Actually, this is a classic Italian pasta with butter and
cheese. It is my ‘mac and cheese’
comfort dinner when I am under the weather and don’t want to eat anything but
know I have to.
I call the picture ‘study in white’. When I’m feeling fine, I crumble hot red pepper
on it. The pasta in the picture is pappardelle, an egg noodle. You may, of
course, cook your favorite pasta.
For one (can be doubled, etc.)
4-ounces pasta
2 tablespoons melted butter (I nuke)
grated Parmesan cheese, to taste
- Boil the pasta in 2-quarts water for 4 ounces. Stir once or twice, should take 10 to 15 minutes. Taste a strand to make sure it’s not underdone, or mushy. Drain in a colander.
- Plate the pasta, pour over the hot, melted butter. Mix. Lay on the Parmesan, to your liking.
