of Pasta Armando Spaghetti
of Alpine butter
Grated Parmesan cheese (aged for 36 months)
Bring the salted water to the boil.
Immerse the Spaghetti and, in the meantime, slowly melt the butter, which has been cut into small pieces, in a frying pan.
Taking care not to burn it, ensure that the butter slowly acquires a dark golden colour. P
our on a small quantity of the pasta cooking water to stop the cooking process.
Drain the al dente spaghetti and mix in the frying pan together with the butter, the Parmesan and a glass of the cooking water.
Using a wooden spoon and tongs, create nests of spaghetti on the plate and serve with a dusting of pepper and Parmesan.
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