NO COOK - SERVES 4
1 lb (500g) dried pasta
1 cup (90g) freshly grated parmesan
3/4 cup (90g) grated emmental, gruyere, or edam
3/4 cup (90g) grated mozzarella, fontina, or provolone
1 stick (125g) butter
black pepper
Cook pasta in a large pot of boiling, salted wafer, until firm to the bite. Drain, reserving 1/2 cup pasta water. Return drained pasta with parmesan, your choice of cheeses, and butter to the warm pasta pot. Toss well to coat, adding reserved water as needed. Add pepper to taste. Serve immediately.
WHICH PASTA?
Medium tubes or shapes - penne, macaroni, fusilli, conchiglie.
1 cup (90g) freshly grated parmesan
3/4 cup (90g) grated emmental, gruyere, or edam
3/4 cup (90g) grated mozzarella, fontina, or provolone
1 stick (125g) butter
black pepper
Cook pasta in a large pot of boiling, salted wafer, until firm to the bite. Drain, reserving 1/2 cup pasta water. Return drained pasta with parmesan, your choice of cheeses, and butter to the warm pasta pot. Toss well to coat, adding reserved water as needed. Add pepper to taste. Serve immediately.
WHICH PASTA?
Medium tubes or shapes - penne, macaroni, fusilli, conchiglie.
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