Spaghetti With Butter Parmesan And Pepper Food

PASTA WITH BUTTER AND PARMESAN

Steps:

• Cook the spaghetti according to the package directions.
• Drain the spaghetti, return it to the pot, and stir in the garlic butter and the salt. Toss with the parsley, if using, and serve with the Parmesan on the side. Originally published April 22, 2010.

RAVIOLI VERDI WITH BUTTER, PARMESAN AND PEPPER

Steps:

• Make the filling: Strip leaves away from chard, and dice the stems into 1/2-inch pieces. Set a large frying pan over medium-high heat. Add 3 tablespoons olive oil. When oil shimmers, add the onion, diced chard stems, and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for 12 to 14 minutes, until onions are tender and lightly golden.
• In the meantime, slice the chard leaves into 1-inch pieces. When the onions are tender, add the chard leaves to the onions, and cook, using tongs to turn the chard until it wilts. Season with salt. Continue cooking, stirring occasionally, for 9 to 10 minutes, until the chard is tender and sweet. Remove pan from heat and allow to cool to room temperature.
• Scrape chard into the bowl of a food processor, and add ricotta, Parmesan and nutmeg. Pulse to combine, stopping to scrape the sides of the bowl with a rubber spatula, until the chard is evenly, finely chopped. Taste and adjust salt as needed. Cover and refrigerate until ready to use.
• Make the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup Diamond Crystal kosher salt.
• Place a sheet of pasta on your workspace and dust off any excess flour. Fold the sheet in half lengthwise to create a crease and unfold. Spoon tablespoonfuls of filling horizontally along the center of the pasta sheet, about an inch and a half apart.
• Using a spray bottle or damp pastry brush, very lightly moisten the entire strip. Lift the top edge of the pasta sheet and fold it down to meet the bottom edge, letting it drape loosely over the filling.
• Starting on one end, squeeze out air bubbles by pressing the dough around the filling with dry fingers (but don't press on the filling itself). Work toward other end. Press on the edges to seal completely.
• Using a fluted pasta cutter or a knife, trim the unfolded edges of the pasta, then cut between the mounds of filling to form the ravioli.
• Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Cover with a piece of parchment paper.
• Drop 32 ravioli into water and stir, keeping an eye on them. They should cook in about 3 to 4 minutes.
• Make the sauce while the pasta cooks: Set a large frying pan with curved edges over medium-high heat and add 3 tablespoons pasta water. (The starch in the pasta water helps this emulsion stay together.)
• Bring to a simmer, then reduce heat to medium-low and add butter a piece or two at a time while continuously swirling the pan.
• Keep swirling the pan until the butter melts and the sauce begins to thicken. Remove from heat and add Parmesan, black pepper, and salt. Swirl to combine, then taste and adjust salt as needed.

EASY PARMESAN PASTA WITH BUTTER AND PEPPER

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and boil according to packet instructions until al dente. Meanwhile, grate the parmesan with a fork to resemble large crumbs (it doesn't matter if there are some larger crumbs)
• Add the butter and olive oil to a large bowl. Once the pasta is cooked transfer it from the boiling water with a spaghetti spoon to the bowl draining off any excess water.
• Toss the pasta in the butter and olive oil until it's completely coated and the butter has melted. Leave the pasta to cool for 30 seconds to 1 minute then add the parmesan. Toss the pasta until evenly coated add a pinch of black pepper and serve.

CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
• Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
• Stir in the reserved pasta water.
• Toss in the cooked pasta. Reduce the heat to low.
• Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
• Season with salt, if desired.
• Enjoy!

PASTA WITH BROWN BUTTER AND PARMESAN

Steps:

• Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
• In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
• Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
• Serve with black pepper and more Parmesan on top.

PASTA WITH PECORINO AND PEPPER

Steps:

• Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
• Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
• Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

CREAMY PARMESAN SPAGHETTI

Steps:

• Cook spaghetti noodles according to package's instructions. Drain and set aside.
• Add butter to a large skillet and melt over medium heat. Add garlic and stir until fragrant (2-3 minutes). Transfer spaghetti to the pan and stir to coat in the garlic butter.
• Add heavy cream and parmesan to pan and stir until parmesan is completely melted and combined and noodles are coated.
• Season with salt and pepper to taste, sprinkle with parmesan cheese and serve immediately.

BROWN BUTTER PARMESAN SPAGHETTI

Steps:

• In a small, thick-bottomed pan over medium-low heat, melt the butter. Continue cooking the butter over medium heat, whisking frequently, until the foam subsides and the butter begins to turn brown and smell nutty, about 10 minutes. Remove from heat immediately and set aside. Note: It is really easy to burn brown butter, so watch it carefully. It turns brown really fast (and can also burn really fast!)
• Meanwhile, set a large pot of water to boil. Cook the pasta to al dente per package instructions.
• Using tongs, lift the cooked spaghetti noodles out of the water and place in a large pasta bowl. You can drain the noodles in a colander, too, but remember to reserve some of the pasta water! It's crucial for this recipe.
• Pour the browned butter and 1/4 cup of the pasta water over the noodles. Sprinkle with Parmesan and add a few turns of freshly ground black pepper. Using the tongs, toss well until all ingredients are incorporated and have mixed to coat the noodles with an almost creamy sauce. Add more pasta water - a couple of tablespoons at a time - if necessary to achieve this.
• Top with additional Parmesan cheese if desired. Serve immediately. Top individual portions with basil, bacon, or cherry tomatoes, if desired.

CACIO E PEPE

Steps:

• Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
• Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
• Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

PARMESAN GARLIC SPAGHETTI

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. In a medium saucepan, combine butter, garlic and red pepper flakes over medium heat until the butter has melted. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 4-5 minutes, skimming foam as necessary. Remove from heat. Stir in pasta and Parmesan until well combined, about 2 minutes; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.

SPAGHETTI WITH BUTTER AND PARMESAN

Steps:

• Cook spaghetti in plenty of boiling salted water until al dente, 7-10 minutes.
• Melt butter in a small skillet.
• Toss spaghetti with melted butter, cheese and parsley. Serve hot.

PASTA WITH BUTTER AND PARMESAN

Steps:

• Bring well-salted water to a boil over high heat in a large pot. Add pasta and cook until al dente. Drain, reserving the water for later use. Set the pasta aside.
• Melt butter in the same pot. Add pepper and toast over medium heat for 1 minute stirring frequently.
• Remove from the heat. Slowly add 1/2 of the Parmesan, whisking continuously to incorporate into the butter.
• Add 1/2 cup reserved pasta water and the remaining Parmesan. Whisk until combined.
• Add pasta to the sauce and toss. If the pasta seems too dry, add reserved water 1/4 cup at a time until desired consistency is reached.
• Serve warm, with a green salad and a side of crusty bread.

GARLIC PARMESAN SPAGHETTI

Steps:

• Heat up a pot of water and cook the spaghetti to al dente, according to the package instructions.
• Drain and set aside.
• Heat up a skillet with the olive oil and saute the garlic until aromatic but not browned.
• Add the spaghetti to the skillet, follow by salt and chicken bouillon powder. Stir to blend well.
• Turn off the heat and add the Parmesan cheese. Mix well with the spaghetti.
• Garnish with the parsley and serve immediately.

GARLIC-BUTTERED PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, cook garlic in butter over medium-low heat until mixture is fragrant, 4-5 minutes; remove from heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat.

EASY AND PERFECT BUTTERED SPAGHETTI

Steps:

• Fill a large pot about 3/4 full with cold water and add the salt. Bring the water to a boil. Add the spaghetti and cook according to package directions (usually 9 - 11 minutes).
• Reserve about 1/2 cup of the pasta water and drain the rest. Place the cooked spaghetti back into the pot over low heat.
• Add the butter, lemon juice and reserved pasta water. Add the water a little at a time and stir until the butter is melted and the pasta looks "sauced". You may not need the full 1/2 cup of the reserved water. Turn the heat off.
• Toss in the Parmesan and red pepper flakes with the pasta. Serve immediately.

SPAGHETTI WITH BUTTER, PARMESAN, AND PEPPER

Steps:

• Cook pasta in large pot of boiling salted water until just tender, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add 1/4 cup reserved cooking liquid, cheese, and butter. Toss over medium heat until cheese melts and sauce coats pasta, adding more reserved cooking liquid if dry, about 3 minutes. Season generously with salt and pepper. Transfer to serving bowl. Garnish with Parmesan shavings, if desired, and serve.

PASTA WITH CAULIFLOWER-PARMESAN BUTTER

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
• Meanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
• Melt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
• Tightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.