A really fast and scrumptious sauce that takes not to prepare dinner than the pasta.
Serves 4
farfalle 350g
unsalted butter 30g
olive oil 2 tbsp
crimson onion 4 tbsp, grated
salt and freshly floor black pepper
double cream 125ml
parmesan 50g, grated, plus additional to serve
flat-leaf parsley 2 tbsp, chopped
Prepare dinner the farfalle in boiling salted water.
Whereas the pasta is cooking, warmth the butter and oil in a big frying pan. When the froth begins to subside, throw within the onion and a pinch or two of salt and prepare dinner gently for 7-8 minutes, stirring very ceaselessly and including 2 or 3 tablespoons of the pasta water because it cooks. The onion shouldn’t grow to be golden, simply delicate.
When the farfalle are prepared, drain and switch them to the frying pan.
Add the cream, cheese and plenty of pepper and stir-fry for a few minutes. Sprinkle with the parsley and serve without delay, with a bowl of grated parmesan on the facet.
From Anna Del Conte on Pasta by Anna Del Conte (Pavilion, £20)
