featuring tender triangular parcels of fresh pasta with a potato, fontina and mascarpone filling, finished with nutty browned butter and grated Parmesan.
What to do? I have a few go-to moves — red lentil soup, scrambled eggs, tuna mayo bowls, and spam fried rice. One of my favorites, though, is an upgraded version of my childhood favorite: pasta with ...
Reserving 2 cups pasta cooking liquid, then drain the pasta. Heat garlic, butter, and remaining 1/4 ... Garnish with Parmesan, and serve with lemon wedges.
Add the remaining pasta, finishing with a covering of béchamel. Sprinkle with the rest of the Parmesan and breadcrumbs and dot with the remaining pieces of butter. Bake for 20–30 minutes ...
Melt the butter and olive oil in a large frying pan ... Return the sauce to the hob over a medium–low heat. Add the pasta, Parmesan and a ladleful of the pasta cooking water.