Recipe courtesy of Acqua Restaurant

Bow Tie Pasta in Parmigiano-Reggiano Butter

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  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente.
  2. 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.