Spaghettini all’Olio e Rosmarino

Spaghettini all’Olio e Rosmarino

Olive Oil and Rosemary Spaghettini

Serves 6

Ingredients:

🧂 salt

1 pound spaghettini

🫒  2 tbsp of extra-virgin olive oil

🧈  3 tbsp unsalted butter

🌿  2 bushy rosemary sprigs, needles stripped from the stems (about 3 tablespoons)

🌿  6 tbsp chopped fresh Italian parsley

🧀  1 cup grated Grana Padano

Directions:

Bring a large pot of salted water to a boil. When you begin preparing the sauce, begin cooking the pasta.

In a large skillet, over -medium–high heat, melt the butter in the olive oil. When the butter is melted, add the rosemary, and cook until the needles are sizzling and the rosemary is fragrant. Ladle in 1 cup of pasta water, and simmer to reduce by half. Stir in the parsley.

When the pasta is al dente, remove with tongs directly to the skillet. Toss to coat the pasta with the sauce. 

Remove the skillet from the heat, toss with the grated cheese, and serve.