About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Pink Shrimp Sauce with Cream | Main | Borro Oro e Salvia »

Butter and Parmesan Cheese Sauce

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Today's pasta is a very simple, but delicious one. I know that many of us have been calling some of the pasta sauces comfort food, and that's what this one was to me.

Marcella says that this sauce has been a favorite way for the Northern Italians to flavor their pasta for generations. She also says that this pasta tests your pasta tossing skills.

I found it very easy to make. Boil pasta. She suggested dried spaghetti, but I had a nice Pici on hand. Cast in bronze dyes so the texture is rougher, meaning the sauce would stick better. While the pasta is cooking, dice up a good quality butter and grate some Parmigiano-Reggiano cheese. When the pasta is done, place it in a heated serving dish. Add some of the cheese, and toss until melted and the pasta is coated. Add some of the butter and more cheese, and toss again. Add the remaining cheese, and toss again. And lastly, add the remaining butter and toss until all of the butter has melted.

Serve with additional grated parmesan. I don't know if it's authentic, but I also add freshly ground black pepper to mine and it was just perfect! And a glass of white wine, a sunny deck, and my husband as company, and it couldn't have been any better.

Comments (4)

YUM! I bet this would be good with a bit of hot pepper flakes to spice it up a tad or nutmeg. Of course - butter and parmigiano - it doens't get much better than just that! LOL

This is my kind of Mac & Cheese! :grin:

This is what i grew up with when I didn't want what the grown-ups were having. Simple and always delicious. (and no nasty tomatoes!)

Marcella Hazan:

Cindy, guess what, to the basic recipe Victor also adds black pepper. He tosses it moreover with heavy cream. He is a prodigious tosser, and the finished dish looks very thickly coated. We published his version as Victor's Pasta in Marcella's Italian Kitchen (Knopf, 1986). Occasionally, if he is in the mood for it, he will grate some nutmeg over it, as Jerry suggests, or allspice. Chili pepper? OH, NO, Jerry! I love chili pepper, but not here. This is a pasta that wears a round, cuddly coat, it doesn't want spikes of hot pepper flakes poking through it.

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This page contains a single entry from the blog posted on June 24, 2010 6:06 AM.

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