This is a simple, indulgent and comforting meal for 2 that lets Centosettanta shine. It can easily be scaled up or down.
1 small onion
- Cook your pasta in boiling water with a large pinch of salt.
Finely mince the onion, and sauté it in a pan with a generous chunk of butter on medium heat until the onions are soft but not brown. Stir in another helping of butter.
Once the pasta is al dente, add the hot pasta to the onions with about 200ml of the pasta water. Let that simmer until the liquid thickens into a sauce.
Chop about 100g of Centosettanta into small pieces.
Add the cheese to the pan, stirring it through and and letting it melt. It will become emulsified and glossy.
- Finish with black pepper. Enjoy!