Buttered Pappardelle Parmigiano Print Email

one 8.8 oz package De Cecco Egg Pappardelle
4 TBS (separated) Parmigiano Reggiano Butter, or premium butter
1 TBS extra virgin olive oil
pinch of cayenne & pinches of black pepper
½ cup grated Parmigiano Reggiano cheese - to taste
1/3 cup minced fresh parsley

Boil pasta according to package directions - a little longer at altitude.

Heat 2 TBS butter and olive oil in a large stick free pan and add a pinch of cayenne and a couple pinches of black pepper. Add pasta directly from pot, along with splashes of pasta water and cook over low heat until married.

Remove from heat and toss in remaining butter (cut into teaspoon-sized bits) along with Parmigiano Reggiano to taste. Serve topped with braised meats or veggies. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com