50g or less than 2oz per person)
- 4 Tbsp of butter (1 Tbsp per person)
- +2 Lt of water
For the Spaghetti
- Add at least 2 Lt of water in a pot.
- Add salt.
- Turn on the fire and bring it to a boil.
- Add the spaghetti in the pot and stir from time to time.
- The spaghetti is to be al dente, cooked but not loose. Check the instructions on the pack for the exact cooking time.
For the Macaroni
- As above, put the macaroni into salted boiling water, and boil twelve to fifteen minutes, or until the macaroni is perfectly soft (meaning: the opposite of al dente. Check the instructions on the pack for the exact cooking time.)
- Stir frequently to prevent the macaroni from sticking to the bottom of the pot.
- Turn the macaroni into a colander to drain.
For the butter and cheese
- While the spaghetti or macaroni is cooking, grate the cheese. You can start with 50g per person and then put some more in a small bowl so that guests can help themselves if they want more.
- Take 1 Tbsp of butter per person, turn the fire on to medium-low and heat the butter up.
- Turn the butter in a big bowl and mix the cheese with the butter.
Mixing it up
- Turn the Spaghetti or Macaroni into the bowl and mix well.
- You are now ready to serve.
Notes on Pasta with Butter and Cheese
- You can use Parmesan cheese (for a sweeter taste) or Pecorino cheese (for a saltier and sharper taste) or… any cheese you like, really.
- Regarding Spaghetti, avoid the thin varieties. (You need enough surface on the spaghetti so that the butter and cheese can stick to it.)
- Regarding Macaroni, go for Mezzani or Zitti (or any short Macaroni with a tube you have in the pantry, really.)