Pasta with butter and parmigiano

Ingredients for 4 people:

280 g of durum wheat semolina pasta
40 g of IL BURRO NOBILE 
40 g of 30-month SOLODIBRUNA Parmigiano Reggiano

 

Cook the pasta in plenty of salted boiling water. In the meantime, melt the butter in a large pan over a very low heat, adding a small ladle of cooking water from the pasta. Drain the pasta one minute before it has finished cooking, then transfer it into the pan with the butter and mix everything together well, sprinkling over the grated Parmigiano so that it forms a lovely cream.

Recipe made for us by Bianca Maria Bellei