About the recipe

We wanted to feature this recipe in honor of our beloved Picco. This go-to for kids is much more satisfying than it seems, especially with high quality butter. And if the kids don’t finish their portion I guarantee a parent will swoop in and finish it. Add some crispy sage for the parents portions if you like.

Ingredients

1 pound dried Etto Fido pasta
4 - 6 tablespoons butter
¾ cup grated Parmesan or Pecorino Romano cheese, plus more for serving
Kosher Salt

Fido 1lb bag

Preparation

In large pot bring 4 quarts of water to a boil and add 1-2 tablespoons salt. Cook pasta to al dente, according to package directions. Drain pasta, reserving about 1 cup starchy pasta water.
In large skillet melt butter over medium heat until foaming subsides, and butter is just beginning to brown. Reduce heat to low. Add cooked pasta to skillet with butter and immediately stir in cheese. Add pasta water a little at a time as needed and cook gently over low heat for 30-60 seconds, until a creamy consistency is reached. Season with salt to taste.
Divide into warm bowls and serve topped with more cheese. To make crispy sage add a little olive oil to sage leaves and cook on convection in a toaster oven or regular oven for a few minutes at around 400 degrees. Season with salt to taste.