Spaghetti Grossi Quadrati N°221




380 g Rummo Spaghetti Grossi Quadrati N°221
100 g Butter
120 g Parmesan Cheese, aged 24 months
Coarse salt, to taste


Boil the Spaghetti Grossi Quadrati in abundant, boiling salted water following instructions on the pack. In the meantime, in a wide (preferably non-stick) sauté pan, melt the butter slowly. We suggest using a centrifuged butter of excellent quality as it will be purer, creamier and sweeter. Set aside. In another non-stick pan without butter or oil, over medium-high heat make the cheese crisps by grating an even layer of Parmesan directly onto the pan. We recommend using 24-month aged Parmesan as it has a stronger flavor and will produce crispier results. The crisps are ready as soon as they turn yellow/reddish. Remove them immediately from the heat, placing them on a plate or piece of baking parchment to cool. Once cooled, crumble them coarsely and set aside. As soon as the spaghetti is cooked, drain it and transfer it with a slotted spoon into the pan with the melted butter. Stirring it with the flame off, cream the pasta by sprinkling in freshly grated Parmesan cheese and spoonfuls of the cooking water only as necessary to coat the pasta in a savory cream. Plate each portion of spaghetti in a nest shape, by coiling it around tongs anchored in a large ladle and slide it into the plate. As a final touch, sprinkle with the crumbled Parmesan crisps and serve.