This recipe calls for freshly grated Parmesan cheese, but freshly grated Romano cheese may be substituted.
- 1 pound farfalle pasta
- 6 tablespoons butter
- 1/2 cup fresh Parmesan cheese
- 2 cloves fresh garlic
- 1/2 teaspoon salt
- 1/3 cup fresh parsley
Boil the pasta in at least 2 quarts of water until it is tender, but not falling apart. Drain well in a colander (don’t rinse) and return right away to the warm cooking pot and cover. Cut up the butter into the pasta and add the grated Parmesan cheese. Add salt and minced garlic. Toss carefully, cover, and serve after butter and cheese have fully melted (about 3 minutes). Garnish the top with the fresh chopped parsley prior to serving.
Note: Do not use the “green can” Parmesan cheese. Freshly grated Romano cheese may be substituted for the Parmesan.