#Spaghetti. A lovely classic. Heres my twist on it. It's very tastey with an earthy #mushroomflavour, creamyness of the #butterwith the rich parmesano #cheeseand harmony of the #spices! Starting by making the #rosemary #garlicbutter (pinch of #peppercornand pink #salt) and sauteed it under low heat to clarrify it. Then once ready, I set it in a plastic cup with a little #waterand freeze the hell outta it. Once frozen, the garlic will have fallen into the water, rosemary risen into the butter. And the perfumed butter with lighter density will have risen atop of the water, sepperating the clear butter oil with the white fatty bits.
Then while frozen, it saves you the trouble of scooping the butter out by hand by simply cutting the white fats off.
Add #olive oil into the hot frying pan. Add the garlic from the frozen water. Mushrooms in. (it can be substituted with any veg) and when the muchrooms have lost their water mass, add the pasta and stirrfry it. Add in the tomato sause with the rosemary #garlicbutter. Then last of all, grate a bit of parmesano into the mix, That really lifts up the #pasta, creating a #creamytexture! Salt. Pepper. Done! #cooking #dinner #food