Spaghetti Al Burro Food

SPAGHETTI AGLIO, BURRO ED OLIO, CON LE OLIVE

Steps:

• While spaghetti is cooking, heat olive oil and butter in a saucepan over medium low heat.
• After butter has melted, add garlic, marjoram and black pepper, stirring until garlic is soft; don't overcook the garlic, if it looks like it will finish before the pasta, remove from heat.
• Throw in kalamata olives so they can warm with the sauce.
• When pasta is al dente, drain pasta and add to saucepan with 'sauce', stir to coat.
• Put pasta in your bowl or on your plate, top with torn basil leaves and fresh grated parmesan.

PASTA AL BURRO CON FORMAGGINO: PASTA WITH BUTTER AND CHEESE

Steps:

• Salt a pot of boiling water, and cook the penne according to instructions on the package. Drain the penne, reserving some pasta water. Pour the pasta into a mixing bowl, along with some pasta water. Add the grated Parmigiano Reggiano cheese, formaggino, and butter. Allow the hot pasta to melt all the ingredients. Mix well and serve immediately.

AGNOLOTTI AL BURRO E SALVIA

Steps:

• Make the dough from the flour and the eggs (like a bread dough) and put it in a bowl, cover it with plastic wrap, and let it sit until it has risen.
• In the mean time, blanch the cabbage, drain it, squeezing well to extract moisture, and mince it. Then sauté it until done in the butter. Take out the cabbage and set aside.
• Brown the sausage and when brown add cooked meats together and heat until hot.
• Mince the cooked meats quite finely (if need be you can blend them, but be careful not to make a paste). Combine all the ingredients of the filling in a bowl and mix them thoroughly with your fingers to obtain a homogenous mixture, seasoning it to taste with salt, pepper and nutmeg.
• Take the pasta dough and roll it out dime-thin. Cut the sheet into two equal-sized pieces, dust one lightly with corn meal, roll it up, and cover it so it stays moist.
• Dot the half of the sheet still on your work surface with blebs of filling about the size of a small hazelnut, putting the dots in rows that are about an inch apart (I have seen agnolotti that are smaller).
• Unroll the other sheet, shake off the corn meal, and lay it over the first.
• Tamp the sheet down well around the filling, so it sticks, and cut the agnolotti free with a serrated pasta wheel.
• Come time to cook them, heat the butter in a pan with the sage, and remove it from the flames when the sage begins to whisper (you don't want to brown the butter or burn the sage).
• In the meantime, bring broth to a boil.
• Boil the agnolotti in broth, skimming them off, into a serving bowl, as soon as they rise to the surface.
• Season them with the butter and sage, and serve with freshly grated cheese, and thinly sliced truffle, if you have it.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
• Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.