Gosh, when food is made with quality ingredients it really doesn’t need much by way of flavor enhancers. I didn’t even add any herbs to this parmesan pasta, just olive oil and garlic with salt and pepper.
The inspiration
The twins Anjali and Rani brought back a bunch of Italian goodies from their school trip to Italy recently -Parmigiano reggiano cheese, balsamic vinegar, pasta, and honey infused with balsamic vinegar.
The parmigiano reggiano cheese was amazingly delicious 😋 and tasted so good that Hitesh asked me to make a pasta with just the cheese, and I did!
Parmigiano Reggiano Fettuccini
Ingredients:
- 1 lb fettuccini pasta
- 2 cups grated or crumbled parmigiano reggiano cheese
- 6 cloves garlic finely minced
- Olive oil
- 1 tbsp butter
- Salt and pepper
- Red chili flakes (optional)
Directions:
- Cook pasta according to package directions, be sure to save 1 cup of pasta water before draining.
- In a large pot heat 3 tbsp olive oil and 1 tbsp butter.
- Add the garlic and sauté for a few seconds. Add red chili flakes if using and toast in oil for a couple of seconds.
- Immediately add the cooked pasta. Mix the pasta in with the garlic oil.
- Next add the Parmigiano reggiano cheese and black pepper. Add the 1-cup pasta water and toss all the ingredients together. Pasta is ready.
- Serve pasta warm with garnish of extra cheese.
To turn this delectable pasta into a delicious meal, I served it with a side of caprese salad and ended dinner with vanilla ice cream drizzled with thick balsamic vinegar that the kids had brought back from Bologna 😋.
Mangiamo!
Let’s eat! in Italian
