Saturday, September 17, 2011

Tagliatelle with Parmasen and Pepper

This is a really simple, yet comforting, and quick dish.  It is also very filling but if you would like to have a bit more substance you can add chicken, shrimp, broccoli, peas, scallops, whatever floats your boat.  Kaia loves this dish so it gets made often in our home.

  • 1 tablespoon fresh ground pepper

  • Kosher salt

  • 1/2 pound tagliatelle

  • 1 cup freshly grated Parmasen

  • 2 tablespoons heavy cream

  • 1 tablespoon unsalted butter

  • 2 tablespoons fresh chopped parsley

  • Fill a large pot with water and bring to a boil over high heat. Add a couple tablespoons of salt and the pasta and cook until al dente. Reserve a cup of the pasta cooking water. Drain the pasta and return to the pot.
    With the heat on low, toss the pasta with 1/2 cup of the grated Parm, cream, butter and parsley, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining parm.

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