Ingredients
Method
- Make the 1 pound gluten free or regular pasta according to the package directions, cooking until just al dente. Drain and reserve some of the pasta water.
- Melt the 3 tablespoons butterover medium heat in a pan on the stove. Add the pasta and 1 cup parmesan cheese along with some of the pasta water. Stir and toss to coat the pasta in the butter and cheese. Cook on low until the cheese is melted. Season with Salt and pepper to taste and serve hot topped with more cheese and pepper.
Notes
- Choose the right type of pasta. Not all gluten-free pastas are created equal. Choose a brown rice or chickpea-based variety for the best texture. Corn-based pasta can be delicious but may turn mushy faster.
- Salt the water generously. This is a simple dish, so adding flavor where you can will make a difference. A heavily salted pot of water ensures every bite is seasoned from the inside out.
- Save the pasta water – The secret to a silky, restaurant-quality cheese sauce is the addition of a bit of starchy pasta water. You'd be surprised at how much starch gluten-free pasta releases while it's cooking. Add a tablespoon or two to the pan as you create the sauce to help the cheese melt and bind it to the pasta.
- Cook it on low. High heat makes cheese seize and separate, so even though we're doing a sort of cheater sauce, the same principle holds. Keep the temperature low, stir gently, and let the cheese melt at its own pace.
- Finish with olive oil. Just before serving, swirl in a little extra virgin olive oil. The oil rounds out the flavors and helps the sauce cling better to the pasta.
- Season generously. Don't skimp on the salt and pepper! You can also add a sprinkling of herbs like dried basil or oregano.