BOW TIE PASTA IN PARMIGIANO-REGGIANO BUTTER

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Bow Tie Pasta in Parmigiano-Reggiano Butter image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound dried farfalle or bow tie pasta
6 quarts water
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

Steps:

  • In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente.
  • In a large skillet melt butter. Do not brown. Add drained pasta and cheese and toss until coated. Season with salt and pepper and serve immediately.

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