Thursday, July 23, 2009

Chef Chuck's Spaghetti al Nero with White Sauce


Spaghetti Neri con Salsa al Formaggio


I selected this black pasta, (Spaghetti al Nero) to showcase my white sauce. A creamy and smooth sauce with imported parmigiano cheese and garlic. The pasta gets it's color from the ink of a cuttlefish, a classy presentation for a quick and inexpensive recipe.


White Sauce
8 tablespoons butter
4 garlic cloves, minced
1 cup heavy cream
12 tablespoons parmigiano
cheese, grated
salt to taste
1 tablespoon fresh parsley, chopped
1/2 pound pasta


In a saucepan melt butter on low and whisk garlic for 30 seconds, be sure not to burn butter. Continue whisking and add heavy cream, cheese, and salt. Whisk for 2 - 3 minutes to thicken sauce. Cook pasta till al dente and pour sauce over pasta, sprinkle parsley on top. Serves 4.

4 comments:

  1. OMG. You slay me. I could eat pasta right now at 10am. No joke. LOVE that pasta, never saw it before.

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  2. Hello Live.Love.Eat, Your right pasta anytime!! Hot or cold!! This is a specialty imported pasta with a very mild flavor of the sea. The garlic and parmigiano sauce work so well together. Thank You :)

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  3. That is just beautiful. Seriously.

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  4. Hello Allie, Thanks for your comment! :)

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