Pasta in Bianco

Ingredients for 4 servings:

• 2 garlic cloves, peeled and finely chopped
• 50 g butter
• 500 g ribbon noodles, tagliatelle
• 2 handfuls of Parmesan, grated
• Salt and pepper, freshly ground black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

With garlic butter and Parmesan

In a small pan, sauté the garlic in the butter for a few minutes without browning. Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain into a bowl and sieve to catch some of the starchy cooking water. This is important; you’ll need it for all pasta sauces, but especially this one. Pour the melted garlic butter into a warmed pasta bowl; the bottom of the bowl should be completely covered. Add the pasta with 5-6 tablespoons of the cooking water and the Parmesan cheese, season with salt and pepper, and mix thoroughly—ideally with pasta tongs or two forks. The garlic butter will combine with the water and cheese to create a wonderfully creamy sauce. If necessary, stir in a little more of the cooking water to keep the sauce smooth and prevent it from becoming too thick. Serve the pasta in deep bowls. Pass a large piece of Parmesan cheese around with a cheese grater!