Creamy Pasta In Bianco by Memorie Di Angelina

Ingredients

• 2 l water
• 200 g parmigiano-reggiano rinds
• 1/4 tsp salt (adjust to taste)
• 350 g tagliatelle or egg pasta
• 100 g butter, divided
• 75 g freshly grated parmigiano-reggiano

Instructions

1. Combine water, cheese rinds, and salt in a saucepan; bring to a bare simmer and infuse for 30 minutes.
2. Place a knob of butter and 2 ladles of warm cheese broth into a large non-stick skillet over medium-high heat.
3. Add the pasta nests to the skillet and simmer, loosening them with tongs as they soften.
4. Continue adding broth ladle by ladle as liquid evaporates, stirring occasionally until pasta is cooked to your preference.
5. Lower heat to the minimum setting when most liquid has evaporated; stir in remaining butter until melted.
6. Remove from heat, stir in grated cheese vigorously until a creamy sauce forms, and serve immediately.