PASTA AL BURRO
No time to cook? Pasta al Burro has you covered! This simple, buttery pasta dish is perfect when you need something fast and tasty…
Pasta al Burro: The Easiest pasta Dish for the Busiest Days
I am sure that, with Christmas around the corner, you have absolutely no time for cooking! Between the holiday rush, gift shopping, and preparing for festive gatherings, the last thing you want is a complicated recipe. Trust me, I completely understand. That is why today, I’m sharing the easiest pasta dish you can make :Pasta al Burro. The ingredients are probably already waiting patiently in your pantry, ready to save the day. So, are we ready to whip up something quick and mouth-watering?
What is Pasta al Burro?
At its core, Pasta al Burro is as simple as it sounds: butter and pasta. Perfect for those moments when you have zero time or energy to spend in the kitchen.
The combination of pasta with butter and cheese dates back to at least the 15th century. Notably, the Italian chef Martino da Como included a recipe for “Roman macaroni” in his work, which involved mixing pasta with butter and cheese, albeit seasoned with sweet spices like nutmeg and cinnamon.
American Adaptation
The dish gained international fame when American actors Douglas Fairbanks and Mary Pickford encountered it during their honeymoon in Italy in 1914. They brought the recipe back to the U.S., where it evolved into the creamier version known as Fettuccine Alfredo, often featuring heavy cream :something not traditionally included in the original Italian recipe!!
Easy-peasy
This pasta al burro is the epitome of simplicity, yet far from bland. The ingredients are basic, likely already stocked in your pantry : pasta, butter, and maybe a bit of Parmesan or Pecorino cheese. No need to run out for special ingredients or spend hours in the kitchen. It is a lifesaver on days when you need something quick but inviting.
Wine Pairing: Controguerra Rosso
If you’re like me and enjoy a glass of wine with your meal, I have a perfect pairing suggestion: a red Controguerra Rosso from Abruzzo, region of Italy. This wine comes from an area well-known for producing high-quality wines, primarily using the Montepulciano grape. The unique climate and terroir in Abruzzo give these wines their character, making them an excellent companion to any meal, especially my buttery pasta…
History of Winemaking
Abruzzo has a long, storied history when it comes to winemaking. In fact, the region’s viticulture dates all the way back to ancient Roman times. The Etruscans, who were early settlers in this part of Italy, introduced winemaking techniques that set the foundation for the region’s rich wine culture. Over the past few decades, winemakers in Abruzzo have focused on revitalizing these traditions, using a mix of both ancient and modern methods to create outstanding wines.
One of the standouts is Controguerra DOC, a designation that was officially recognized in 2011. This appellation is part of a broader movement aimed at elevating the quality of Abruzzo wines. What makes Controguerra special is the mix of Mediterranean and continental climates, which work together to give the wines a complexity that you can taste in every sip.
The Montepulciano Grape and Beyond
The star of Controguerra Rosso is undoubtedly the Montepulciano grape, the dominant variety, making up at least 85% of the blend. Montepulciano thrives in Abruzzo’s climate, producing wines that are bold, fruity, and full-bodied. Some blends also include a touch of Sangiovese, another Italian favourite, which can add a layer of complexity and balance to the wine.
What to Expect in Controguerra Rosso
When you pour a glass of Controguerra Rosso, the first thing you will notice is its deep ruby red colour, which hints at the richness to come. On the nose, you are greeted with intense aromas of dark fruits, especially black cherry and plum, mixed with spicy and earthy undertones. It is a wine that feels bold yet approachable.
On the palate, Controguerra Rosso delivers a full-bodied involvement. The ripe fruit are balanced by a refreshing acidity, and the tannins are velvety smooth, giving the wine a satisfying structure. The finish is long and lingering, with the wine’s depth revealing itself slowly. And here is the best part: Controguerra Rosso has great aging potential. If you let it sit for a few years, the nuances will develop even more complexity, making it a wine that keeps on giving.
Perfect for Busy Times
Maybe you’re wrapping gifts, prepping for holiday parties, or just trying to catch your breath amid the Christmas madness. In just a few minutes, you can have a bowl of warm, buttery pasta that feels like a little hug in the middle of your busy day. especially when it comes together in the blink of an eye…
So, next time you are enjoying my Pasta al Burro, why not pour yourself a glass of Controguerra Rosso? You will taste centuries of winemaking tradition in every sip, and the perfect way to raise your meal with minimal effort!
Take a break with Pasta !
You may wish to discover or rediscover these recipes with the Italian gem!
What about a Calabrese pasta with sausage or an healthy courgette, mint and pine nut pasta ?
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
PASTA AL BURRO
Ingredients
- 400 g egg pasta long
- 300 g parmesan grated
- 200 g butter into pieces
- nutmeg to taste grated
- 5 cl cooking water
Instructions
- Cook the pasta in a large volume of boiling water for 10 minutes.
- Meanwhile, put the butter in a large bowl with the parmesan and the cooking water until you obtain a creamy sauce.
- Stir the pasta.
- Sprinkle some nutmeg and mix well.
- It is ready to be served!
Notes
