Bow Tie Pasta in Parmigiano-Reggiano Butter

Total Time:
20 min
Prep:
5 min
Cook:
15 min

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
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.


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