Main course · Vegetarian
Pasta with butter and parmesan
14 min4 servingsVery easy
The dish you get right on the very first evening: well-cooked pasta, butter, parmesan, and a little cooking water to bind it. Twelve minutes, one pot, and everyone at the table.
Equipment needed
- Pot
- Colander
- Knife
Allergens
GlutenMilk
Nutrition facts
| per serving | per 100 g | |
|---|---|---|
| Energy | 472 kcal | 378 kcal |
| Protein | 17.2 g | 13.8 g |
| Carbs | 65.9 g | 52.7 g |
| of which sugars | 2.2 g | 1.8 g |
| Fat | 14.7 g | 11.8 g |
| of which saturates | 9 g | 7.2 g |
| Fibre |
Before you start: 3 basics, 5 min read
Method
- 1
Bring a big pot of water to the boil, at least four litres, with a level tablespoon of coarse salt: salted water makes all the flavour of the pasta.
- 2
Cook the pasta for the packet time minus one minute, stirring once at the start. Taste: it should stay a little firm.
- 3
Keep a glass of the cooking water, then drain the pasta.
- 4