Farfalle al Burro e Parmigiano.

Name: Farfalle al Burro e Parmigiano.
Total time: 20 min
Yield: 1
Cuisine: Italian
Ingredients: 1 Teelöffelspitze black pepper, freshly ground; 40 g butter; 135 g Farfalle; 65 g grated Parmesan; 130 ml heißes Nudelwasser; 1 pinch nutmeg, grated; salt; 2 liters water

Main course Pasta dish Italian Vegetarian

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Total time: 20 min

This recipe is shown in a translation. Original language: Deutsch.

Ingredients

Portions

black pepper, freshly ground 1 Teelöffelspitze
butter 40 g
Farfalle 135 g
grated Parmesan 65 g
heißes Nudelwasser 130 ml
nutmeg, grated 1 pinch
salt
water 2 liters

cook

Al dente

toss

Toss briefly

Binden

Reduce the heat, gradually add the pasta water and Parmesan while stirring constantly until everything emulsifies

taste

Season with pepper and nutmeg and serve immediately

heißes Nudelwasser

130 ml

bound pasta

cooked pasta

tossed pasta

nutmeg, grated

1 pinch

heißes Nudelwasser

130 ml

grated Parmesan

65 g

Farfalle al Burro e Parmigiano

black pepper, freshly ground

1 Teelöffelspitze

butter

40 g

melt

Gently melt over low heat and allow to foam slightly without browning

Farfalle

135 g

salt

water

2 liters

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