Page 142 - My Cookbook
P. 142
salt & pepper place in a large heated bowl.
Add remaining 1 Tbls butter, about 2/3 of the sauce, and the parmesan cheese. Toss quickly until pasta and sauce are well combined. Add more sauce if needed and sprinkle grated cheese on each serving.
Serve with Italian or french bread dipped in olive oil and balsamic vinegar.
NOTES
* Use only parmesan reggiano and grate with a hand grater!
I had this while on vacation in Italy at Monterinaldi winery in the Tuscany area. Simply delicious
