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When the fall chill hit the air and the days grew shorter, my mom would often make one of my favorite comfort pastas: Romano — cream, butter, and cheese — or burro — with butter — or as my dad called it, “spaghetti and buttuh” (said with a heavy East Coast accent). Both of these can be made with dry or fresh pasta, preferably wide ribbons like fettucine or pappardelle. My mom served these as a side or as her pasta course, but because the recipes are so simple, you can add other ingredients to make them a meal (for example, toss the pasta with sautéed mushrooms or other vegetables, a bit of crispy prosciutto, or leftover roast chicken).
If you’re steering clear of dairy, you can substitute the butter in the pasta al burro with olive oil, and if you add some garlic you’ll have one of my other favorite comfort pastas, aglio e olio (pasta with garlic and olive oil). My mom was Sicilian, so she made aglio e olio more than any other pasta dish, as olive oil is favored in southern Italy while butter is more prominent in the north.
Pasta al Burro (pasta with butter)
Serves 4
1 pound fresh or dry wide egg noodles or pasta like fettuccine or pappardelle
1 stick unsalted butter
½ cup freshly grated Parmesan cheese
Add pasta to a large pot of boiling salted water. While pasta cooks, cut butter into cubes and toss in a bowl with Parmesan cheese. When pasta is still al dente, drain off all the water except 3 to 4 tablespoons (the starchy water helps thicken the sauce). Toss butter and Parmesan mixture with pasta until well combined. Salt and pepper to taste. Top with fresh chopped parsley and more cheese if desired. Serve immediately.
Pasta alla Romana
Serves 4
1 pound fresh or dry wide egg noodles or pasta like fettuccine or pappardelle
1 stick unsalted butter (room temperature)
1 cup heavy cream (room temperature)
1 cup grated Parmesan cheese
Add pasta to a large pot of boiling salted water. While pasta cooks, place butter in large skillet over very low heat to melt. When pasta is still al dente, drain, leaving at least 3 to 4 tablespoons of water. Add pasta to skillet and toss until evenly coated with butter. Add cream and cheese and gently mix until evenly combined. Salt and pepper to taste. Top with more cheese if desired. Serve immediately.
