Spaghetti alla Calabrese

    Spaghetti alla Calabrese

    (53)
    12saves
    20min


    52 people made this

    About this recipe: Spaghetti is simply tossed with butter, garlic and loads of freshly grated Pecorino Romano cheese. Pecorino Romano cheese is full flavoured Italian cheese made from sheep's milk, and is the star in this simple but flavourful dish!

    Ingredients
    Serves: 2 

    • 175g spaghetti
    • 110g butter
    • 2 tablespoons minced garlic
    • 120g grated Pecorino Romano cheese

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Immediately place pasta in a large bowl and mix in butter, garlic and cheese. After butter has completely melted, serve.
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    Reviews & ratings
    Average global rating:
    (53)

    Reviews in English (53)

    lisa41948
    1

    I loved this, it was simple to make, the only adjustment i made was i chopped up a few slices of bacon and fried until crispy, then took the pan off the heat and threw in the garlic, butter and cheese, not long after the pasta was ready so i drained and poured on top, mixed well and served!! Very tasty - i have cooked it my way5 times so far...  -  25 Apr 2013

    by
    22

    Spaghetti with butter and parmesean cheese has been a long standing favorite in our house, but this surpasses it by far. The garlic adds a really nice touch, kind of a slight hint of extra taste in the back ground. I wouldn't normally use this much butter or cheese when I make this, but I did this time and boy was I surprised how much better it was. The cheese and butter get gooey and make a sort of sauce. My daughter and I will have this as a full meal when it is just the two of us, but will also make a great side dish to chicken. Thanks Paula, you improved on a dish I already loved.  -  22 Aug 2003  (Review from Allrecipes US | Canada)

    by
    20

    This is very good. The only thing I did differently was use the butter to saute the garlic before tossing it with the pasta. I prefer a mellower flavor then you get with raw garlic. Adding a little bit of white onion to the saute adds a little sweetness, too. I found this recipe worked well with Parmesan cheese as well.  -  26 Feb 2006  (Review from Allrecipes US | Canada)

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