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  • Pasta Burro e Parmigiano
    Recipe contributed by Vincenzo Chierchia
    • 500 grams (1 pound + 1.65 ounces) of pasta (I prefer linguine or tagliolini)
    • 150 grams (1 1/4 sticks) of fresh butter
    • 100 grams (3.5 ounces) of parmigiano (or grana) cheese
    • Coffee spoon of pepper
    • Salt
    Get a pot add water and bring it to a boil. Add the pasta and salt to the boiling water. Cook the pasta to your desire. Get 4 dishes, divide the fresh butter in 4 different parts and put them in each dish. Drain pasta and add it to each dish. Let the butter become creamy, mix carefully. Add grubbed parmigiano (or grana cheese) on top as liked and a tiny taste of pepper. Mix again if you like. Serves 4 people. Buon appetito.

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