Cooking time: 20 min
Serves: 4 people
Difficulty: easy
Recipe by Carlo Cracco Michelin star chef
Ingredients:
- 320 g Khorasan Kamut® Rigatoni
- 70 g butter
- 80 g mountain Parmesan cheese
- salt to taste
- Timut pepper
Preparation:
- Firstly, you will need a food smoking gun to smoke the butter. Although food smoking guns are not very common, they are easy to find. Smoking guns are used to burn butter and pipe the smoke through a tube into the food that you want to make smoked.
- You can put the butter in a container box, and with the smoking gun, fill the box with smoke and seal it with cling film. Repeat twice.
- Cook the pasta in plenty of salted water until it is al dente, drain and mix well with the smoked butter in a pan.
- Arrange the pasta on the plate, and sprinkle with the mountain Parmesan and freshly ground Timut pepper.
