Farfalle Beurre Blanc
Equipment
- Normal Kitchen Utensils
Ingredients
- 16 Oz. Bowtie Pasta
- 2 Sticks Cold Butter cut into 1-Tbsp pieces
- 1 C Dry White Wine Sauvignon Blanc or Pinot Grigio works great
- 2-3 Tbsp Shallot or Onion finely diced (Optional) but recommended
- 2 Tbsp Lemon Juice or White Wine Vinegar
- Salt and Pepper to Taste
- Optional Add-Ons
- Chopped Fresh Parsley
- Grated Parmesan Cheese
Instructions
- Bring a large pot of water to a boil over high heat – for your pasta.
- In a second sauce pot, heat the wine, vinegar/lemon juice, and (optional) shallot/onion over medium heat. Let this reduce to roughly 2-3 Tbsp in volume. Roughly 10-15 minutes.1 C Dry White Wine, 2-3 Tbsp Shallot or Onion, 2 Tbsp Lemon Juice or White Wine Vinegar
- Optional step: you can strain the reduced wine for a smoother sauce.
- Once the pasta water is boiling, reduce the heat to medium and add your pasta in. Be sure to salt your water. Generally add 1 Tbsp of salt per quart.16 Oz. Bowtie Pasta
- Boil the pasta per package directions.
- Once the pasta has finished cooking, drain off the water and return the pasta to the pot. Cut the heat off and mix in 2 Tbsp of your butter to help keep the pasta from sticking together. Let the pasta cool while you make the sauce.2 Sticks Cold Butter
- Reduce the heat to low on the reduced wine and begin whisking in the cold butter. Working with two pieces at a time, whisk the butter into the sauce until it is almost fully melted. Then add two more pieces. Keep whisking and adding until you have used all of the butter. Make sure the heat stays low on the sauce. You are forming an emulsification with the butter and heating the sauce too much can break it.
- Once the sauce is where you like it, taste it for salt and pepper. Then fold it in to your pasta.Salt and Pepper to Taste
- Serve right away, garnished with any other add-ons you may like, and maybe a glass of wine.Chopped Fresh Parsley, Grated Parmesan Cheese
Notes
Farfalle Beurre Blanc: Adultify your Buttered Noodles!
If you’re a fan of buttery pasta dishes, Farfalle Beurre Blanc is a must-try. This dish brings together the classic French beurre blanc sauce and Italian bowtie pasta, creating a meal that is both simple and elegant. Beurre blanc, meaning “white butter” in French, is a velvety sauce made by reducing white wine, lemon juice, and shallots (or onions). The reduction process intensifies the flavors, and plenty of cold butter is whisked in to create the creamy texture. Once the sauce is ready, it’s poured over cooked farfalle, turning your ordinary pasta into a luxurious dish.
A Blend of French and Italian Culinary Traditions
Beurre blanc originated in the Loire Valley of France, where it became a staple in French cuisine. Traditionally, it’s served with fish, but it works beautifully with pasta too. On the other hand, farfalle, known as bowtie pasta, has its roots in Italian cooking. By combining these two culinary elements, you get a dish that feels gourmet yet remains easy to prepare. Farfalle’s ridges and shape help to capture the sauce, ensuring every bite is full of flavor.
Tips for Serving and Variations
This dish can be a main course, side, or even a sophisticated snack. If you want to experiment further, try adding herbs like dill or tarragon for a fresh twist. Alternatively, serve it alongside roasted vegetables or grilled chicken to make a complete meal. For those who can’t get enough of beurre blanc, you can check out our Chicken Beurre Blanc recipe. And if you’re in the mood for more buttered pasta dishes, our Garlic Soy Buttered Noodles is a must try.
Some content generated with the help of ChatGPT | OpenAI: https://www.openai.com/