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Bow Tie Pasta in Parmigiano-Reggiano Butter Print Email


1 pound dried bow tie pasta
6 quarts water
8 TBS (1 stick) butter, softened
1 1/2 cups grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

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. 4 servings, Acqua Restaurant
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