Farfalle Beurre Blanc
Farfalle Beurre Blanc: A simple yet indulgent pasta recipe with butter, white wine, and pasta water. Easy, versatile, and super fancy sounding!
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
Note: Beurre Blanc doesn't reheat super well, so try to eat this dish in a single sitting. You can easily half or quarter this recipe if need be. Or enjoy some lemony butted noodles for leftovers!