Jim Tuttle - Mount Dora Historic Inn
Recipe type: Entree
This is simplicity at its finest! Pasta Beurre literally translates to pasta with butter. It is a northern Italian dish; but, because of northern Italy’s proximity to France, there is some influence in the dish. However, I would never tell my northern Italian friend that… Many of you have had this dish, but under a different name—Pasta Alfredo. Unfortunately what you know as pasta Alfredo has been altered to the point that it is no longer the traditional delicacy that I will share with you today.
- 16 ounces dry Linguini pasta
- 1 cup butter
- ¼ cup heavy cream
- Salt and pepper to taste
- ½ cup finely grated (by hand please) Parmesan cheese—to be served at the table
- Bring a large pot of salted water to a boil (6 quarts of water and 1 ½ tbsp of sea salt). (Do not add oil to water, ever! Your sauce will not adhere to the pasta if you do). To prevent pasta from sticking, continuously stir pasta for the first two minutes, then every few minutes thereafter.
- Add linguini (whole, do not break in half—it’s sacrilegious) and cook for 8 to 10 minutes or until al dente; drain—do not rinse your pasta.
- While pasta is cooking, in a saucepan, melt butter into cream over low heat. Add a pinch of salt and blend until married (your sauce, not you). Remove from heat as soon as the butter has melted; otherwise, your milk solids will separate out.
- Once pasta is drained in a colander, return the pasta to its original pot Pour melted butter and cream over the pasta and toss well
- Plate your pasta in bowls and serve immediately and pass the grated Parmesan cheese at the table.
- Guide your guests to put a healthy portion of cheese on their pasta.