Giada De Laurentiis recommends using high-quality European butter for butter pasta, as its richer flavor and higher butterfat content enhance this simple dish, maximizing taste.
The difference between American and European butter lies in their fat content; U.S. butter has 80% butterfat, while European butter ranges from 82 to 90%, contributing to a more luscious texture.
A simple butter pasta can be elevated with ingredients like garlic, lemon juice, and fresh parsley, transforming it into a gourmet experience without complicating the recipe.
Cooking pasta in salted boiling water to al dente and tossing it directly into melted European butter allows the leftover pasta water to enrich the sauce.
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