CHPO Recipes: Pasta Bianco

Pasta Bianco
White wine, brown butter, Parmesan cheese and chopped parsley

Ingredients 6 servings

1 kg linguine pasta
½ bottle of dry white wine
200 g butter
Parmesan cheese
3 bundles of parsley
Olive oil
Black or white pepper

Fill a large pan with salted water, place on high heat and bring to boil. Meanwhile, dry roast the parsley in a pan without burning it. After a couple of minutes, pour in the wine and let it boil down while you cook the pasta. Use a small pan and medium heat to brown the butter. Stir or swirl the pan constantly until the butter becomes a light tan color. Put it on the side. When the pasta is cooked al dente, drain it and put it back into the pan. Stir in some freshly chopped parsley, the browned butter, the reduced wine and lots of grated Parmesan cheese.  

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