CHEESY MIDWEEK PASTA

INGREDIENTS

500gm penne pasta
200gm Parmesan or Pecorino cheese (or a mix of both), finely grated
1 garlic clove, peeled and slightly crushed (this gets removed halfway through the cooking process so it should stay whole)
3 tbsp butter
½ tbsp cracked black pepper

METHOD 

Bring a large pot to the boil. Drizzle in some olive oil and a pinch of salt. Make sure it comes to a rolling boil. This dish is so simple that the pasta can really be the hero, so it should be cooked beautifully.

Add your pasta and cook on high for about 7-10min until al dente (firm to bite into and just cooked through).

At around the 7-minute mark of pasta boiling you should start your sauce.

In a medium fry pan heat butter and garlic over a medium heat until the butter is melted and starting to froth.

Add around a quarter cup of pasta water and turn heat to high.

Simmer the butter and water until it reduces down to a bit of a glaze type sauce.

Using a spoon or tongs grab your garlic clove and discard it.

Add pasta and coat in the sauce.

Add the cheese and pepper and give it one more toss through.

Finish with another generous grind of black pepper and a pinch of salt.

To serve

Serve with a beautiful fresh Radicchio Salad

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