Recipe courtesy of Acqua Restaurant
Bow Tie Pasta in Parmigiano-Reggiano Butter
- Yield: 4 servings
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
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.