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533 calories. 22g fat. 65g carbs. 18g protein ... reserve a ½ cup of the pasta water and drain the rest. 2. While the pasta cooks, mash the soft butter with the olive oil and Pecorino in a large ...
1/2 cup freshly grated parmesan. salt and freshly ground black pepper to taste. pinch of chili or crushed red pepper flakes. 6 tablespoons butter cubed or melted. 1 1/2 cups fresh or frozen peas ...
In Italy, the combination of pasta with butter and cheese dates to at least the 15th century, when it was mentioned by Martino da Como, a northern Italian cook active in Rome; [13] this recipe for "Roman macaroni" (Italian: maccaroni romaneschi) calls for cooking pasta in broth or water and adding butter, "good cheese" (the variety is not specified) and "sweet spices".
A splash, or about a tablespoon, of heavy cream can make a huge difference and contains about 51 calories and 5 grams of fat. By comparison, a tablespoon of butter is roughly 100 calories and 11 ...
Italian pasta dish of fresh fettuccine tossed with bacon and pecorino and Parmesan. [7] [8] Fettuccine Alfredo: Lazio: Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese: Fileja al sugo di capra: Calabria: Whole-wheat fileja pasta, with a ragù sauce with goat meat Fregola con arselle: Sardinia
Strain the pasta, but do not dump out the pasta water. The pasta water will be used again and keep the water at 140 degrees Fahrenheit. Turn off the heat because if you are using cast iron, that ...
To make this low-calorie version, use a Parmesan rind to add major flavor, and peeled broccoli stems for extra bulk when puréeing. ... Toss cooked rigatoni in a pan with butter, pasta water and ...
A cheese and pasta casserole known as makerouns was recorded in the 14th-century medieval English cookbook the Forme of Cury. [7] It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese, the recipe comparing it to losyns, a dish similar to lasagne. The recipe given (in Middle English) was: