Okay, so today I decided to whip up something super simple, yet satisfying: pasta with ghee and Parmesan. I’ve been seeing this minimalist pasta trend all over, and you know I had to give it a try. Let me tell you, it did not disappoint.
Getting Started
First, I grabbed a box of my favorite pasta – I went with spaghetti this time, but honestly, any shape would work. I filled a big pot with water, added a generous pinch of salt (don’t be shy!), and set it on the stove to boil. You want that water to be as salty as the sea, as they say.
Cooking the Pasta
Once the water was at a rolling boil, I added the pasta and cooked it according to the package directions. It’s crucial to get that perfect al dente texture – not too soft, not too hard. While the pasta was cooking, I got to the good stuff.
The Ghee and Parmesan Magic
- I took out a good chunk of ghee – about two tablespoons, I’d say. Ghee is basically clarified butter, and it has this amazing nutty flavor.
- Then, I grabbed my block of Parmesan cheese. Real Parmesan, not the pre-grated stuff. Trust me, it makes a difference. I grated a generous amount – probably about a cup, maybe more. Don’t judge, I love cheese!
Bringing it All Together
Once the pasta was perfectly cooked, I reserved about a cup of the pasta water – this starchy water is liquid gold, it helps create a creamy sauce. Then, I drained the pasta and immediately added it back to the pot. I tossed in the ghee and stirred until it was melted and coated the pasta evenly.
Next, I added a splash of the reserved pasta water and started adding the Parmesan, a handful at a time, stirring constantly. The cheese melted into the ghee and pasta water, creating this light, creamy, and unbelievably flavorful sauce. I kept adding the cheese and a bit more pasta water until I got the consistency I wanted – nice and glossy.
The Final Result
And that’s it! I plated the pasta, added a final sprinkle of Parmesan on top (because why not?), and a crack of black pepper. It was seriously the easiest and most delicious pasta I’ve made in ages. The ghee added this rich, nutty depth, and the Parmesan was just salty, cheesy perfection. 10/10 would recommend! If you want a quick pasta with maximum flavor, must give it a try!
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