Spaghetti Warehouse Spaghetti With Garlic Butter Food

SPAGHETTI WITH BUTTER

Steps:

• Bring a pot of water to a boil, then add a good amount of salt. Taste the water, it should taste salty, almost like sea/ocean water. Then add the spaghetti.
• Cook until al dente, not too hard, though (if you use a good quality pasta it won't get mushy).
• Use a pasta fork and remove the pasta from the water and place directly into two plates. Top with butter and mix until well-coated.

SPAGHETTI WAREHOUSE SPAGHETTI WITH GARLIC BUTTER

Steps:

• In a small pot, melt 1/2 pound butter on low. Do not cook the butter on high heat, it will brown, and then burn. If you burn the butter you will need to restart the recipe.
• Chop garlic finely, and add to the pot. Simmer the butter sauce on low for at least 20 minutes. You want the raw taste of the garlic to cook out completely.
• Add about 1 tablespoon of the freshly chopped parsley to the butter sauce and mix well. Add 1/4 cup of the Romano cheese into the butter sauce about 4 minutes before serving.
• Cook pasta according to package directions, and drain. In a large bowl combine butter sauce, and the pasta and mix well. Place pasta onto plates, and garnish with remaining Romano cheese and chopped parsley.

ROASTED GARLIC ROMANO BUTTER (SPAGHETTI WAREHOUSE® COPYCAT)

Steps:

• Mix butter and garlic together in the bowl of a stand mixer. Beat milk into butter mixture using the whisk attachment on the mixer until smooth and whipped. Add Romano cheese and parsley to butter mixture and beat until thoroughly whipped.