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.
8 tablespoons butter
4 garlic cloves, minced
1 cup heavy cream
12 tablespoons parmigiano
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.