| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound bowtie pasta
- 6 tablespoons unsalted butter, cut into pieces
- Kosher salt and freshly ground black pepper
- Freshly grated nutmeg
- Freshly grated Parmesan
Instructions
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 12 minutes. Drain pasta in a colander, leaving 3 to 4 tablespoons pasta water in the bottom of the pot.
- Return pot to a low heat. Whisk the butter in bit by bit, letting each piece melt completely before adding the next, to make a creamy sauce. Toss the pasta in the sauce. Season with salt and pepper and nutmeg if desired. (Add a little warm water if the pasta looks shiny.) Transfer to warmed bowls and serve warm, with Parmesan sprinkled over each dish if desired.
- Copyright 2005 Television Food Network, G.P. All rights reserved
Reviews
I had to try this because it reminded me of the milk and butter macaroni my mom used to make for us back in the 50s and 60s. Hers didn’t include the nutmeg or Parm. But what wonderful memories this simple recipe brought back from my childhood.
Kids loved it
So easy to make and my picky kids loved it! Will definitely make again.
Was very good. My family loved it
This is perfect