Bow Tie Pasta in Parmigiano-Reggiano Butter

Name: Bow Tie Pasta in Parmigiano-Reggiano Butter
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 pound dried farfalle or bow tie pasta; 6 quarts water; 8 tablespoons (1 stick) unsalted butter, softened; 1 1/2 cups grated Parmigiano-Reggiano cheese; Salt and freshly ground pepper, to taste

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Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 servings

Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 servings

Ingredients

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1 pound dried farfalle or bow tie pasta

6 quarts water

8 tablespoons (1 stick) unsalted butter, softened

1 1/2 cups grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper, to taste

Directions

In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente.
In a large skillet melt butter. Do not brown. Add drained pasta and cheese and toss until coated. Season with salt and pepper and serve immediately.