Soothe your soul with a comforting bowl of Pasta al Burro e Brodo tonight!

1

Start by bringing 1 liter of broth to a gentle simmer in a pot over medium heat. Allow it to warm for about 5 minutes.

2

In the same pot with the simmering broth, add 250 grams of pasta. Cook the pasta according to the package instructions, usually around 10-12 minutes, until al dente.

3

While the pasta cooks, in a separate pan, melt 50 grams of butter over low heat. Stir occasionally to prevent it from browning.

4

Once the pasta is al dente, reserve about a cup of the broth, then drain the pasta.

5

Add the drained pasta into the pan with melted butter, tossing to coat the pasta evenly. For added moisture, pour in reserved broth gradually until the desired consistency is reached.

6

Season with salt and pepper to taste, stirring gently to combine.

7

To serve, plate the pasta and pour a ladle of broth over the top.

8

Grate 30 grams of parmesan cheese over each serving and garnish with finely chopped parsley.

4

• Add sautéed mushrooms for an earthy flavor.
• Incorporate fresh spinach for added color and nutrition.
• Consider using different types of pasta like orzo or farfalloni for a twist.

• Use homemade broth for the best flavor.
• Don’t overcook the pasta; it should maintain a slight firmness.
• Feel free to adjust the butter quantity based on your richness preference.

• fat: 20 grams
• protein: 12 grams
• calories: 420
• carbohydrates: 52 grams

This dish keeps you energized with its blend of carbohydrates and fats, making it a great comfort meal.

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