spaghetti al burro e salvia
spaghetti with butter & sage
One of the two simplest dairy sauces in this book! This is similar to the what the Italian Americans regard as their own and what, until just a few years ago, most Italians wouldn't even have called a pasta sauce in its own right - plain pasta dressed with butter : Alfredo. For generations this was a convalescent food - a way to enjoy pasta without eating heavier or my acidic (i.e. tomato) based sauces.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
grate the cheese
chop the sage
boil the spaghetti
melt the butter
combine
spaghetti with butter & sage
INGREDIENTS
FOR FOUR PEOPLE
a handful of sage leaves
butter to taste
black pepper to taste
PASTA
400g dry spaghetti
MANTECATURA (?)
none
METHOD
Chop the fresh sage finely and grate parmesan to serve with the finished dish. Begin boiling the spaghetti and and just as it reaches ‘al dente’ fish it out of the water with a pasta spoon and transfer to a warm pasta wok on a very low heat. Add a couple of tablespoons of butter (or to taste), toss and combine and make sure the pasta is cooked to your liking. Turn off the heat beneath the pasta, add the sage leaves, parmesan and black pepper to taste.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
