When in The Philippines Do As The Romans: Burro E ParmigianoAugust 1, 2016
Cacio e Pepe‘s reign in the sun has gone on for far too long—but who can blame anyone? The simple well-rounded dish deserves the limelight. Everyone from the culinary inept to the kitchen whiz enjoys the dish. With only a handful of ingredients, you’re well on your way to enjoying a bowl of pasta. But what do you do when you’ve used up the last of your olive oil? Why, substitute it with butter! Burro e Parmigiano literally means “Butter and Parmesan”, and this Roman dish features mellow butter in contrast to the savoriness of Parmesan.
For our version, we update the Roman classic. Instead of using just melted butter, we brown our butter: browning butter brings out a complex nutty flavor that complements the depth of Parmesan. To contrast the Burro e Parmigiano we top a bowl of pasta with mushroom tapa: a savory, slightly acidic contrast to the richness of the pasta. The plump button mushrooms gives this pasta a more substantial texture and rounds out the flavors of the dish.
Burro e Parmigiano with Mushroom Tapa
Yield: 4 servings
Time: 30 minutes (10 min prep / 20 min cooking)
Ingredients: Burro e Parmigiano
- 1 pack 220g pasta
- ⅓ cup unsalted butter
- 3 pieces sage
- ½ cup Parmesan
- 1 cup pasta water
- salt and pepper, to taste
Ingredients: Mushroom Tapa
- ½ cup brown button mushroom, sliced
- 2 tbsp soy sauce
- ½ tbsp sugar
- 3 pieces calamansi
- parsley, for garnish
- Cook pasta according to package instructions, drain well. Set aside a cup of the cooking water.
- Heat up the butter until it turns brown, not burnt. Add in the sage and toast for a few minutes and remove the sage.
- Add in the pasta water and Parmesan. Mix until well incorporated. Add in the cooked pasta. Season with salt and pepper.
- In a bowl, combine the ingredients for the mushroom tapa.
- In a saucepan, heat up the mushroom mixture until cooked and the sauce thickens.
- Serve on top of the pasta. Garnish with parsley and serve immediately.