Spaghetti with butter
A recipe for spaghetti amateurs who don't have much time ...
- 500 g of spaghetti
- 120 g unsalted butter
- a.n. pine nuts or almonds
- 1 bunch of chopped parsley
- Parmesan or pecorino cheese to populate
In a saucepan, grease the top with a knob of butter in case the water rises so it won't overflow from the saucepan.
Cook the spaghetti in salted water for 9-10 min.
Heat the butter in a frying pan over low heat until you notice that the butter reaches a brownish tone. Reserve.
Toast the pine nuts or almonds, stirring constantly so they don't burn.
Strain the spaghetti but reserve 1/4 of the water.
Pour the melted butter over the spaghetti and add the pine nuts/almonds and garnish with the parsley.
Add black pepper, optional.
Sprinkle with parmesan or pecorino cheese and mix everything.