Pasta with Butter and Cheese

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                            FOOD FUNNY
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There's nothing better than a good one-liner. Here's one from
Rosemary Zwick:

She was only a whiskey maker, but he loved her still.

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                            TODAY'S RECIPE
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This dish is very similar to the original fettuccine Alfredo, except
that Alfredo didn't use cream in his dish. Think of it as the Italian
version of macaroni and cheese - it's about the easiest and possibly
the best way there is to dress pasta.

Pasta with Butter and Cheese (Pasta al Burro e Formaggio)

4 Tbs (60 ml) butter cut into small pieces
1 lb (450 g) dried pasta such as spaghetti, rigatoni, or conchiglie,
cooked according to package directions and drained
1 cup (250 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) heavy cream

Place the butter in a large bowl. Add the pasta and half the cheese,
tossing to combine.
Add the remaining cheese and cream and toss again.
Serves 4 to 6.
Received on Wed Feb 16 07:28:56 2011