Sunday, May 31, 2009

Spaghetti al Burro e Formaggio

This is really an amalgam of two comfort dishes from the Italian restaurants I worked at a million years ago when I was still cooking for pay. At Ciro and Sal's the pasta al burro e formaggio is pure solace: a whiff of garlic, handfuls of freshly grated cheese and lots of chopped parley to brighten the whole thing up. At Carmine's the lemon butter sauce is also a favorite of mine -- the flavors given extra depth and complexity with the addition of white wine and chicken stock and basil. So here, then, is Ciro and Carmine's love child, all grown up: a little lighter and more modern, with the combined wisdom of north and south. (Bill went back for third helpings. How bad could it be?)

1/2 pound whole wheat spaghetti
4 tablespoons of butter
1 clove garlic, finely minced (or more to taste)
1 hearty glug of white wine
1 hearty glug of chicken stock
1 small zucchini, cut in half lengthwise and then crosswise into thin half moons
2 handfuls of fresh baby spinach (or substitute 1/2 fresh basil, if you have it)
1/2 cup fresh parley, chopped
freshly grated Parmesan cheese, to taste
salt and pepper to taste

1 comment:

  1. Made this tonight, as a side, w/ Veal Saltimbocca. I used your recipe because it's the only one, when I googled, that showed up in English instead of Italian and I didn't want to think too hard about the conversions. Very Good. Thanks! The only thing I omitted was zucchini, because I didn't have any. I wish I did have some. It would have made it even better!