Storified by Lucette Delacroix· Tue, Apr 30 2013 17:55:11
Adapted from A Guide to Modern American Cooking by Pol Martin
No red sauce on this spaghetti! Instead, this Michelin recipe features a cheese-based sauce, featuring Parmesan, mozzarella, and Gruyere cheeses.
Fill a large pot with water and place over medium high heat. Bring to a boil and add the pasta. Stir. Cook, stirring occasionally, until pasta is the desired tenderness. Drain, reserving ¼ cup of the cooking liquid.
In a saucepan, melt the butter. Add the cheeses and reserved cooking liquid. Stir well.
Add the pasta, celery seed, pepper, and a dash of paprika. Gently simmer for 2 minutes, or until heated through, stirring constantly.
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